Farm Apple Pan Pie

I make open-faced versions of this every fall. I’ll have to try it with a top crust sometime. Usually I use an apricot glaze, then serve the tart with Chantilly cream.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Farm Apple Pan Pie

1 recipe egg yolk pastry as made above
5 lbs (about) tart apples, pared, cored, sliced
4 tsp. lemon juice
3/4 cup sugar
3/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg.

Roll out half the pastry and use to line a 16″ by 10″ jelly roll pan. Sprinkle lemon juice over apples. place half the apples in bottom of pastry-lined pan, spreading evenly. Combine remaining ingredients, except apples. Sprinkle half the mixture over apples in pan. Spread remaining apples on top; sprinkle with remaining sugar-spice mixture. Top with remaining pastry, rolled out; seal and crimp edges. Brush with milk, sprinkel with a little sugar and cut vents. Bake in a 400 degree oven 50 minutes. When cool, drizzle with 1 cup confectioners’ sugar mixed with 2 Tbsp. milk. Cut in squares to serve. Makes 24 servings.

Egg Yolk Pastry (copied here for your convenience; though you ought to visit the original, as there’s a long discussion about how to substitute butter for the lard it calls for that’s too long to copy here).


5 cups sifted flour
4 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1-1/2 cups lard
2 egg yolks
Cold water


4 cups sifted flour
1 Tbsp. sugar
1-1/2 tsp. salt
1-1/2 cup lard
1 egg
1 Tbsp. vinegar
1/2 cup cold water

Combine dry ingredients; cut in lard. Place egg yolks in a measuring cup and add enough water to make a scant cupful. Stir with a fork until smooth. Sprinkle gradually over dry ingredients; toss with a fork to make soft dough. Roll as usual. Makes pastry for three 9″ two-crust pies. #2: two 9″ two-crust pies and one shell.

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