Investors definitely like their food and moving to Texas, I immediately noted the startling lack of Polish or German bakeries I grew up with in Chicago. I was jonesing and couldn't take it after a few months. This has prompted me to dig out Mom's cookbook from whence this came.and update it a bit with "today's" pre-made crust. Perfect!! Just like the bakeries back home. Thank you Mom!
Super yummy cold or warmed up in microwave. Eat alone or with ice cream. Like most pastries, use a fork or your fingers (unless there's ice cream of course - that would be bad). Great any time of the year for dessert, school lunches, take some to a friend who's ailing, family gatherings, picnics, group meetings and (as strange as this sounds) even considered "comfort food" if contributed to a family after the loss of a loved one (wake?). Who doesn't love something that reminds you of Grandma's baking from scratch?
Makes 1 (10x15") cookie sheet of slices. Number of servings anywhere from 20-40 depending on how large you slice them. Preheat oven to 350
- 2 boxes of pre-made pie crust in the dairy section (Pillsbury or whatever brand). The kind that you have to un-roll. If using a larger cookie sheet, you'll need a 3rd box.
- Place 2 of them overlapping in the bottom of a greased cookie sheet (crust must go all the way UP the sides of the pan). If using a larger cookie sheet, you'll need a 3rd one.
- Slice away the overlapping sections and use these pieces to "fill in" the gaps.
- Use a fork, gently press (scorch) the "seams" together. It doesn't have to look perfect. No one sees the bottom and the top will also be covered with icing (the crust also melts somewhat before baking) so don't worry about how the top will eventually look either. As long as they're pressed together a little so they don't split open during baking, you're good to go.
- Set aside. No need to pre-bake this.
Peel, core and slice 5-6 pounds of Granny Smith apples. Place in bowl of cold water while slicing so they don't turn color. Set aside.
In a dutch oven pan, mix together and begin to heat on a medium setting:
- 1 C. Water
- 1-1/2 C. Granulated sugar
- 2 tsp. Cinnamon
- 1/4 t. salt
Also: 1/4 C. cold water mixed with 2 T. cornstarch (see next paragraph)
While the water/sugar ingredients are on the stove in a Dutch oven, in a mixing cup, mix together 2 T. Cornstarch and 1/4 C. water so there are no lumps. Once the water/sugar mixture is fairly warmed up, stir your cornstarch "slosh" and add to the pan.....stirring while you do so, so again, there are no lumps. Continue stirring on medium heat for 2 min. until in a rolling boil. It will begin to thicken.
Once thickened, drain your apples well..............and add them slowly to your dutch oven, stirring as you go so that all apples are coated.
Let cook on the stove at simmer for 10 minutes, stirring every few minutes so the apples do not burn. You will notice the water mixture becomes more of a heavy syrup. Yum! You're almost done!
Finally pour mixture into your cookie sheet crust and even out the apples best you can so there are no empty spots. Depending on the size of your apples, it may look like one big HEAP of applies but that's o.k. - they will cook down during baking.
Take the other 2 pie crusts and lay across the top, just as you did the bottom. Overlap again, cutting away the overlaps and using them as filler in any bare spots. You have to do this cutting away fairly quickly this time though because your hot apples will immediately begin to soften your dough.
Use a fork to scorch the seams together and especially along the sides where the crust meets. If there are some open seams - that's fine. It will allow for steam to vent during baking. If fully covered - you might want to take a knife and "cut" a few air vents randomly across the top. Syrup will bubble up through them which is normal.
I also took 1 T. of cold butter on a fork, and ran it across the top crust (it melted as I went) to keep your crust a nice, brown color as it bakes OR use an egg wash to make the top crust a bit harder and shiny.
Bake 45min @ 350 degrees OR until apples are done (pierce easily with a fork).
In a small sauce pan:
- Melt 1 T. butter then turn off the heat
- Add 1 T. Lemon juice
- 2 C. Powdered sugar
- 2 T. milk
Mix together until no lumps. It mixes fast - no mixer needed. If your apples slices are warm, this consistency should work just fine BUT if they're completely cooled off, you many want to add a bit more milk to make spreading easier.
Place dollops across the top of the apple slices and spread carefully with a spoon or spatula. Cover and refrigerate once cool. Slice whatever size you wish. Enjoy!