I was going through some recipe cards from my Mother and found one for "Apple Slices" and decided to give it a try. I can not remember her making this, but it's like a pie but just not quite so… well, pie-like. I did not start out taking pictures because it was a bit of a mess at first. Right off, we grow monster-sized apples today. +Kristi Fahlsing was helping me and we prepped less apples than the recipe calls for and I still ended up using even less than what we prepped! I'd say about half dozen Honeycrisps. Also, I am absolute rubbish at rolling out dough so when it came to putting the top on, I was ready to throw it out into the yard. Kristi took over and pieced the top together like a Frankenstein pastry. I put the wash on it and it all kind of glued together just fine. We started taking pictures at that point so you don't get to see the giant mound of apple slices in the middle. I also forgot to put the confectioners sugar on after it came out of the oven. By the way, the recipe card in the first photo is the one I have hand-written from my Mom. The feeling of making a recipe from her old card was really nice.
Recipe for Apple Slices as written on the card:
9-12 apples sliced, let stand in salt water while making dough.
Mix 3 3/4 cup flour, 1 1/2 teaspoon salt, 3 tablespoons sugar, and 1 1/2 cup of shortening (I used butter).
Beat 2 egg yolks in a cup and fill with milk to make 2/3 cup. Add to flour.
Roll 1/2 of the dough to fit cookie sheet. Crush 1 cup Cornflakes and spread over crust. Add apples (drained) mixed with 1 cup sugar, 1 teaspoon cinnamon and 1 teaspoon salt.
Cover with rest of dough. Beat egg whites to soft peaks and spread over top.
Bake at 375 for 30-40 minutes.
Frost with confectioners sugar icing while still warm.
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I am sure it tasted wonderful 🙂
This one goes on my list Scott.
I am sure it tasted wonderful 🙂
This one goes on my list Scott.
It was very good. I hate getting frustrated making any food because I don't want to put anything but good energy into what I make, but man, that top dough was killing me. I just couldn't get it rolled out big enough and still pick it up to put on top. Must go learn some technique. I hardly ever do dough. When I do on Apple Dumplings, I roll each one individual. 😉
It was very good. I hate getting frustrated making any food because I don't want to put anything but good energy into what I make, but man, that top dough was killing me. I just couldn't get it rolled out big enough and still pick it up to put on top. Must go learn some technique. I hardly ever do dough. When I do on Apple Dumplings, I roll each one individual. 😉
hmmm I think +Kyla Myers might have some good tips for that particular problem 🙂
I do get the desire to do it just like that, frustration when cooking is something I try to avoid as well.
hmmm I think +Kyla Myers might have some good tips for that particular problem 🙂
I do get the desire to do it just like that, frustration when cooking is something I try to avoid as well.
Interesting recipe! Thanks for sharing:) I'd love to try it!
Interesting recipe! Thanks for sharing:) I'd love to try it!
Share how it turns out. Make sure and drain apples well or sugar washes off into the bottom of whatever container you have the apples sitting in! I sprinkled more sugar and cinnamon on before adding the top dough. Of course, I absolutely love cinnamon so that was not a bother at all. 😉
Share how it turns out. Make sure and drain apples well or sugar washes off into the bottom of whatever container you have the apples sitting in! I sprinkled more sugar and cinnamon on before adding the top dough. Of course, I absolutely love cinnamon so that was not a bother at all. 😉
The secret is to roll the dough out and then fold it over the rolling pin to move it. Or, use a large thin spatula, like it used for moving cakes.
Looks good, will see if +Gavin Dalton and I can find time to make it–we're going to the Apple and Cheese Festival this weekend. 🙂
The secret is to roll the dough out and then fold it over the rolling pin to move it. Or, use a large thin spatula, like it used for moving cakes.
Looks good, will see if +Gavin Dalton and I can find time to make it–we're going to the Apple and Cheese Festival this weekend. 🙂
Hm. Need bigger spatula then! An excuse to go to Bed, Bath, and Beyond! bwahahaha 😉
Hm. Need bigger spatula then! An excuse to go to Bed, Bath, and Beyond! bwahahaha 😉
Nom nom nom 😀
Nom nom nom 😀
+Scott Cramer I think +Sheila Garl meant to suggest using a cake lifter 😉
personal experience is that draping or wrapping rolled pastry over a rolling pin needs the dough to be very well floured to prevent it sticking to itself; if it's not staying together, it's either rolled too thin or has become too warm while everything has been made.
+Scott Cramer I think +Sheila Garl meant to suggest using a cake lifter 😉
personal experience is that draping or wrapping rolled pastry over a rolling pin needs the dough to be very well floured to prevent it sticking to itself; if it's not staying together, it's either rolled too thin or has become too warm while everything has been made.
Yep, cake lifter. Ah, well. I don't do cake.
Yep, cake lifter. Ah, well. I don't do cake.
Just warmed mine up…cuz I couldn't have a try last night! 🙁
Just warmed mine up…cuz I couldn't have a try last night! 🙁
+Gavin Dalton Got it. Thanks for the clarification! +Kristi Fahlsing you make it sound like I wouldn't share!
+Gavin Dalton Got it. Thanks for the clarification! +Kristi Fahlsing you make it sound like I wouldn't share!
That looks pretty awesome. Honeycrisps are my favourite eating apple. I don't generally cook with them because they are so sweet.
That looks pretty awesome. Honeycrisps are my favourite eating apple. I don't generally cook with them because they are so sweet.
Love the sweetness. 😉 What's your preferred cooking apple?
And… when a recipe says x-number of apples, do any of you have a good rule of thumb to go by on real world quantity?
Love the sweetness. 😉 What's your preferred cooking apple?
And… when a recipe says x-number of apples, do any of you have a good rule of thumb to go by on real world quantity?
I always assume medium size, so when I can only get big apples, I divide the numbers.
I always assume medium size, so when I can only get big apples, I divide the numbers.
I think the best apples for baking have a good balance of sweet to tart. Cortland apples, Granny Smith, Jonagold, Pink Lady, Red Delicious, Pippin, Pink Lady. Tart apples are great for desserts.
I think the best apples for baking have a good balance of sweet to tart. Cortland apples, Granny Smith, Jonagold, Pink Lady, Red Delicious, Pippin, Gala, Braeburn. Tart apples are great for desserts.
I think I used Galas last time I baked…
I think I used Galas last time I baked…
Disagree. We are not talking with FB'ers, we are talking with G+'ers. No drama here. I'm pretty sure the thought was more that there was another reason (other than you not sharing) that would be the cause for me not to be able to try the apple slices last night. Am I wrong?
Disagree. We are not talking with FB'ers, we are talking with G+'ers. No drama here. I'm pretty sure the thought was more that there was another reason (other than you not sharing) that would be the cause for me not to be able to try the apple slices last night. Am I wrong?
In addition to flavor differences, some apples have a softer texture, and when baked just sort of fall apart. Red delicious, for example. Honeycrisps are ok–we sliced some up and baked them over pork chops last week, and while they were soft, they weren't mushy.
In addition to flavor differences, some apples have a softer texture, and when baked just sort of fall apart. Red delicious, for example. Honeycrisps are ok–we sliced some up and baked them over pork chops last week, and while they were soft, they weren't mushy.
I don't actually know anyone who uses a cake lifter to lift dough and I'm a professional cake artist.
I use a rolling pin just as Sheila suggests. Actually, if it's a really big piece of fondant or dough, I use a big piece of PVC pipe. You do have to flour it a bit before rolling as it will stick together if you don't.
The key to dough is to not overmix it and to use very cold butter and iced water. I put it in my food processor and pulse it until it forms a ball, then roll it out.
I don't actually know anyone who uses a cake lifter to lift dough and I'm a professional cake artist.
I use a rolling pin just as Sheila suggests. Actually, if it's a really big piece of fondant or dough, I use a big piece of PVC pipe. You do have to flour it a bit before rolling as it will stick together if you don't.
The key to dough is to not overmix it and to use very cold butter and iced water. I put it in my food processor and pulse it until it forms a ball, then roll it out.
We (Gavin and I) used cake lifters at a pie making class. I'd never used them before, but it worked ok.
It wasn't a fantastic class. Heh.
We (Gavin and I) used cake lifters at a pie making class. I'd never used them before, but it worked ok.
It wasn't a fantastic class. Heh.
I really need to buy a food processor.. the pie dough almost drove me nuts using a fork to make it.
I really need to buy a food processor.. the pie dough almost drove me nuts using a fork to make it.
+Kyla Myers I think you hit the nail on the head. I am a notorious over mixer! Gets in car and drives cross country for some edumakation. 😉
+Kyla Myers I think you hit the nail on the head. I am a notorious over mixer! Gets in car and drives cross country for some edumakation. 😉
Looks delicious.
Looks delicious.