Apple Pie Slice
Ingredients
- pastry dough ⓘ
- 2 1/2 cups flour ⓘ
- 1/2 cup Crisco
- 1/2 cup butter or 1/2 cup margarine ⓘ
- 1 teaspoon salt ⓘ
- 1 tablespoon sugar ⓘ
- 1 egg, slightly beaten (save white) ⓘ
- 1 tablespoon vinegar ⓘ
- milk, to make 2/3 cup liquid ⓘ
- Filling ⓘ
- 6 -8 cups apples, peeled and sliced. (If using previously frozen apples I use 8 cups) ⓘ
- 1 cup sugar ⓘ
- 2 tablespoons flour (if using previously frozen apples use additional 2 tablespoons flour) ⓘ
- 1 tablespoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/4 teaspoon clove ⓘ
- 1 dash ginger
- 2 tablespoons butter (to dot on filling) ⓘ
Instructions
- Pastry: Mix dry ingredients together.
- blend in crisco and butter with pastry blender. This step can be done in the food processor as well.
- mix wet ingredients and pour over blended dry mixture.
- Mix with fork then using hands mix up as a pie crust.
- Place in fridge to set for 20-30 minutes.
- Roll out half the pastry and place in a 10"x14" cookie sheet bringing pastry up the sides.
- brush with some of the egg white.
- Filling: Mix sugar, flour and spices and sprinkle over apples and mix.
- pour apple mixture over pastry.
- Dot with butter.
- Roll out second half of dough and place on top of apples.
- Moisten edges and pinch together.
- Brush egg white over the top crust.
- Sprinkle lightly with sugar.
- Using a fork prick the pastry top. ( I use a knife cutting in short openings .).
- Bake at 375F for about 45 minutes and top is golden browned. ( I use an air bake pan so pans and ovens may vary).
- The glaze is optional. when cooled drizzle with glaze.
- NOTE: spices can be decreased or changed to personal preference.
Nutrition & Diet Analysis (per serving)
1207
kcal
60% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).