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Makes about 12 ServingsCrust: 1 cup all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 3 tablespoons milk 1 teaspoon vanilla Topping: 2 cups thinly sliced peeled apples (about 2/3 pound or 2 medium) 1 egg, beaten 1/4 cup whipping cream 1/2 cup sugar 1/4 teaspoon vanilla 1/8 teaspoon salt 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg Glaze: 1/3 cup SMUCKER'S Apricot Preserves 1 teaspoon lemon juice For crust, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt and baking powder. Cut in Crisco using pastry blender (or 2 knives) until flour is blended to form pea-size chunks. Combine milk and 1 teaspoon vanilla. Sprinkle over flour mixture, 1 tablespoon at a time. Toss lightly with fork until all flour is dampened. Press gently into ungreased 8-inch square cake pan. Heat oven to 375ºF. For topping, arrange apple slices in overlapping rows on top of dough. Combine egg, whipping cream, 1/2 cup sugar, 1/4 teaspoon vanilla, 1/8 teaspoon salt, cinnamon and nutmeg. Stir until mixed. Pour over apples. Bake at 375ºF for 40 to 45 minutes or until filling is set and apples are tender. For glaze, heat preserves. Press through sieve. Stir in lemon juice. Brush over apples. Serve warm or at room temperature. Refrigerate leftovers. Note: May use fresh blueberries, unpeeled nectarines, peaches, pears or plums in place of apples. |
