| OLD-FASHIONED APPLE SLICES |
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Makes 12 slices2 pounds tart cooking apples, pared, quartered, cored, and sliced (6 cups apple slices) 1 tablespoon lemon juice 3/4 cup hot water 3/4 cup sugar 1/4 teaspoon salt 2 tablespoons cornstarch 1/4 cup cold water Crisco pastry for a double-crust pie 2 tablespoons fine dry bread crumbs 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 tablespoon butter or margarine Milk for brushing Glaze: 3/4 cup confectioners' sugar Dash salt 1/4 teaspoon vanilla extract 3 to 4 teaspoons hot milk Put apple slices and lemon juice into a bowl and toss lightly to mix. Set aside. Combine hot water, sugar, and salt in a large heavy saucepan. Cook over medium high heat, stirring occasionally, until syrup comes to boiling. Add apple slices. Cover and cook over low heat for 15 minutes or until apples are tender, but not soft; stir carefully twice during cooking. Carefully remove apple slices from syrup with slotted spoon. Combine cornstarch and cold water and blend into the hot syrup. Cook over medium-high heat, stirring constantly, until syrup comes to boiling. Cook and stir for 2 minutes. Add to apple slices and mix gently. Set aside while preparing pastry. Preheat oven to 425ºF. Roll out two-thirds of the pastry to a 10-inch square on a lightly floured surface. Carefully ease into an 8-inch square pan, pressing pastry against bottom and sides of pan. Sprinkle bread crumbs over pastry. Spoon filling into crust; sprinkle with cinnamon and nutmeg, then dot with butter. Roll out remaining pastry to an 8-inch square. Place over filling, sealing to bottom crust by pressing with fingers. Brush with milk. Cut several slits for steam to escape. Bake at 425ºF for 90 minutes or until golden brown. Cool on a rack. For Glaze, combine ingredients, blending until smooth and of spreading consistency. Spread Glaze evenly over top. Cut into slices. |
