There’s nothing quite like apple pie in July! Yellow transparents are an early apple and ready for the picking…and make a wonderful, old-fashioned apple pie. I like to make 'apple-pie-by-the-pan' to feed a crowd...or simply to freeze and take out a few pieces at a time.
Apple Pie Squares
1 ½ cup margarine
3 ¾ cup flour
1 ½ tsp. salt
1 egg yolk and milk to make 1 cup
6 cups peeled, sliced apples
1 cup sugar
2 Tablespoons flour
1 tsp. cinnamon
Cut margarine into flour and salt.
Add egg yolk and milk.
Roll out half the dough and place on large bar pan...about 12 x 16 inches.
Spread apple slices evenly over bottom pastry.
Sprinkle with sugar, flour, and cinnamon mixture.
Roll out other half of dough and place on top…pinch edges.
Beat egg white until foamy and spread over crust.
Bake at 400 for fifteen minutes…reduce heat to 325 and bake an additional 30 minutes.