Apple Sheet

by Cindy

The West Side Nut Club Fall Festival was this week and I heard that it is the second largest festival after Mardi Gras.  I can believe it.  I went with a friend last night and the place was so crowded we kept bumping into people.  There are so many booths that you can eat almost anything that anyone has ever even thought about - fried Pepsi, corn fritters, giant tenderloin sandwiches, chicken & dumplings, and much more.  I went down for lunch today too and had apple cobbler with a scoop of ice cream.

  This recipe reminds me of the apple cobbler but is not as thick, and is just as good or better than what I had down there today.  My friend, Debie, is a really good cook and is always sending food back with her kids when they go back home.  Debie gave me this recipe and so I tried it for the blog.  It's not difficult and only a little tricky rolling out the crust.  The crust is very elastic and pliable.    If there is a hole, it can be patched and fixed. 

Warm a piece of this up and add a scoop of vanilla ice cream and it's even better. Thanks Debie for sharing.   

Apple Sheet

3 cups flour

1/2 t salt

1 1/4 cups shortening

1 egg yolk and enough milk to equal 3/4 cup

1 cup rice crispies rolled out/crushed

7-10 apples, enough to cover dough, peeled and sliced

3/4 cup sugar

1 t cinnamon

Add salt to flour then cut in shortening.  

Add the egg yolk mixture and mix until it forms a ball.  

Split dough in half.  Roll out one half and place on bottom and up the sides of a jelly roll pan.

 Place crushed rice crispies on top of bottom crust (to absorb some of the moisture from the apples).  Mix apples with sugar and cinnamon and place apple mixture on top of the rice crispies. 

 Roll out the other half of dough and place on top.  Pinch edges all around. 

 Bake at 400 degrees for 40-45 minutes or until golden brown.  Cool.  Mix 1 cup of powdered sugar with 2 T water adding a tablespoon at a time until the right consistency is acquired.  Drizzle over  the top of cooled apple sheet.  

recipe from my friend Debie

Thanks Debie - we're loving this for breakfast at the office this morning.