Recipe by DEKI3B
"This is enough for a cookie sheet or jellyroll pan. Use ten cups sliced, peeled apples. Drizzle with a confectioners' glaze if you like."
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1 1/3 cups
egg yolks, beaten
apples - peeled, cored and sliced
Really good. Although maybe a little too sweet if the apples used are sweet ones to begin with. Basically a flat apple pie, which is nice because you get more crust this way. (And the crust is always the best part of pie anyway, isn't it?) :)
Good concept, but way too sweet recipe. I cut it to two cups of sugar but it was still way too sweet. It's all getting eaten but it's way too sweet. WAY TOO SWEET! I've done the crust as is and it's good. This time I did it with 1/2 and 1/2 whole wheat and apf...the 1/2 whole wheat turned out nice but not as light....but it was a bit more nutritious.
Way too much sugar! I cut down the sugar to about 3/4 cup and it was plenty. Next time I will also make the dough 1/2 of the recipe at a time.
Very goo, brought to a meeting and they thought it was awesome
I had a problem rolling the dough to fit jelly roll pan but made it work. Being from the north we are familiar with apple slices unlike down here in FL. I will give it another try. The slices were wonderful, 1 piece left for husband.
My Aunt Margaret has made this recipe for years. It is like apple pie, but the crust is less flaky. A confectioner's sugar glaze is a perfect foli for this, even better if you add a bit of lemon juice to the glaze!
After I served this classic dish,my son proclaimed me best cook ever! Thanks, for the excellent recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 131
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