FROSTED BIG APPLE PIE
Source: Farm Journal's Country Cookbook

Jumbo apple pie for treating a crowd--have a pot of coffee ready to pour.

Egg Yolk Pastry (recipe below)

4 tsp. lemon juice
5 lbs. peeled, thinly sliced, tart apples (about 12 to 15 cups)

3/4 cup sugar
3/4 cup brown sugar, firmly packed
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. ground nutmeg

Confectioners sugar icing

Roll out half the pastry into rectangle and use to line 15 1/2 inch X 10 1/2 inch X 1 inch jelly-roll pan. Sprinkle lemon juice on apples. Place half the apples in bottom of pastry-lined pan.

Combine remaining ingredients, except apples and frosting. Sprinkle half the mixture over apples in pan. Spread remaining apple slices on top and sprinkle with remaining sugar-spice mixture.

Top with remaining pastry, rolled out; seal and crimp edgesl. Brush with milk and sprinkle with a little sugar. Cut vents or prick with fork as for all 2-crust fruit pies.

Bake in hot oven (400 degrees F) 50 minutes. When cool, drizle with confectioners sugar mixed with milk to make a thin icing. Cut in squares to serve. Makes 24 servings.

EGG YOLK PASTRY:

5 cups sifted flour
4 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 cup lard
2 egg yolks
Cold water

Combine dry ingredients; cut in lard.

Beat egg yolks slightly in measuring cup with fork and blend in enough cold water to make a scant cupful. Sprinkle over flour mixture, a little at a time, tossing with fork until mixture is moist enough to hold together.

Roll out like any pastry. Makes pastry for 1 Frosted Big Apple Pie or 3 (2-crust) 9 inch pies.