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Lymam Valley Apple Cake




Source of Recipe


Internet


List of Ingredients




4 Cups flour
1 tsp. salt
½ lb. shortening (2 sticks, 16 TB. or 1 Cup)
2 large egg yolks, beaten
30 crushed vanilla wafers (about ¾ Cup)
1 Cup sugar
1 tsp. CINNAMON (we used CHINA)
½ tsp. GROUND NUTMEG
3 lbs. apples, peeled, cored and sliced (we used McIntosh and Granny Smith and cut each apple into 12 slices)
3 Cups powdered sugar
enough water to make a thick glaze


Recipe



Put beaten egg yolks in a 1 cup measuring cup and fill with water to the 1 cup line. In a roomy bowl, combine flour and salt. Cut in shortening. Add the egg yolk/water mix and stir just until incorporated. Set aside. In a separate bowl, combine sugar, CINNAMON and NUTMEG and set aside.

Preheat oven to 450°. Divide the dough in half. Roll half out to fit a 16½ x 12½ inch cookie sheet. Place rolled-out dough on cookie sheet. Sprinkle with half of the vanilla wafer crumbs. Spread half of the apple slices on top of crumbs. Sprinkle the rest of the vanilla wafer crumbs on top of the first layer of apple slices. Top with the rest of the apple slices. Sprinkle cinnamon/sugar/nutmeg on top of second layer of apple slices. Roll out second half of dough large enough to cover bottom layer of dough and apple filling. Lightly moisten perimeter of bottom layer of dough with water. Place second layer of dough on top of bottom layer of dough and apples. Seal the two layers of dough and crimp. Make a few small slits in the top crust to let steam escape. Bake at 450° for 20 minutes. The apples will still be slightly firm. Combine the powdered sugar and water to make a glaze. Pour the glaze over the cake while the cake is still warm but NOT hot.