This recipe, originally from Catherine Parr Traill was very plain and I kept to the spirit of this recipe. I did change a few things though. The dough is the same, the apples are the same but I added some cinnamon and cornstarch. On the top instead of just a plain pie crust I sprinkled a little cinnamon sugar on top. That is the only difference from her original instructions. They were VERY good this morning with coffee.
In a small bowl place 8 apples peeled, cored and sliced
Add to this the juice of 1/2 lemon
1 Tablespoon cornstarch
1/2 Teaspoon cinnamon
1/4 cup brown sugar
Combine until apple slices are coated well
Grease a cookie sheet with butter and set aside.
For the pastry my simple recipe, that Catherine used as well is:
4 cups flour
1 cup lard (or vegetable shortening)
pinch of salt (or about 1/8 of a teaspoon)
Cold water to combine
The trick to a good pastry is not to overwork it. To mix to hard or too long. Don't roll out more than once.
On a floured surface roll out your pastry to the size of the cookie sheet. Arrange in the bottom of the sheet. Prick the bottom of the crust with a fork. Using a beaten egg white, brush on the bottom pastry in order for it to stay crisp and not get soggy.
Next spoon in your apple mixture and flatten so that all of the pastry is covered.
Roll out the rest of the dough and put on top of the apples, crimping the edges of the crusts together to form a seal. It's like one big toaster strudel! Brush the top of the pastry with the remaining egg white and sprinkle with a tablespoon of white sugar with a pinch of cinnamon. I don't like my goodies too sweet and the apples were sweet enough I didn't want to add to much. Make small slices in the top of the crust for steam to escape.
Cook for about 20 minutes or until the pastry is crisp and brown. Enjoy!