Best Apple Pie Slices Recipes

APPLE PIE SLICES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture.
• On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples. Brush with a light coating of egg white.
• Bake for 35 to 40 minutes in the preheated oven, until the crust is golden. In a small bowl, beat together the confectioners' sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.

ZUCCHINI CRAISEN SLICES (THINK APPLE PIE!)

Steps:

• Gather crust recipe ingredients. Sift flour, sugar, baking powder, and salt into a large bowl. No sifter? ....Then mix well!
• In a 2 cup measuring cup add 1/2 cup cold water. Then ladle in the Crisco with a spoon, pressing Crisco down under the cold water. When the water level reaches up to the 2 cup line, you will have 1-1/2 cups of Crisco! (with no mess) Pour all the water off. Cut this into the flour mix, 2 knifes work well for this. Add Crisco to the flour mix
• Beat the 2 egg yolks with a fork, add ice cold water to equal 1 cup. (you can use the egg whites,later with scrambled eggs) Add to the flour mix. Stir in well, but gently.! Do not beat! Cover and set aside for later.
• Wash and peel the zucchini. Cut in half, then in quarters, then in eights.
• With a spoon, scrape out the center seeds. Then slice the narrow strips, not to thick like you would do for an apple pie.
• Put the slices into a large pan, to cook. Add the lemon juice. Bring to a low boil, immediately turn heat to low, almost a simmer. Cook stirring often to soften, keeping an eye on it, so it does not burn. About 10 minutes.
• When zucchini is cooked soft but firm, not mushy!, put all into a bowl. Add craisens. Mix ,and set aside while you finish the crust. Spray the 10x14 baking dish with oil...sides and bottom.
• Divide the dough in half. On a floured board roll out into a rectangle shape to fit into the baking dish, and up the sides. Pour in the prepared zucchini filling. Dot filling with butter if you like.
• Roll out the top crust and lay it on top of zucchini. Crimp the edges of crusts, all around the dish. With a fork puncture the top, many times,so it can breath. Brush the top of crust with a little milk. Then sprinkle the top with sugar. Put in a pre-heated 350 degree oven, and bake for 25-30 minutes. Watch. Don't let the crust edges get to browned. >>>>>Glaze for the cooled top, is 1 cup powdered sugar, mixed with 2-3 teaspoons water.
• Grandma says: Any cook worth her weight in salt...will always use the crust scrapes to make ittle bitty cinnamon rolls!.....YUMMY! NOTE: The rolling pin in picture, was a bridal shower gift for me..in 1949! Oh My!....This year it is 64 years old! almost as old as me....LOL!! You can take the end cap off and fill it with cold water.. that helps in the rolling!. Neat ya?
• INSPIRATION: After seeing Pat Durans recipe "TASTES LIKE APPLE PIE", her rendition from a recipe by Lynn Hamiltons posted on Taste of Home. I was inspired to tweak it a little more for my taste. Golly but this recipe ..gets around! eh? If you ladies like zucchini...please see a recipe book I composed Aug 2012. on JAP. Title: "WONDERFUL LOVEABLE ZUCCHINI" Then you will be prepared for when the ZUCCHINI GHOST! leaves you a gift by your front door!....LOL I better sign off now, I am running out of room!!!!!