6 cups all-purpose flour 1-1/2 teaspoons salt 1-1/2 teaspoons baking powder 1-1/2 cups shortening 6 egg yolks 3/4 cup plus 4-1/2 teaspoons water 3 tablespoons lemon juice 8 cups sliced peeled tart apples (7 to 8 large) 1-1/2 cups sugar 1 cup crushed cornflakes 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 egg white, lightly beaten
In a large bowl, combine the flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Whisk the egg yolks, water and lemon juice; gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes. Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan. Arrange apples over crust. Combine the sugar, cornflakes, cinnamon and nutmeg; sprinkle over apples. Roll out remaining dough to fit top of pie; place over apples. Seal edges; cut slits in top. Brush with egg white. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until golden brown. Yield: 16-20 servings.
