Old-Fashioned Apple Pie: Frosted Big Apple Pie


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


  • Egg Yolk Pastry
  • 4 tsp. lemon juice
  • 5 lbs. peeled, thinly sliced, tart apples (about 12 to 15 c.)
  • ¾ c. granulated sugar
  • ¾ c. brown sugar, firmly packed
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • ½ tsp. nutmeg
  • Confectioners sugar frosting


  • Roll out half the pastry into rectangle and use to line 15½" X 10½" jelly-roll pan. Sprinkle lemon juice on apples. Place half the apples in bottom of pastry-lined sheet.
  • 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 edges. 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°F.) 50 minutes. When cool, drizzle with confectioners sugar mixed with milk to make a thin icing. Cut in squares to serve.