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Frosted Big Apple Pie

• Egg Yolk Pastry
• 4 teaspoon lemon juice
• 5 lbs peeled, thinly sliced, tart apples (about 12 to 15 cups)
• 3/4 cups granulated sugar
• 3/4 cup brown sugar, firmly packed
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• Confectioners sugar frosting

Instructions:
Roll out half the pastry into rectangle and use to line 15 1/2 inch x 10 1/2 inch 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 degrees F) 50 minutes. When cool, drizzle with confectioners sugar mixed with milk to make a thin icing. Cut in squares to serve. Makes 24 servings.

Egg Yolk Pastry:

• 5 cups sifted flour
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 cups lard
• 2 egg yolks
• Cold water

Combine dry ingredients; cut in lard. Beat egg yolks slightly in measureing cup with fork and blend in enough cold water to make a scant cupful.
Roll out like any pastry.
Makes pastry for 1 Frosted Big apple Pie or 3 (2-crust) 9" pies.