Good Granny Smith Apple Sheet Pie

This is a great dessert to make if you are serving a big crew at your cookout.

Crust

5 cups plus 3 tablespoons all-purpose flour, divided

1½ teaspoons salt

2 cups vegetable shortening

1 large egg, slightly beaten

2 teaspoons vinegar

Cold water

Filling

14 medium Granny Smith apples, peeled and sliced (4 pounds)

1 cup sugar

2 tablespoons cinnamon

2 tablespoons lemon juice

Cream Cheese Icing

2 cups powdered sugar

¼ cup butter, softened

4 ounces cream cheese, softened

3 tablespoons evaporated milk

1 cup pecans, chopped

To make the crust: In a large bowl combine 5 cups flour and the salt. Cut in the shortening with a pastry blender or by using your fingers until a crumbly mix forms. In a measuring cup mix the egg and vinegar. Add enough cold water to make one cup. Add to the shortening mixture and mix well to form a dough. Divide into 2 portions, one slightly larger than the other. Wrap in plastic wrap and refrigerate for 1 hour. Roll the larger portion on a floured surface to 2 inches larger than a 10 × 15-inch baking pan.

To make the filling: Preheat the oven to 425 degrees. Combine the apples, sugar, the remaining 3 tablespoons flour, cinnamon, and lemon juice in a large bowl, tossing to mix. Spread over the pastry-lined pan. Roll the remaining crust large enough to fit over the apples. Press the crust together using the tines of a fork to seal the edges. Make 6 to 8 slits in the top crust to allow the steam to escape. Bake for 30 minutes at 425 degrees, reduce the heat to 350 degrees, and cook for an additional 30 minutes. Let cool for 1 hour and spread with cream cheese icing.

To make the icing: In a medium bowl beat together the powdered sugar, butter, cream cheese, and evaporated milk. Beat until creamy. Stir in the pecans. Spread over the cooled pie. Cool for an additional hour prior to slicing.

Makes 34 servings.