In my all time top FAVS of pie recipes, this pastry is like a Texas-size turnover! Baked in a jelly roll pan, it’s a cinch to transport to meetings or parties, and even easier to serve. Be forewarned that there are some extra steps to this colossal pie, but don't special occasions merit them? A great addition to holiday dessert spreads, this pie is good old American apple pie kicked up a notch or two. Use a cooking apple like Granny Smith or your other favorite baker apples.
FILLING: Place apples in large mixing bowl. In a smaller bowl mix together 1 1/2 cups sugar, 1 1/4 teaspoons cinnamon, cloves, mace (optional) and flour. Stir in lemon juice, raisins and walnuts. Sprinkle apples with sugar mixture and set aside.
PASTRY: Cut shortening into flour and salt. Beat egg yolk with 1/2 cup milk and stir into flour mixture, mixing until ball of dough forms (add a little more milk if needed.) Divide dough into two balls, one slightly larger for the bottom crust. Roll the larger ball of dough on floured bread board to fit 10" x 15" jelly roll pan. It may be necessary to piece parts of it together as you fit into pan because of the sheer size; just use a few drops of water and âglueâ together as needed.
Preheat oven to 375 degrees.
Spoon apple mixture evenly into pie crust; chunk butter into small pieces and divide evenly over apples. Roll out remaining ball of dough, score middle to release steam and fit on top of apples. Itâs not necessary to fit it to pan edges, just work it to cover the top as evenly as possible.
Combine beaten egg white with 1 tablespoon sugar and 1/8 teaspoon cinnamon. Brush over top of pie evenly.
Bake for 50-60 minutes.
Combine powdered sugar with 1 tablespoon milk to make a thin glaze.
Drizzle over pie while still hot. Serve warm or cool.