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                                                                  This recipe for Polish apple slices or jablka kroione is from Maria Sielewicz of Northwest Indiana. It's a little different from most apple slices -- the pastry dough top has a crackly finish because it's brushed with egg white and sugar before baking (not a meringue). Makes 1 (13x9-inch) pan of Polish Apple Slices or Jablka Kroione

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 lb apple
                                                                  • Yes No 1 more cups sugar, based on sweetness of apples
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • To make the pastry dough: In a large bowl, mix the flour and salt and cut in the shortening until large pea-sized pieces form. In a separate bowl, beat the egg yolks with the vanilla and sugar until well combined. Add to the flour and mix together, bringing to a ball. Refrigerate while you make the filling. To make the filling: Heat oven to 350 degrees. In a large bowl, mix together the apples, sugar, cinnamon and flour. Set aside. Divide pastry dough in half and roll one half between parchment or waxed paper. Fit into the bottom of a 13x9-inch pan (or larger as long as it has 2-inch sides). Places apples on top. Roll out second half of pastry dough and lay on top of apples. No need to make a fancy fluted edge. To make the topping: In a medium bowl, with a fork or whisk, combine egg whites with 1 cup sugar. Do not beat or make a meringue. Pour over crust and place baking ban on a sheet pan to catch any drips. Bake about 1 hour or until apples are tender and bubbly.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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