Ingredients
- 5 cups dried apples
- 2 cups boiling water
- 2 1/2 cups pastry or cake flour
- 1 teaspoon salt
- 1 cup, plus 2 tablespoons butter
- 1 egg yolk
- 2/3 cup milk
- 1 cup crushed bran flakes
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 2/3 cup sugar
- 1 egg white, beaten stiffly
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla
Ingredients
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Instructions
- Preheat your oven to 400°F
- In large bowl, combine dehydrated apples with 2 cups boiling water. Set aside.
- Meanwhile, stir together flour and salt. Use a pastry blender to cut in butter until crumbly.
- In a cup, beat the egg yolk lightly then stir in 2/3 cup of milk. Stir egg and milk mixture into the flour mixture. Stir with a fork until fully combined and dough clings to the sides of the bowl.
- Divide the dough into two. On a floured surface, roll each dough half to fit a 10" x 15" jelly roll pan.
- Line the bottom of the jelly roll pan with one of the dough halves. Sprinkle with bran flakes.
- Drain the rehydrated apples. In a large bowl, mix together rehydrated apples, cinnamon, ginger and sugar. Spread the mixture on the bottom crust.
- Place the second dough half on top then press the dough edges together to seal.
- Brush the top with the beaten egg white.
- Bake until golden brown, about 50 to 60 minutes.
- Mix powdered sugar and vanilla with a little water to make a smooth paste. Let the pastry cool for a while then spread the top with the frosting.
- Cut into 15, 3-inch squares.
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