Apple Strudel

Here is another wonderful recipe from Tony’s mom, she really is a great cook:

Pastry:

Mix these 3 ingredients and set aside.
2 1/2 cups flour
1 teaspoon salt
1 cup lard ( I use crisco)

Mix these 3 ingredients in a separate bowl
1 egg
5 tablespoons water
1 tablespoon vinegar

Mix egg mixture with flour mixture. Separate the dough into 2 balls. Each ball should roll out to a 13 by 9 inch pan size. Use plenty of flour for the rolling part.

Apple Filling:

Peel and slice 6 apples ( I perfer Pink Ladies)
Add:
2/3 cup sugar
2 tablespoons flour
1 1/2 teaspoons cinnamon
1 teaspoon lemon juice
1/8 teaspoon salt
1 tablespoon butter

Stir the apples and the above ingredients until well mixed.

Assembly:
Place one of your rolled out pastry squares in the bottom of your 13 by 9 inch pan. Press it is in. Then add the apple mixture making sure to spread evenly. Then place the other rolled out pastry square on top of the apples. Make sure to seal the edges around your pan. Make small slits on the pastry shell. Baste top of pastry with milk and then sprinkle with sugar.

Bake at 350 for 20 minutes- should be light brown on top.

Note: Since you are having to roll out such a large pastry and then try to move it to the pan…it can be tricky. I have found that it is easier to move it if I roll it out, then dust it with flour, and then roll it onto my rolling pin. I then place the rolling pin over my pan and unroll it. It stays together much better. If you have left over dough you can make a design on the top of your crust. You will see in my pictures what I did with my extra dough.
Also, if you don’t want to baste it with milk and sugar. You can mix confection sugar, with milk, and a few drops of vanilla. You need to eye ball this. Your consistency should not be runny. The more milk you add the runnier it will be so start out by adding very little milk. Once mixed drizzle all over top of the apple strudel.