Farmer's Apple Pie

As I promised, here is the recipe for 'Farmer's Apple Pie'. This was my favorite pie as a child and have included it here. 
Perhaps the pies Barton ate were made with 'Rome' apples, first bred in Ohio, in the early 1800's. Also called 'Rome Beauty'
They would have been available in Iowa at that time.

Farmer's Apple Pie 

Egg Yolk Pastry: 

5 C. sifted flour 
4 t. sugar 
1/2 t. salt 
1.5 C. lard 
1/2 t. baking powder 
3 egg yolks 
cold water, added as needed 

1) Combine dry ingredients, cut in lard. 
2) Place egg yolks in measuring cup and stir with a fork until smooth. 
3) Blend in enough cold water to make a scant cupful. 
4) Sprinkle gradually over dry ingredients. 
5) Toss with a fork to make a soft dough. 
6) Roll out; Makes pastry for 1 Farmer's Pie. 

Pie Filling:   

5 pounds tart apples; pared cored and sliced 
3/4 cup brown sugar 
4t. lemon juice 
1 t. cinnamon 
1/4 t. salt 
1/2 t. nutmeg 

1) Roll out half of pastry onto a 10.5" x 15.5" jelly roll pan. 
2) Sprinkle lemon juice on apples and evenly spread half the apples in the bottom of the pastry-lined pan. 
3) Combine the rest of the ingredients and sprinkle 1/2 over the apples in the pan. 
4) Spread remaining apples on top and then the rest of the brown sugar mixture. 
5) Top with remaining pastry, cut in vents and brush top with milk and sprinkle with sugar. 
6) Bake 50 minutes at 400 degrees. 
7) When cool, mix 1 cup confectioners’ sugar with 2 T. milk and drizzle over top of pie. 
8) Cut into squares. (we did 3" x 4" squares) Wrap in alum. foil to put in lunchbox.

From the recipe box of Nina Rose, Pottawattamie County, IA 
Born: 1928, Died: 2012. 
Age of recipe: unknown, but it seemed right for this story. 

Eric J. Rose
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