PASTRY:

3 c. flour
1/2 tsp. salt
3 tbsp. sugar
1 tsp. baking powder
1 c. soft shortening
2 egg yolks
8 tbsp. water

Mix dry ingredients until well blended. Cut shortening into flour mixture. In a separate bowl, mix egg yolks and water. Add to flour mixture. Mix well until dough forms a ball. Separate into 2 balls. Roll out 1 ball to cover cookie sheet. Place on cookie sheet for bottom crust. Arrange fruit filling on bottom crust. Roll out second ball of dough for top crust and place over fruit. Pinch edges together. Bake at 350 degrees for 1 hour. Cool. Frost with confectioner's sugar glaze.

FILLING:

14 to 16 med. tart apples
2 tbsp. flour
1 1/2 to 2 sugar (depending on apple tartness)
1/2 tsp. cinnamon
2 tbsp. butter
2 tbsp. lemon juice

Cut, pare, quarter and core apples. Cut into uniform slices. Arrange on bottom of crust. Blend flour with sugar. Sprinkle apples with flour and sugar mixture and cinnamon. Dot with butter and lemon juice.

CONFECTIONER'S SUGAR GLAZE:

2 c. confectioner's sugar
1 tsp. soft butter
4 tsp. warm water

Prepare glaze after cake is cool. Blend sugar and butter. Add water gradually and blend.