2 c. flour
1/2 tsp. salt
1 c. buttered flavored Crisco
2 beaten egg yolks
1 tbsp. lemon juice
7-8 tbsp. ice water

Mix together flour, salt and Crisco until coarse. Combine egg yolks, lemon juice and water and add to flour mixture. Stir and form into ball. Divide ball into 2 portions with one being larger. Refrigerate 2-3 hours.

FILLING:

10 lg. apples, peeled and sliced
1 c. sugar
1 tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. salt

Soak sliced apples in 2/3 cup lemon juice and cold water (enough to cover apples) for 15 minutes. Drain well. Mix sugar, flour, cinnamon and salt. Add to apples and toss to coat.

Roll out larger portion of crust to fit a 9x13 pan, including sides of pan. Layer apples on crust. Roll out remaining pastry and cover. Slit top of pie with knife every few inches. Bake at 400 degrees for 1 hour or until light golden brown. While crust is still warm, mix 1 tablespoon melted butter, 1 cup powdered sugar and 2 tablespoons milk to frost. Drizzle over pie to cover slits. Serve warm or cold.