baking Archives - Page 2 of 2 - Fresh From Oregon

The Cookie Tin

December 6, 2014 · by Carrie Trax ·

Seeing a cookie tin around the holiday is one of the most exciting presents of all. Your first thoughts when you see it are what delicious cookies are inside? Then when you open it all the memories of Christmas come rushing back. Chocolate chip, oatmeal raisin, buttery spritz, thumbprints, snowballs, sugar cookies the list just goes on. All the old time favorites you remember from year after year. Step into my kitchen for the smell of cinnamon and fresh dough baking in the oven, I started baking a few days ago to fill my Christmas cookie tins that I will give to family and friends. I will have all the old favorite cookies in the tin but this year but I am adding some different twists on some of these favorite cookies. Oatmeal cranberry cookies dipped in white chocolate, peanut butter thumbprints with strawberry jelly, snowball cookies with a marionberry jam filling, buckeyes with honey pretzel peanut butter to name just a few. I will be posting cookie and candy recipes for the next two weeks and maybe you can add some new cookies to your recipe box. If you have any favorite family Christmas cookies send me the recipe, I would love to bake some.

Some fun facts about cookies:

In the year 1871 cookie cutters became available for purchase being imported from Germany
It is believed that the tradition of leaving milk and cookies out for Santa Claus began in the United States during the 1930’s
The Dutch are considered to be the first to bring Christmas cookies to the United States in the 17th century
German Lebkuchen, honey spice cookies are the ancestor of gingerbread
Animal crackers are also rich in holiday tradition, Polish people would make large cookies in the shape of different animals

Deep Dish Taco Skillet Pizza

October 20, 2014 · by Carrie Trax ·

Here is another recipe for the great products I received at the 2014 IFBC in Seattle this year. The Krusteaz Flatbread mix makes an awesome dough for pizza. The flavors of the Italian Herb in the mix adds that extra layer of flavor to this pizza. Let’s not forget the sauce of this pizza is BEANS, not just any beans but “Better Bean” made local here in Oregon. They have six flavors and I thought the best one for this deep dish pizza was their Uncanny Refried Black Beans. To finish off the Taco pizza I added a layer of lettuce and diced tomatoes saving the top of the pizza for the Pearls “Olive to Go” Sliced Black Olives. These ready to go single serving containers are great to have on hand as a topping for pizza but also great for a salad, garnish or just eating right out of the container.

Deep Dish Taco Skillet Pizza
~ Makes 2 pizzas
1 Box Krusteaz Flatbread Mix “Italian Herb”
1 cup warm water (115-125 degrees)
1/4 cup canola oil
1 container Better Bean Uncanny Refried Black Beans
2 cups prepared taco meat
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese
2 cup lettuce, shredded
1 cup tomatoes, diced
Pearls Olive to Go Sliced Black Olives, 2 single serving container

Preheat oven to 475 degrees. Lightly grease two 12″ cast iron skillets*.
In medium size bowl stir together the Krusteaz flatbread mix and yeast packet enclosed. Add warm water and oil, stirring until dough forms a ball. Cover bowl with plastic wrap and let rest for 10 minutes.
Divide the dough in half and in prepared cast iron skillets place dough ball and with your fingers push and shape to fit the skillet. I like a thick crust so I pushed some extra dough along the rim of the skillet. Spread 1/2 of the “Better Bean” Uncanny Refried Black Beans over each flatbread dough. Divide in half and sprinkle the prepared taco meat evenly over the beans and then sprinkle both cheeses over the pizzas leaving about 1/2″ of the dough bare for a nice crust. Place in a the 475 degree oven for 12-15 minutes or until crust is golden brown and cheese is melted and light brown.
Remove from oven and evenly layer the lettuce, tomatoes and Pearls Olive to Go Sliced Black Olives. Remove from pan, cut and serve hot. Sour cream adds a great addition to this pizza!
* If you do not have cast iron skillets you can shape and place the flatbread dough on any baking pan or pizza pan.

New Year’s Traditions … Bake some Good Luck!

December 30, 2013 · by Carrie Trax ·

Sweet New Year’s Pretzel with walnuts

Even though I live here in Oregon (8 years) I am originally from a town just south of Pittsburgh, Pennsylvania. We had many great food traditions that I have not seen here in the Pacific Northwest. I grew up on Pork & Sauerkraut on New Year’s Day, Isaly’s chipped ham made into BBQ sandwiches, Holuski (cabbage & noodles), Pierogies, Golabki (Stuffed Cabbage) and many more. One of the traditions I brought with me is making a New Year’s Pretzel. This is a large pretzel made with a sweet bread dough and glazed with a confectioners sugar icing. It is said you need to eat a piece at midnight New Year’s Eve or before breakfast on New Year’s day to bring you good luck for the coming year. The recipe below makes two pretzels so I decided to make one the traditional way and to start a new tradition by making the second one with Fresh From Oregon flavors and I added cranberries and hazelnuts! Once you make these pretzels and taste them you will be making them each year and starting your own family tradition.

Divide dough in half

Shape into a horseshoe shape with
open ends towards you

Cross right side over left and
create a circle on the top

New Year’s Sweet Pretzel
1 1/2 cups milk, scalded and skimmed
1/2 cup sugar
4 ounces (1 stick) butter
1/2 teaspoon sugar
1/2 cup warm water
1 tablespoon yeast
6 to 7 cups Bob’s Red Mill flour
1 tablespoon salt
2 eggs
1 pound confectioner’s sugar
1 teaspoon almond extract
5-6 Tablespoons water
1/4 cup ground walnuts

Cross left side over right

Put the scalded milk, sugar and butter into the bowl of a stand mixer and let stir until the butter and sugar are dissolved. In another small bowl, dissolve the yeast in the warm water with a 1/2 teaspoon of sugar. It should begin to foam in about 5 minutes. Add 5 cups of flour, 1 tablespoon of salt, the yeast mixture and the 2 eggs to the milk mixture. Use a dough hook to mix until it is a soft, even batter. Add more flour 1/2 cup at a time until a soft dough forms. Continue to knead until the dough cleans the sides of the bowl. Take the dough out on a lightly floured board and give it a few turns to form a smooth ball. Put it into a greased bowl and cover. Let rise for 1 hour or until doubled in size. Turn the dough out onto the board and divide in half. Roll each half into a long rope (36″ long) and shape into a pretzel. Lay the pretzel onto a parchment-paper-lined baking sheet and allow to rise for another hour. Bake at 375 degrees for 20 minutes until dark golden-brown. Allow to cool completely on a wire rack. Make a frosting by mixing the confectioner’s sugar with the almond extract (or vanilla if you prefer) and enough water to make a spreadable icing. Pour the icing over the bread and sprinkle with the walnuts. I have seen these also decorate with the toasted almond slices and candied cherries.

Shaping a Pretzel
1. Roll into a 36″ rope
2. Shape into a horseshoe shape with open ends towards you
3. Cross right side over left and create a circle on the top
4. Cross left side over right
5. Bring ends up to the top and press into the dough

Bring ends up to the top and press into the dough

Fresh From Oregon New Year’s Pretzel
To add the Pacific Northwest to this pretzel add about 1/2 cup of dried cranberries and 1/4 cup finely chopped hazelnuts to dough when you divide it in half and before you roll it into a rope. After you glazed the pretzel sprinkle with with dried cranberries and hazelnuts.

Recipe from: Pittsburgh Magazine

Fresh Pumpkin vs can… you decide!

November 22, 2013 · by Carrie Trax ·

Thanksgiving is less than a week away and I am getting ready early for my holiday baking and cooking my fresh blue Hubbard squash and pie pumpkins. I have been using fresh blue Hubbard squash or pie pumpkins to make my Thanksgiving pie for over 20 years. Marrying into a farm family helped me understand all the uses for fresh winter squash. The fresh taste you get from baking your own you will make you never open a can again. Both the blue Hubbard squash and pie pumpkin can be found at your local farm stand or farmers market. I bought my blue Hubbard squash a month ago during the fall harvest season at Kiyokawa Family Orchard and Farm Stand in Hood River, Oregon. The blue Hubbard squash may look like it came from another planet but this light blue and odd shaped squash has been used for a long time. I can picture the covered wagons heading west to Oregon with blue Hubbard squash in back. With its hard and thick shell they can keep for many months. I got a few extra Hubbard squash and stored them in my cool garage to use later during the winter months.

To prepare the Hubbard squash or pie pumpkin cut in half and scoop out the seeds and as much fiber as you can. Do not throw away the seeds you can roast them later. Place upside down on a rimmed baking sheet and place into a 350 degree oven. Pour 1 cup of water in the pan, this we help steam the squash or pumpkin. Bake for at least 1 hour or until it is soft. I stick a knife into the shell and if it comes out with ease it is ready. Take out of the oven and flip them over, let cool for 30 minutes. With a food mill placed over a bowl scoop spoonfuls of the squash or pumpkin in and turn the handle to push the squash or pumpkin through. You will get a nice smooth puree in your bowl. Using a food mill helps to collect any fiber or seeds you may have missed when preparing the squash or pumpkin. The general rule for the amount you will need for a pie is 1 cup of the pumpkin puree to make one pie. I like to have the puree ready any time I need it so I cook a lot at one time and place 2 cups in a freezer container. You can keep in the freezer for up to a year. So any time you want to make muffins, pies, pumpkin rolls, soup or any other dish you can think of you can pull from the freezer, thaw and you have fresh puree.

So what is the difference between using a Hubbard squash or a pie pumpkin? Both have a great fresh taste but I tend to use the blue Hubbard squash first over a pie pumpkin. The taste of a blue Hubbard in a pie has a richer flavor and it is lighter in color. The hard shell of the blue Hubbard helps them keep for long periods in storage vs the pie pumpkin which has a thinner shell. But the blue Hubbard squash is harder to find than the pie pumpkin and a lot harder to cut up. If using a pie pumpkin I always look for the ones with the most brown speckled spots.

Check tomorrows post for recipe and how to make a homemade pumpkin pie and do not throw away your seeds I will have recipes for them too!

Chocolate Cake and Baking from my home to yours … Dorie Greenspan

September 30, 2013 · by Carrie Trax ·

It has been just over a week since coming home from Seattle and my first IFBC (International Food Bloggers Convention). Signing up over 6 months ago I was so excited to meet other food bloggers and hear what they do to have a successful blog. As the day drew near to drive the 4 hours to Seattle I started to get very nervous. I am going to be in a room with 320 people and I was going to not know one person. We arrived at the W Hotel just before noon and the lobby is crowded with people talking and hugging each other and I knew this was a friendly group but still was not sure how I was going to fit in. After checking in and getting to our room (my husband came along to support me and get some extra sleep) he said it was time to meet everyone and he pushed me out the door. After getting my badge I just walked around seeing groups of people talking and laughing and I thought “how do I meet you”. As I was standing down the hall from the Chipotle Mexican Grill lunch I heard a voice “are you here by yourself” and she said so I am, I have met my first food blogger. After we exchange who we are and what we blogged about we parted ways and went to get a seat to hear the Keynote speaker, Dorie Greenspan. As I sat around the table with some more new faces we exchanged business cards and shared with each other, now I have 5 more food blogger friends. As Dorie takes the stage and she starts to talk in her soft voice I started to feel more at ease and just in awe of the life she has had and author of 11 cookbooks. As she walks off the stage with a round of overwhelming applause I felt that there was nothing to keep me back from creating my own dream to be the best food blogger I can and maybe one day I could have a cookbook. I was so excited and we had a small break before the afternoon session started so I raced back to my room to share with my husband the most inspiring woman I just heard talk and then DASHED out of the room to learn more. The rest of the day was amazing and I wished it would not end but I knew the next day would be filled with more new faces and lots more to learn. I did send my husband on an errand Saturday morning, 8 blocks to the Barnes and Noble book store to get me a copy of Dorie’s “Baking: From My House to Yours”. Hoping to see Dorie and get her to sign it I carried the book all day and if you do not have a copy the book weighs almost 5 pounds. I lost all hope at the end of the day without seeing her and thought see must have left until I saw a tweet from her about the Urbanspoon Surprise Saturday Supper she was at. The next morning I sent Dorie a tweet and within 10 minutes she tweeted I am leaving in 30 minutes but if you leave the book at the front desk I will sign it before I leave. Leaving the book at the front desk I went to the morning class “Writing – Snap out of it” presented by author/journalist Kim O’Donnel. Waiting 30 minutes I slip out of class quietly and went back to the front desk to find Dorie had signed my book, a treasure I carried with me back to my seat. The conference would be ending soon and I felt I was leaving a more confident person and had made many new friends. Next year I want to be the person that walks up to the person standing by themselves and welcomes them into the group like I was the first day. I knew I wanted to do my first blog post on Dorie and I thought what better way but to make a recipe from her cookbook “Baking: From My House to Yours”. I created the chocolate cake with marshmallow icing on the front cover and since I got some great swag the first day I used the Scharffen Berger bittersweet chocolate bar and the lagrima vanilla extract in my recipe. I also used some of the photography tips we learned from Andrew Scrivani when taking these pictures. The swag bag is getting a little lighter this week with more recipes I am making with the great products we received … watch for what I will be creating next. Happy Blogging to all and thank you for welcoming me!

Challah Bread

April 22, 2013 · by Carrie Trax ·

Here is another recipe I made from “The Mile End Cookbook”, the traditional Jewish Challah Bread. The cookbook tells you how to make the traditional braid or how to make a Pullman loaf. I wanted a bread that would be better for sandwiches and French toast so I made the Pullman loaf. This bread has a sweet taste and is great not only for sandwiches but can be used for French toast, bread pudding and is great in an overnight egg bake. If you want to have a more yellow colored bread add a few drops of yellow food coloring. I chose to keep it just like the recipe in the cookbook and even though the bread has a white color it tastes just perfect. Watch for tomorrow’s post to see the Fresh From Oregon taste I give my extra pieces of Challah bread.

Challah Bread
1 1/4 cups lukewarm water
1 large egg, room temperature
1 egg yolk, room temperature
2 teaspoons yeast
1 tablespoon canola oil
1/4 cup sugar
4 cups Bob’s Red Mill white flour
1 teaspoon kosher salt

Combine water, egg, egg yolk, yeast, oil and sugar in the bowl of a stand mixer and whisk for a few seconds until combined. Place the dough hook on and add the flour and salt, mix on medium speed until dough comes together about 4 minutes. Let dough rest in the bowl for 5 minutes, add a little flour if dough seems sticky (1 tablespoon at a time) mix for 5 minutes. On floured surface place dough and shape into a ball. Place the dough in a greased bowl and cover with plastic wrap and towel. Let dough rest in a warm place until doubled in size about 2 hours. I did not make the traditional braid but made a Pullman loaf shape. Place the dough on a well-floured surface and press and stretch into a 10×8-inch rectangle. With the short end start rolling the dough into a cylinder. Tuck the ends under and place in a greased standard-size loaf pan. Lightly grease the top of the bread and cover with plastic wrap and towel, let rise in a warm place until it is slightly above the pan’s rim, about 1 1/2 hours.
Bake the bread in a preheated 350 degrees oven for 25 minutes, rotating 180 degrees halfway through baking. Bake until brown on top and bottom, remove from oven and let rest 5 minutes before removing from the pan then cool on wire rack.

What is Challah Bread?
Challah is a loaf of yeast-risen egg bread that is traditionally eaten by the Jewish community on Shabbat, on ceremonial occasions and during festival holidays. The word “challah” is also used to refer to the portion of dough that is traditionally separated from the rest of the dough before baking. The plural of “challah” is “challot.”

Tri-Color Carrot Cake with Cream Cheese Frosting

April 17, 2013 · by Carrie Trax ·

The first of the year I started cooking along with the “Cook the Books” Challenge, started by two bloggers Grow & Resist and oh, Briggsy. They choose a cookbook each month and then you select recipes and cook and share your experience with the cookbook on your blog. The April’s “Cook the Books” Challenge is The Mile End Cookbook by Noah and Rae Bernamoff. Read more about their story… This cookbook is full of modern Jewish comfort food recipes like pickled items, smoked meats, and delicious deli foods. As I started through the cookbook marking the recipes I wanted to make (I think I marked up over 1/2 the recipes) it brought back memories. Even though I am not Jewish most of the recipes in this cookbook made me think of the comfort food from my own heritage .
Of course I always want to add a Fresh From Oregon taste to each of the recipes I make. I had just returned from the Portland Farmers Market located on the PSU campus in Portland, Oregon. I gathered up some beautiful and colorful yellow, orange and purple carrots. The first recipe I wanted to try was the Carrot Cake with Cream Cheese Frosting. Traditionally carrot cake is made with walnuts but I added hazelnuts for that Fresh From Oregon taste. But if all you have are walnuts that will work just as well but make sure you toast them which brings out the oils giving any nut a better flavor.

Tri-Color Carrot Cake
3 large eggs
1 1/2 cups sugar
1/2 cup packed brown sugar
1 1/2 cups canola oil
1# carrots, yellow, orange and purple, peeled & grated
1/2 cup coarsely chopped hazelnuts, toasted
1/2 cup finely chopped hazelnuts, toasted
2 1/2 cups Bob’s Red Mill white flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of ground cloves
1 teaspoon kosher salt

Preheat the oven to 350 degrees and grease two 9-inch cake pans. Cut two round pieces of parchment paper and place in the bottom of each cake pan and spray with cooking oil, set aside. In the bowl of a stand mixer add eggs and both sugars and mix on low until sugar dissolves, about 20 seconds. Add the canola oil slowly with the mixer on low speed. Add the carrots and hazelnuts and mix until combined, about 15 seconds. In separate bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. With a rubber spatula fold flour mixture into the egg mixture until no streaks of flour appear. Divide the batter between the two prepared cake pans. Bake for 30 minutes, rotating 180 degrees halfway through baking, until golden brown and toothpick inserted in the center comes out clean. Place on wire rack and cool for 5 minutes. Flip cakes out of the pans and cool on wire rack.

Cream Cheese Frosting
1 1/2# cream cheese, room temperature
3/4 cup powdered sugar
1/4 teaspoon salt
1/3 cup sour cream
1 1/2 teaspoons vanilla extract
1 1/2 cups hazelnuts, toasted and chopped

Combine all the frosting ingredients, except the hazelnuts, in the bowl of a stand mixer fitted with a whisk. Mix on medium-high speed until light about 4-5 minutes.
Place one cake on plate and spread with about 1 cup of frosting over top of cake. Place second cake on top and frost the sides and top of the cake. Press hazelnuts into the side of the cake and around the top edge.

Recipe from The Mile End Cookbook by Noah & Rae Bernamoff

Chocolate Coconut Peanut Butter Cookies

March 20, 2013 · by Carrie Trax ·

Some of my Fresh From Oregon dishes do not always come from a trip to the local farmers market for local grown fruits and vegetable but from local Oregon made products. Wild Squirrel Peanut Butter is one of my most recent discovers of Oregon made products. Here is their story “One day, at their apartment in Eugene, Oregon, University sophomores Keeley and Erika were scraping the bottom of yet another jar of peanut butter. With no more peanut butter and a surplus of celery, they were faced with a familiar conundrum. Luckily, they had a bag of raw peanuts, a brand new food processor, and two squirrelly little minds. It didn’t take long before they had created a delicious batch of homemade peanut butter.” I picked up a jar of their Chocolate Coconut Peanut Butter and a jar of the Honey Pretzel Peanut Butter to see what I could create. Their other flavors of peanut butter are Cinnamon Raisin and their newest Sesame Cranberry. They also have almond butters, Chocolate Sunflower and Vanilla Espresso. The first thing I wanted to make was a peanut butter cookie and give it a make over with the Wild Squirrel Chocolate Coconut Peanut Butter. Enjoy the cookies below with a big glass of milk! You can find Wild Squirrel Peanut Butters and Almond Butters at these local stores or order online from their website.

Chocolate Coconut Peanut Butter Cookies

Cookie:
1/2 cup butter
1/2 cup Wild Squirrel Chocolate Coconut Peanut Butter
1/2 cup sugar (Plus additional for rolling cookies in before baking)
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Garnish:
3/4 cup semisweet chocolate
1/2 cup toasted coconut

Preheat oven to 350 degrees. Combine butter, peanut butter, sugars, egg and vanilla in the bowl of a stand mixer and mix until combined about 1 minute. In separate bowl add flour, baking soda and salt and mix to combine. Add to the wet ingredient and mix until fully combined, about 2 minutes. Form into 1-inch balls, roll in the sugar and place on baking sheet, flatten with a fork creating a criss-cross design. Bake 10-12 minutes until brown. If you under bake until lightly brown you will have a soft cookie but if you like a cookie with a crisp crunchy taste bake at the higher time until brown. When cool melt chocolate and drizzle over the cookies and immediately sprinkle with the toasted coconut. Tip: Make sure you fully mix the peanut butter when you open the jar, you will see the oil is separated and laying on the top.

Skillet Apple Pie

January 6, 2013 · by Carrie Trax ·

It is the first week in January and it is time to sort the apples I bought this past fall. If you get the right type of apple you can keep them stored in your refrigerator for 4 to 6 months. I am coming up on the 4 month mark and need to use up some apples. I pulled the rest of my Winesap, Empire, Granny Smith and Pinova apples out and had enough to make two apple pies. I have been wanting to try the Skillet Apple Pie I added to my Pinterest page last October so I pulled out my 12″ cast iron skillet (10″ is a normal size). I also made a small 8″ pie for the local fire department to enjoy. I had just pulled two hot apple pies from the oven as my husband walked by my kitchen, I think he smells them coming out and the only words he said was that is a giant pie! So clean out the refrigerator of your mixed apples or visit some local farm markets that still have a few apples left and make a skillet apple pie!

4 pounds of mixed baking apples
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
pie crust for a double crusted pie
1 egg (optional)
2 tablespoons granulated sugar (optional)

Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.

Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 pie crust in skillet over brown sugar mixture. Spoon apple mixture over pie crust, and top with remaining pie crust. Cut 4 or 5 slits in top for steam to escape.

I am not a big fan of egg and sugar on top of my pie it makes it a little hard and sweet but if you like it that way do the following. Whisk egg white until foamy. Brush top of pie crust with egg white; sprinkle with 2 tablespoons granulated sugar.

Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack for 30 minutes before serving. Serve with ice cream.

Source: Southern Living – September 2011 – Mrs. James Wright, Chattanooga, Tennessee

Apple Slab Pie

September 20, 2012 · by Carrie Trax ·

What do you think of when you see an pan of slab pie on the table. I think of family reunions, church suppers and picnics. It is apple season here in Oregon and each week there are several apples coming into season. I wanted to take some of these apples and create something that I could share with friends. When you make a slab pie you are making two pies at once. The flaky crust of the dough and the sweet filling of apples is a great way to start the fall apple season.

Pie Crust: Make recipe twice
3 cups Bob’s Red Mill white flour
1 teaspoon salt
1 cup shortening
1/4 cup butter, cold, small chunks
1 egg
1 tablespoon cider vinegar
5 tablespoons cold water
In large bowl combine the flour and salt, add shortening and butter. With a pastry blender mix together until the mixture resembles coarse crumbs, do not over mix. In a small bowl combine egg, cider vinegar and water, add to the flour mixture and combine until the dough just comes together in a ball. Wrap in plastic wrap and refrigerate for about 30 minutes to 1 hour to rest the dough. Make another batch of pie dough and repeat above. You will have two balls of dough when you are done.

Apple Filling:
8 golden Delicious apples, peeled and sliced thin
2 tart apples, peeled and sliced thin
2 tablespoons lemon juice
2 tablespoons flour
1 3/4 cups white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

In large bowl combine apples, lemon juice, flour, sugar, cinnamon and butter. Set aside.

Preheat oven to 350 degrees. You will need a 10×15-inch baking pan. On a floured surface roll out one piece of the dough to fit in the bottom of the 10×15-inch baking pan. Place apple mixture over the dough spreading out evenly. Take the remaining dough and roll out slightly larger to place over the top of the apples. Since the dough is so large to work with I use my large pasta rolling pin to do this. Roll the top dough under the bottom dough and cut some small slits in the top to vent the pie as it cooks. Bake in oven for 1 hour or until golden brown and you see the apple mixture bubbling up a little from the slits. Remove from the oven and cool on wire rack.

Icing:
2 cups confectioners sugar
3-4 tablespoons milk
Combine the confectioners sugar and milk in a small bowl and with a whisk combine until smooth and slightly thick. Drizzle over the pie.