Apple Cake

This is a Penzey's recipe.  A trip to Penzey's is always a great field trip for me.  Eventually I will most likely have to build an addition on my house to store my spices and herbs.  I am sure my sister would agree.    I remember one time when she came over to help me pack for a move; she couldn't get over that I had enough spices to fill more than one packing box.  We still laugh about that and if anything, my collection has exponentially expanded.

4 C. flour
1 tsp. salt
1/2lb. shortening
2 large egg yolks beaten
30 crushed vanilla wafers
1 C. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
3lbs. apples, peeled, cored and sliced (each apple is sliced into 12 slices)
3 C. powdered sugar
enough water to make a thick glaze

Put beaten egg yolks in a 1 C. measuring cup and fill with water to the 1 C. line.  In a roomy bowl, combine flour and salt.  Cut in shortening.  Add the egg yolk/water mixture and stir until just incorporated.  Set aside.  In a separate bowl, combine sugar, cinnamon and nutmeg and set aside.

Preheat oven to 450 degrees.  Divide the dough in half.  Roll half out to fit on a 16.5 X 12.5 inch  cookie sheet.  Place rolled out dough on cookie sheet.  Sprinkle with half of the vanilla wafer crumbs.  Spread half of the apple slcies on top of the crumbs.  Sprinkle the rest of the vanilla wafer crumbs on top of the first layer of apple slices.  Sprinkle cinnamon/sugar/nutmeg on top of second layer of apple slices.  Roll out second half of dough large enough to cover bottom layer of dough and apple filling.  Lightly moisten perimeter of bottom layer of dough with water.  Place second lauer of dough on top of bottom layer of dough and apples.  Seal the two layers of dough and crimp.  Make a few small slits in the top crust to let steam escape.  Bake at 450 degrees for 20 minutes.  The apples will still be slightly firm.  Combine the powdered sugar and water to make a glaze.  Pour the glaze over the cake while the cake is still warm.