Thanks to Gina Pizzo for sharing her aunt’s dessert recipe:

Crust:
3 cups flour
1/2 tsp salt
3 Tablespoons sugar
1 tsp baking powder
1 cup soft shortening
2 egg yolks
8 Tablespoons water
Filling:
14 – 16 medium apples
2 Tablespoons flour
1 1/2 to 2 cups sugar
3 – 4 Tablespoons cinnamon
2 Tablespoons butter
Mix crust ingredients.  Divide in half.  Roll one half out on floured surface.  Prepare 15” x 10” jelly roll pan.  Place bottom crust on jelly roll pan.
Peel and slice apples.  Place in large bowl and add flour, sugar and cinnamon.  Mix well.  Place apple mixture on bottom crust.  Cut up 2 Tablespoons of butter and dab on top of apples.
Roll out top crust and place over apples.  Bake for 1 hour at 350 degrees.  Place cookie sheet on bottom oven rack to catch juices.  Cool slightly before frosting.
Brown Butter frosting:
1/2 cup butter (do NOT use margarine)
3 1/4 cups powdered sugar
1 tsp vanilla
3 – 4 tablespoons milk
In 2 quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown.  (It will start to smell nutty).  Gradually beat in powdered sugar with spoon.  Stir in 1 teaspoon vanilla and milk until desired spreading consistency.  (Should be easily spreadable).  Generously spread frosting over top crust.
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