Apple Dandy

Neva Jones

2 cups flour

½ teaspoon baking powder

1 ½ cups plus

1 Tablespoon sugar (divided)

½ teaspoon salt

¾ cup shortening

6 Tablespoons milk

6 cups sliced firm apples, peeled

1 teaspoon cinnamon (divided)

½ cup oleo

1 ¾ cup boiling water

Stir together flour, baking powder, 1 Tablespoon sugar and salt, cut in shortening until crumbly.  Stir in milk.

Blend well.  Divide dough in half.  Roll each piece into a 10 x 14 rectangle. 

Place one piece in the bottom of a 9 x 13 baking pan (reserve the other piece)  In large bowl, combine apples, ½ cup sugar and ½ teaspoon cinnamon. 

Pour into pastry crust.  Place second pastry on top of apples.  When you’ve evenly covered the apples, cut the unbaked “dandy” into 12 pieces, cutting  through all layers. 

In large bowl, combine the remaining 1 cup sugar, ½ teaspoon cinnamon, oleo and water.  Stir until oleo is melted and sugar is dissolved. 

Pour over dough and apples.  Bake 400 degree oven until apples are tender and top is lightly browned, about 30-40 minutes.