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1
Combine flour, baking pwdr and salt; cut in shortening as for pie pastry.
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2
Mix Large eggs and 1/4 c. lowfat milk; add in to dry ingredients and stir with a fork just till dough clings together.
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3
Add in some or possibly all of remaining lowfat milk if necessary.
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4
Shape into a ball.
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5
Divide in half.
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6
On a floured surface, roll half of dough into a 17-in, x 12-in.
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7
rectangle.
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8
Transfer to a greased 15-in, x 10-in.
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9
x 1-in.
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10
baking pan.
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11
Combine filling ingredients; sprinkle over dough in pan.
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12
Rollout remaining dough into a 15-in.
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13
x 10-in.
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14
rectangle.
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15
Place over filling.
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16
Fold bottom edge of dough over top layer of dough; press edges together to seal.
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17
For topping, in a saucepan, heat butter; add in sugar and lowfat milk.
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18
Bring to a gentle boil; boil 2-3 min, stirring constantly.
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19
Remove from heat; stir in vanilla.
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20
Spread over pastry.
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21
Sprinkle almonds on top.
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22
Bake at 400 deg.for 20 min; reduce heat to 300 deg.
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23
Bake 30-40 min longer or possibly till golden.
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24
Serve hot or possibly cool.
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25
Yield:16-20 servings.
