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1
Butter a half-sheet pan and preheat oven to 375 degrees F.
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2
For the crust:
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3
Mix flour with salt in a large bowl and then cut in the butter. Set aside.
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4
Blend egg yolks, lemon juice and milk and then add this to the flour/butter mixture. Mix until just combined and divide into two parts. Roll out one part of the dough on a floured piece of waxed paper to the size of the sheet pan. Invert the paper and dough onto the buttered pan. Roll out the second half of the dough and set aside.
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5
For the filling,
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6
Core and slice apples into wedges. Sprinkle sugar, flour, salt and cinnamon over apples and mix.
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7
Spread apple mixture evenly over the bottom crust and dot with the butter.
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8
Place top crust over the top of the apples and crimp the edges of the bottom and top crust together. Cut slits in the top piece of dough to vent steam.
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9
Bake at 375F for 40 minutes until golden brown. When done, remove from the oven and make the glaze.
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10
Meanwhile mix together the powdered sugar, vanilla and enough milk to make a thin glaze. Pour glaze over warm cake.
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11
Let cool for half an hour before slicing into 24 pieces.
