Ingredients
5 cups all-purpose flour2 tablespoons sugar2 teaspoons salt2 cups cold butter, cubed1 to 1-1/4 cups ice waterFILLING:2/3 cup sugar2/3 cup all-purpose flour1/2 teaspoon salt6 cups thinly sliced peeled Granny Smith apples (about 6 medium)6 cups thinly sliced peeled Gala or Jonathan apples (about 6 medium)1 cup Red Hots1/4 cup cold butterVanilla ice cream, optional
Preparation
In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 portion is slightly larger than the other. Shape each into a rectangle; cover and refrigerate 1 hour or overnight.
Preheat oven to 375°. For filling, in a large bowl, mix sugar, flour and salt. Add apples and Red Hots; toss to coat.
On a lightly floured surface, roll out larger portion of dough into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan. Add filling; dot with butter.
Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal and flute or press with a fork to seal. Prick top with a fork.
Bake 50-55 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Serve warm. If desired, top with ice cream.
