Apple Crisp for 60
From Yankee Magazine's Great New England Recipes
Cakes and Frostings Recipes
"McIntosh apples have a dandy flavor, but Cortlands keep their color best after peeling and are the best choice when you're cooking for a lot if people and the apples may have to stand for a while before cooking."
- 25 pounds Cortland apples, cored
- 2 quarts flour
- 10-2/3 cups sugar
- 10-2/3 sticks butter or margarine
Pare the apples, and slice into 1/4-inch-thick slices. Pack into four 13x9-inch pans. Mix together flour, sugar, and butter or margarine until crumbly. Pack on top of apples. Bake at 350 degrees F for 1 hour. If desired, cinnamon and nutmeg may be added to the flour mixture.
For 8-10 people:
- 4 to 6 apples
- 1 cup flour
- 1-1/3 cups sugar
- 1-1/3 sticks butter or margarine
- 1 teaspoon cinnamon (optional)
For 8-10 people bake in a 12x8-inch pan.
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