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Sift flour and sugar together. Add shortening, eggs and vanilla;
mix into a stiff dough. Let set in refrigerator a couple of hours
or overnight in a covered bowl. Divide into 7 portions.
Grease 9 inch pans and roll out or pat dough out to fit pans.
Bake at 350 deg. until golden brown, about 12 minutes. Invert
layers to cool. They will be crisp when cool.
DRIED APPLE FILLING: Cook six cups dried apples until tender. Mash. Add 2
cups sugar (more or less).
Spread filling between layers. Put in
airtight cake box and let set overnight or longer in refrigerator
before serving. Next day, cake should be moist. Slice thin.
I soak my dried apples in water covered overnight. A cup of sweetened apples
is the amount I use between layers.
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