Apple Strudel by Helen Guymon

2 eggs
1/2 cup oil
1/2 cup warm water
2 1/2 cups flour
3 quarts grated apples
1 cube butter
3/4 cups sugar
3/4 cups brown sugar
1 Tbs cinnamon

Beat eggs, stir in oil and water, mix in flour with a fork, form into a ball. Pound dough 100 times (may use a dough hook). Let dough rest for 1 hour while peeling and grating apples. Mix sugars and cinnamon in a plastic bag or a bowl. Roll dough flat on a floured cloth and stretch to 54" and cut at 45. Put apples on 3/4 of dough and butter on 1/4 dough over apples. Sprinkle sugar mixture over apples only. Fold in 1 1/2 edge of dough over apples to seal in juices (42"). Grab end of cloth and roll up strudel from apple side. Cut into 3 of 14" sections or 6 of 7" sections, or form into "S" shape. (May be frozen before cooking.) Spray pan generously before cooking. Bake in 350 degrees oven for 1 1/2 to 2 hours.

*Need 4 end pieces for large pans or 10 end pieces or small pans.