Ingredients
2 cups flour (250 g)
1 cup sugar (200 g)
1/2 tsp salt
Zest of 1 lemon
3/4 teaspoon baking powder
9 tablespoons butter (125 g)
1 egg
2 egg yolk
1 tsp vanilla
3 pounds apples, peeled, cored, & sliced
1/4 tsp salt
Juice of half or whole lemon
Sugar to your likeness - I used 1/3 cup - sour apples 😶
1/2 - 1 teaspoon cinnamon
2 tablespoons butter
Confectioner's sugar
Instructions
Preheat oven to 350 F (180 C)
Combine the flour, sugar, lemon zest and baking powder
Cut in the butter (with a pastry blender, two knives, or rub into the flour with fingers) until it resembles coarse meal
Work in egg and egg yolk with the vanilla, the dough will be crumbly, cover and refrigerate for 30 minutes
Reserve 1/3 of the crust, pat the remaining 2/3 into a 9-inch springform pan, covering the bottom and the sides
Mix sugar. salt, lemon juice and cinnamon in a large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with a fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to a colander set in the bowl; to cool and drain. Collect the juices place into a saucepan and reduce until syrup. Reintroduce the juices back into the apples, let cool. Pile apples into the bottom crust dot with the 2 tablespoons butter.
Crumble the remaining 1/3 crust and sprinkle over the apples
Bake for about 60 minutes, until crust is lightly brown and the apples are tender, if it seems to be getting brown before the apples are tender, loosely tent with aluminum foil.
Let cool. Dust with confectioner's sugar
Notes
I soaked my raisins in Crown Royal thanks to Ian Wilson
You can added ground almonds on top of the apples.
Added fresh or dried cranberries
Add your choice of dried fruit
Alternate the lemon for orange
Preheat oven to 350 F (180 C)
Combine the flour, sugar, lemon zest and baking powder
Cut in the butter (with a pastry blender, two knives, or rub into the flour with fingers) until it resembles coarse meal
Work in egg and egg yolk with the vanilla, the dough will be crumbly, cover and refrigerate for 30 minutes
Reserve 1/3 of the crust, pat the remaining 2/3 into a 9-inch springform pan, covering the bottom and the sides
Mix sugar. salt, lemon juice and cinnamon in a large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with a fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to a colander set in the bowl; to cool and drain. Collect the juices place into a saucepan and reduce until syrup. Reintroduce the juices back into the apples, let cool. Pile apples into the bottom crust dot with the 2 tablespoons butter.
Crumble the remaining 1/3 crust and sprinkle over the apples
Bake for about 60 minutes, until crust is lightly brown and the apples are tender, if it seems to be getting brown before the apples are tender, loosely tent with aluminum foil.
Let cool. Dust with confectioner's sugar
Notes
I soaked my raisins in Crown Royal thanks to Ian Wilson
You can added ground almonds on top of the apples.
Added fresh or dried cranberries
Add your choice of dried fruit
Alternate the lemon for orange
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