Yield: 6 servings
|\N \N||Dwigans Fwds07A|
|1 teaspoon||Baking Powder|
|½ cup||Butter Or Margarine|
|\N \N||Grated Rind Of 1 Lemon|
|1 large||Egg -- slighty beaten|
|6 \N||Or 7 Apples, Med-Size Tart Cooking or 2 Lbs.|
Preheat oven to 350 F and grease a 8 inch flan pan or a small round springform pan.
Mix flour, salt and baking powder. With your hands, combine the butter or margarine with the flour until the mixture is crumbly. Add the sugar and lemon rind. Blend the ingredients well and set them aside. Peel the apples and grate them on the large holes of a grater, apples are easily handled if they are left whole after peeling. Mix them with the sugar and let them drain for a quarter hour in a colander. Mix in the egg with the crust and knead them well. The mixture will still be crumbly. With a fork, press ¾ of the dough evenly over the bottom and sides of the pan. Add the cinnamon to the apples in the colander. Spread the apples over the dough in the pan.
With the remaining dough design a large apple on top of the fruit.
bake for 30 minutes, until the apples are tender. The recipe may be doubled for a larger cake. Best served cold.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman From: Dan Klepach Date: 06-19-95 (159) Fido: Cooking