Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| ½ cup | Sugar |
| 1 tablespoon | Baking powder |
| 1 dash | Salt |
| ½ cup | Soft butter |
| 1 \N | Egg |
| 5 \N | Tart apples |
| ½ cup | Sugar |
| ½ \N | Lemon; Juice of |
| ¼ cup | Raisins |
| ½ teaspoon | Cinnamon |
CAKE
FILLING
1. Sift flour, sugar, baking powder and salt into a mixing bowl. Add butter and egg. Knead until dough is firm and shapes easily into a ball. Wrap in wax paper; refrigerate 1 hour.
2. Meanwhile, peel apples and cut into small pieces. Add sugar, lemon juice, raisins and cinnamon and let mixture steep until dough is ready.
3. Preheat oven to 350 degrees F.
4. Butter a 9-inch springform pan. Divide the dough into thirds. Roll out ⅓ of dough and line bottom of form. Roll out another ⅓ of dough and line inside of form halfway to top, pressing along bottom rim to seal bottom and sides.
5. Drain fruit mixture and pour into pastry-lined pan. Roll out remaining dough and use a pastry cutter to make long strips. Place strips crisscross on top of filling. Bake until golden brown, 45 to 55 minutes.
Recipe by: The New York Times Large Print Cookbook/J Hewitt Posted to TNT Recipes Digest, Vol 01, Nr 929 by "Bob & Carole Walberg" <walbergr@...> on Jan 11, 1998