German Apple Pie

(by Anna-Rosina Bunk)


(First rule: Keep changing the ingredients to make it exciting.)

For the pastry:

12 oz. all-purpose flour

1 oz. sugar

1/2 t. salt

8 oz. (2 sticks) unsalted butter

2 large or 4 medium eggs

1 t. baking soda

For the filling:

3 1/4 lb. red apples

2 T. lemon juice

6 oz. sugar

1 t. cinnamon

2 oz. unsalted butter

Preheat oven to 400 F.

Grease an 8- or 9-inch round cake pan.

In a medium bowl, mix flour, sugar, and salt.

Cut the butter into the mixture with a pastry cutter or two knives.

Mix in the eggs and baking soda.

Divide the pastry in half, cover with plastic wrap, and refrigerate four 1 hour.

Peel and core the apples, and cut each in half.

Cut each half into 6 wedges.

Mix with lemon juice, sugar, and cinnamon.

Melt the butter over medium-low heat, and add the apples, cooking for no longer than 4 minutes.

Remove pastry from the refrigerator, and roll each piece out to about 11 inches.

Press one half of pastry into the greased pan.

Fill with apple mixture.

Place second half of pastry on top, tucking in and crimping edges.

(Alternatively, cut the top pastry into strips and form a lattice design.)

Bake for 40 - 55 minutes.

(Last rule: Eat all at once.)


(Read The Perfect Shape, the story that accompanies this recipe.)


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