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Apfelpite
(Up-fel-pit-teh)
- Apple Slice
by Rose Vetter, 13 Jan 2007
A popular cake in every
Donauschwaben household was Apfelpite,
made when apples were in season. This
is the recipe I inherited from my
mother. It's delicious fresh out of the
oven, but it also freezes well. |
Cake:
-
3 cups
of flour
-
1 cup
butter (or lard)
-
¾ cup
sugar
-
Grated
rind of 1 lemon (or 1
teaspoon vanilla)
-
2
teaspoons baking powder
-
Dash of
salt
-
1 whole
egg and 1 egg yolk slightly
whisked
(save the egg white for top
of cake)
-
2-3
tablespoons sour cream
Blend butter into
dry ingredients, the same as for pie pastry. Then
add the slightly beaten eggs and sour cream. Mix
together quickly and knead to form a smooth dough.
Cut into two equal parts and chill for a while. On
a floured surface, roll out both halves to about ¼ inch
thickness and place the first layer into a pan measuring
about 11"x15." Spread filling (see below) over the
base; then cover with the second pastry layer.
Pierce all over with a fork; brush with the whisked egg
white. Bake at 350° about 45 minutes.
Filling:
Mix together:
-
About 3
lbs. tart apples, peeled,
cored, and
thinly sliced or coarsely
grated
-
3
tablespoons bread crumbs
-
1
teaspoon cinnamon
-
¾ cup
sugar (or less if apples are
sweet)
-
A
handful of raisins
(optional)
Note:
If you want a fancier look for your cake, cut the
top pastry layer into strips with a pastry wheel (we
called it "Radl") and arrange it in a lattice
pattern over the apple filling.
Guten Appetit!
[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr,
13 Jan 2007]
