Ingredients
- 6 tablespoons (3/4 stick) unsalted butter
- 2 1/2 pounds firm, tart apples (preferably periodic local specials like Macouns, Northern Spy, or Granny Cruz) peeled, cored, and sliced into 1/4-inch wedges
- 1/2 cup sugar plus 1 tablespoon for sprinkling
- 1/4 cup raisins
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoons ground cloves
- two tablespoons freshly squeezed fresh lemon juice
- two tablespoons corn starch
- Fundamental Cake Dough, recipe follows
- 1 egg beaten with two tablespoons water to create an egg wash
- Fundamental Cake Dough:
- 2 1/2 cups all-purpose flour
- Fine ocean salt
- 1/4 teaspoon baking powder
- 1/2 pound (2 sticks) cold unsalted butter, reduce cubes, plus much more for greasing
- About 1/3 cup ice-cold water
Directions
Melt 3 tablespoons the butter inside a large, heavy-bottomed saute pan over medium heat. Add some apple wedges and saute until slightly softened but holding their shape, three or four minutes. Add some 1/2 cup of sugar and stir to mix. Add some raisins, cinnamon. and cloves and stir.
Inside a bowl, combine the fresh lemon juice and corn starch. Stir the mix in to the apple mixture and take away the pan in the heat. Let awesome completely.
Preheat the oven to 375 levels F.
Fill an unbaked bottom crust with apple filling and us dot the very best crust using the remaining 3 tablespoons butter. Top having a folded-out top crust. Cut 1/2-inch vents inside a round-the-clock pattern in to the top crust to permit steam to flee. Brush the very best gently with egg wash and sprinkle using the remaining 1 tablespoon sugar .
Place the cake on the cookie sheet or any other low-sided baking tray to trap any splilling. Put on the center rack from the oven and bake for 25 minutes, checking from time to time to make sure that the very best is browning evenly. Rotate the cake 180 levels to maneuver the leading edge to the rear of the oven, and bake before the top is uniformly golden brown, 15-20 minutes more.
Take away the cake in the oven and let awesome for 25 minutes before slicing and serving.
Fundamental Cake Dough:
Place the flour and baking powder within the bowl of the mixer and pulse to mix. Add some cold butter cubes and pulse a couple of occasions before the mixture starts to become mealy and also the butter forms plainly visible pea-size nuggets
Dissolve 1/2 teaspoon salt within the water. Using the motor running, pour within the water and let mix, just before the dough pulls together. Don't over-mix the dough. Whether it seems dry and isn't holding together, give a couple of additional tablespoons water.
Make up the dough right into a ball, flatten, and wrap in plastic wrap. and refrigerate until available.
Gently flour a pastry board along with a moving pin and unwrap the dough. Divide the dough into 2 equal pieces and the 2nd piece refrigerated. Tamp lower the dough using the moving pin and lightly start to roll it right into a circular cake shape by moving evenly in a single-eighth turns to help keep the moving even. Once the dough is folded to a level thickness of approximately 1/8-inch and it is about one foot across, it is able to be used in a ten-inch cake dish.
Gently butter the dish, lift the dough using the moving pin by partly moving the dough on the pin, center the dough within the dish, and unroll. Pierce the dough in a number of places using the tines of the fork.
Roll the 2nd 1 / 2 of the dough right into a circle slightly bigger compared to cake dish. Fill the underside crust together with your selected filling. Cover the filling using the top 1 / 2 of the dough. Using both of your hands, crimp the perimeters from the 2 crusts together to close. Having a sharp knife, make several crosshatch slits within the top crust. Brush using the egg wash and bake inside a preheated 375 degree Foven for 35 to 40 minutes. Remove in the oven and awesome for 25 minutes.
Recipe thanks to Michael Lomonaco,