Ingredients
- 3/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 3/4 teaspoon ground cinnamon, plus much more for sprinkling
- Freshly ground nutmeg, to taste
- 7 medium apples, peeled, cored and thinly sliced
- 1 lemon, zested and juiced
- 3 tablespoons butter, diced
- Egg wash, for brushing
- Sugar, for sprinkling
- Paula's Perfect Cake Crust, recipe follows
- Paula's Perfect Cake Crust:
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon fine salt
- 3 tablespoons granulated white-colored sugar
- 1/4 cup vegetable shortening, cold
- 12 tablespoons butter, cold and cubed
- 1/4 cup to at least oneOr2 cup cold water
Directions
Preheat oven to 375 levels F.
Mix together the brown sugar, flour, cinnamon. and nutmeg in a tiny bowl. In another bowl, sprinkle apples using the juice and zest of just one lemon and toss. Stir within the sugar mixture to evenly coat the apples .
Put aside. Unveil chilled dough into 2 circles and employ 1 round to line a 9-inch cake pan. Chill another round.
Mound the apple and sugar mixture in to the cake pan lined with dough. Us dot using the cubed butter .
Utilizing a pastry cutter, cut a level quantity of strips in the remaining folded out dough. Transfer almost every other strip towards the cake top and weave within the lattice by folding almost every other strip back onto itself and lounging another strip perpendicularly. Fold the strips back across and repeat until completed.
Brush the top cake with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges.
Bake the cake before the crust is golden brown and also the filling is bubbly, 50 to an hour. Let rest twenty minutes before slicing.
Paula's Perfect Cake Crust :
Inside a large mixing bowl, sift together the flour, salt and sugar. Add some shortening and break up together with your hands while you begin to coat everything track of the flour. Add some cold butter cubes and arrange it in to the flour together with your hands or perhaps a pastry cutter. Arrange it rapidly, therefore the butter does not get too soft, before the mixture is crumbly, like very coarse cornmeal. Add some cold water, just a little at any given time, before the mixture all comes together developing a dough. Bring the dough into a ball.
As it pertains together cease working it otherwise the dough can get over-labored and hard. Divide the dough in two and flatten it slightly to create a disk shape. Wrap each disk in plastic and chill within the refrigerator for around half an hour. On the floured surface roll each disk out right into a 10 to 11-inch circle to create a 9-inch cake.
Yield: 2 (9-inch) cake crusts
Recipe thanks to Paula Deen, 2008