Ingredients
Units
Scale
For the crust:
- 2 cups Bob’s Red Mill All-Purpose Organic Flour
- 1 tsp. baking powder
- Pinch of salt
- 2 tablespoon of sugar
- 2 eggs
- 6 oz. cold unsalted butter - cubed
For the filling:
- Zest of 1/2 fresh lemon
- 4 apples - peeled, cored and cubed
- 2 tsp. Bob’s Redmill granulated sugar
- Cinnamon for sprinkling
- Fresh whipped cream - for serving
- 10-inch springform pan
Instructions
- Sift the flour, baking powder and pinch of salt in a large bowl.
- Add the butter and lemon zest and using a pastry cutter process into a grain like mixture; add the sugar, one whole egg and the yolk of the second egg to the flour mixture, setting aside the egg white.
- Work the mixture to form soft dough.
- Form the dough into a disc and wrap in plastic wrap. Chill for at least one hour.
- Divide the dough into two pieces; one twice the size of the other.
- Combine 2 tsps. of sugar and a dash of cinnamon in a small bowl and toss with the cubed apples.
- Preheat Oven 350 degrees F.
- Place a baking sheet in the oven and butter a 10 inch springform pan.
- Flour a clean surface and roll out the larger piece of dough large enough to fit the bottom of the pan and fit up the sides of the pan. Gently press the dough into the pan and just clear of the top.
- Fill the pan with the prepared apples.
- Roll out the second piece of dough to the exact size of the pan. Place the dough on top of the apples and fold the sides of the dough inward. Gently press the edges together to seal the dough.
- Gently prick the top of the dough, brush the dough with the egg white and sprinkle the top with sugar.
- Place the prepared dough onto the hot baking sheet and bake for 20 minutes, then reduce the heat to 325 degrees F. for another 30 – 35 minutes or until a nice golden color has been reached.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Serving Size: 1
