Ingredients
Units
Scale
For the Crust:
- 2 cups AP flour
- 1/2 cup plain sugar
- 1 tablespoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1-2 tablespoons of cold water
For the filling:
- 5 - 6 honey crisp apples, peeled, cored, and cut into small pieces
- 1/2 cup plain sugar
- 2 tablespoons lemon juice
- 1 tablespoon vanilla
- 1/2 cup raisins
- 1/2 teaspoon cinnamon
Instructions
- In a large bowl, toss together apples, raisins, lemon juice, vanilla, and cinnamon. Let the mix steep in the refrigerator while you prepare your dough.
- In a separate bowl, sift flour, sugar, baking powder, and salt. Add the softened butter and use a pastry blender to combine until the mixture is crumbly. Add the egg and mix with your hands until a dough begins to form. If the dough feels try and is not completely staying together, add 1 tablespoon COLD water until the dough is fully formed and firm.
- Wrap in cling film and refrigerate for 1 hour.
- Preheat oven to 350 degrees F. and butter a 9-inch spring form pan. Set aside.
- On a well-floured surface, divide the dough into thirds. Roll out 1/3 of the dough to ¼-inch thickness, and line the bottom of the pan. Next, roll out another 1/3 of the dough and line the sides of the pan, pressing along the bottom rim to seal.
- Drain the the apple filling and fill the pastry-lined pan. Roll out the final 1/3 of the remaining dough and use a pastry cutter or knife to make long strips for your lattice topping. Crisscross the strips on top of the filling. Bake until golden brown for about 1 hour.
Notes
Prep Time does NOT include Inactive Prep Time.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 8 pieces of cake
