- 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.
butter (or lard)
rind of 1 lemon (or 1
teaspoons baking powder
egg and 1 egg yolk slightly
(save the egg white for top
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.
lbs. tart apples, peeled,
thinly sliced or coarsely
tablespoons bread crumbs
sugar (or less if apples are
handful of raisins
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.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr,
13 Jan 2007]