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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors

     
 
Apfelpite (Up-fel-pit-teh) - 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.

Cake:

  • 3 cups of flour

  • 1 cup butter (or lard)

  • cup sugar

  • Grated rind of 1 lemon (or 1 teaspoon vanilla)

  • 2 teaspoons baking powder

  • Dash of salt

  • 1 whole egg and 1 egg yolk slightly whisked
    (save the egg white for top of cake)

  • 2-3 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 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.

Filling:

Mix together:

  • About 3 lbs. tart apples, peeled, cored, and
    thinly sliced or coarsely grated

  • 3 tablespoons bread crumbs

  • 1 teaspoon  cinnamon

  • cup sugar (or less if apples are sweet)

  • A handful of raisins (optional)

Note:  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.

Guten Appetit!

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 13 Jan 2007]

 
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