Ingredients:
Dough:
2 sticks unsalted butter, at room temperature1 cup sugar
2 large eggs
1 TBS baking powder
1/2 tsp salt
Juice of 1 lemon
3 1/4 - 3 1/2 cups all-purpose flour
Apples:
10 medium apples
Squirt of fresh lemon juice
1/4 cup sugar
1-1/4 tsp cinnamon
Sugar, preferably decorating (coarse) sugar, for dusting
3 1/4 - 3 1/2 cups all-purpose flour
Apples:
10 medium apples
Squirt of fresh lemon juice
1/4 cup sugar
1-1/4 tsp cinnamon
Sugar, preferably decorating (coarse) sugar, for dusting
Directions:
Dough:
Beat butter and sugar together on medium speed until smooth. Add eggs and beat until the mixture is fluffy, about 3 minutes more. Add baking powder and salt. Add lemon juice. Slowly add 3-1/4 cups of the flour. The dough is meant to be soft, but if you think it looks more like a batter than a dough at this point, add the extra 1/4 cup flour. (The dough usually needs the extra flour.) When properly combined, the dough should almost clean the sides of the bowl. Turn the dough out, gather into a ball and divide in half. Shape each half into a rectangle. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or for up to 3 days.
Apples:
Apples:
Peel and core apples. Cut into slices about 1/4 inch thick. Toss in a bowl with a little lemon juice. Mix in sugar and cinnamon.
Generously butter a 9x12-inch baking pan and place it on a baking sheet lined with parchment. Remove the dough from the fridge. If it is too hard to roll and it cracks, let it sit at room temperature for about 15 minutes. Roll onto a well-floured work surface or roll between sheets of plastic wrap or wax paper. Roll the dough out until it is just a little larger all around than the pan, about 1/4 inch thick. Transfer the dough to the pan. Spread apples evenly into pan.
Roll out the second piece of dough and position it over the apples. Cut the dough so you've got a 1/4 to 1/2 inch overhang and tuck the excess into the sides of the pan. Brush the top of the dough lightly with water and sprinkle with sugar. Cut 6 to 8 evenly spaced slits in the dough. Bake @ 375 degrees for 65 to 80 minutes, or until the dough is a nice golden brown and the juices from the apples are bubbling up through the slits.
Generously butter a 9x12-inch baking pan and place it on a baking sheet lined with parchment. Remove the dough from the fridge. If it is too hard to roll and it cracks, let it sit at room temperature for about 15 minutes. Roll onto a well-floured work surface or roll between sheets of plastic wrap or wax paper. Roll the dough out until it is just a little larger all around than the pan, about 1/4 inch thick. Transfer the dough to the pan. Spread apples evenly into pan.
Roll out the second piece of dough and position it over the apples. Cut the dough so you've got a 1/4 to 1/2 inch overhang and tuck the excess into the sides of the pan. Brush the top of the dough lightly with water and sprinkle with sugar. Cut 6 to 8 evenly spaced slits in the dough. Bake @ 375 degrees for 65 to 80 minutes, or until the dough is a nice golden brown and the juices from the apples are bubbling up through the slits.
