This recipe was given to me by my sister. The recipe is actually from a mennonite collection(Mennonite Girls Can Cook blog). It is a wonderful and quick alternative to an apple strudel. The dough is quite flaky and buttery...
Dough Ingredients:
- 2 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1 cup butter
- 1 teaspoon salt
- 2 egg yolks
- enough buttermilk to make 3/4 cup with the egg yolks in the cup.
- I also add a half packet of vanilla sugar.(My addition to the original recipe)
Directions:
1. Mix together the flour and the soda and the salt.
2. Cut the butter into the flour mixture.
3. Add the yolk and the buttermilk which has been stirred together.
4. Stir together with a fork as well as you can.
5. Turn the dough onto the countertop and form into a ball.
6. Flatten into a disc and put it in the refrigerator for an hour.
7. Peel and slice enough apples to make 8 cups.
8. Toss the apples with 1 1/2 tablespoons minit tapioca (or you can use some cornstarch)
9. Add 3/4 cup sugar. ( At this point I also add some cinnamon (2tsp). vanilla or even some grated peel (lemon or orange... you may omit.)
10.Set aside.
Preheat the oven to 375 F
1. Mix together the flour and the soda and the salt.
2. Cut the butter into the flour mixture.
3. Add the yolk and the buttermilk which has been stirred together.
4. Stir together with a fork as well as you can.
5. Turn the dough onto the countertop and form into a ball.
6. Flatten into a disc and put it in the refrigerator for an hour.
7. Peel and slice enough apples to make 8 cups.
8. Toss the apples with 1 1/2 tablespoons minit tapioca (or you can use some cornstarch)
9. Add 3/4 cup sugar. ( At this point I also add some cinnamon (2tsp). vanilla or even some grated peel (lemon or orange... you may omit.)
10.Set aside.
Preheat the oven to 375 F
1. Divide the dough into two pieces.
2. Line two cookie sheets with parchment paper
3. Roll each piece of dough roughly the size of the cookie sheet.
4. Roll the dough onto a rolling pin and transfer onto the two cookie sheets.
5. Divide the apple mixture between the two pieces of dough.
6. Fold first one long side over and then the other and then fold the ends onto the top last.
7. Take the two egg whites and beat them until soft peaks form.
8. Using a pastry brush, spread the egg white over top the pies. Bake for 35 to 40 minutes or until golden brown.
Glaze Ingredients:
2. Line two cookie sheets with parchment paper
3. Roll each piece of dough roughly the size of the cookie sheet.
4. Roll the dough onto a rolling pin and transfer onto the two cookie sheets.
5. Divide the apple mixture between the two pieces of dough.
6. Fold first one long side over and then the other and then fold the ends onto the top last.
7. Take the two egg whites and beat them until soft peaks form.
8. Using a pastry brush, spread the egg white over top the pies. Bake for 35 to 40 minutes or until golden brown.
Glaze Ingredients:
1 cup icing sugar
2 tablespoons hot water
a drip of vanilla
2 tablespoons hot water
a drip of vanilla
Directions:
1. Stir together until no lumps remain and then drizzle over the pie as soon as it comes out of the oven.
1. Stir together until no lumps remain and then drizzle over the pie as soon as it comes out of the oven.
2. Let cool completely and then slice.
