German Apple Torte (Krummeltorte) - cooking recipe

Ingredients

FILLING
2 lbs cooking apples
3/4 cup granulated sugar
PASTRY
1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1 egg
1 teaspoon vanilla
GARNISH
whipped cream

Preparation

TO MAKE THE FILLING: Peel, core and quarter apples; cut each quarter crosswise into 5 or 6 pieces.
Place in empty saucepan; stir in 1/2 cup of the sugar.
Cover and simmer for 7 minutes or until apples are partially cooked.
Place in sieve to drain.
TO MAKE THE PASTRY: In bowl, combine flour, sugar, baking powder and salt.
Cut in butter until mixture resembles fine crumbs.
Lightly beat together egg and vanilla.
Stir into flour mixture and mix well until ball of soft dough forms.
(If dough seems too stiff, add a few drops of water.) Rolls out half the pastry to about 1/8 inch thickness and cut to fit bottom of lightly greased 8-inch springform pan.
Place drained apples on top of pastry, leaving 1/2 inch space between apples and inside edge of pan.
Crumble remaining pastry dough into currant-sized crumbs.
Drop half the crumbs into the space between apples and edge of pan.
Flatten top surface of apples and sprinkle with remaining pastry crumbs.
Sprinkle torte with remaining sugar.
Bake in 425 F.
oven for 25 to 30 minutes or until well browned.
Remove hinged ring and serve torte on pan base.
Serve warm, garnished with whipped cream.
Makes 8 servings.
Canadian Living.