Apple Cake {Jabłecznik}
Warm and tangy apple filling surrounded by a soft and flaky lemony crust. How do you say no to this? You don't.
My dad (a child of 6) said that his mom would make two bakery size pans of this delight around the holidays and one would be gone before it could cool. Second one would have to be put away, so they have some for actual holiday to enjoy. More than once she'd find the second pan half-eaten and I don't blame them!
Crust:
2 1/2 cups of flour
1 whole egg
1 yolk (reserve the egg white)
1 cup of powdered sugar
14 tbs of butter (2 sticks minus 2 tbs)
1 tsp of baking powder
Zest of 1/2 lemon
To prepare the crust:
1. Whip the egg + egg yolk with sugar. Add flour, baking powder and lemon zest. Cold butter cut into smaller cubes and also add to the mixture. Mix and kneed until just combined with a help of a utensil. If you see lumps of butter in it, leave it. Butter will make the crust flaky.
2. Wrap in plastic wrap and refrigerate for at least 1 hour.
Filling:
10 (about 1 lb) tart apples (I like Granny Smith)
1/4 cup of sugar
Zest and juice of 1/2 lemon
1/4 tsp of cinnamon
To make the filling:
1. Peel and core the apples. Shred on the largest grater, and add to a deep flying pan. Add sugar, zest and lemon juice and cook until all juice evaporates (about 30 min). Set aside to cool.
2. When ready to bake, preheat the oven to 400F.
3. Grease the bottom and sides of a 9x9in baking dish with butter.
4. Cut the dough in half … and (I hate rolling cold dough out) here is a trick…take the greater and grate the dough straight into the baking dish. Distribute evenly on the bottom and all the way up the sides. Scoop the cool filling onto the bottom of the curst and do the same with the remaining half of the dough onto the top of the filling. Pat down gently.
5. Whisk the egg white with a tsp of water with a fork, and brush onto the top of the crust.
6. Bake for 45-50 min or until crust is golden brown.
Enjoy before it's all gone! This may just replace your favorite apple pie next dinner party :)
