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Apple Torte II (P, TNT)
Source: "Foods of Israel," by Joan Nathan
Yield: 1 9" springform pie

2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
3/4 cup unsalted butter or margarine, cut into small pieces
1 cup sugar, divided use
Grated zest (colored peel) of 1 lemon
6 medium (about 3 pounds) Granny Smith or other flavorful apples, peeled and cored
1/2 teaspoon ground cinnamon

Fifteen minutes before baking, preheat oven to 450°F.

Put flour, baking powder, salt, egg. butter or margarine, 3/4 cup sugar, and zest in food processor fitted with metal blade. Process until soft dough forms. Remove, roll in flour and wrap in plastic wrap, refrigerate 20 minutes.

Meanwhile, coarsely grate the apples in food processor fitted with grating blade or use large holes on hand grater. Toss with remaining 1/4 cup sugar and set aside in colander to drain 30 minutes. Add cinnamon and toss.

Take 2/3 of dough and with floured fingertips, press it lightly into bottom and 2" up the sides of a 9" spring form pan. Spoon apple mixture evenly into dough shell.

Roll out remaining dough on lightly floured surface into 9" circle about 1/8" thick. Place on top of apples, crimping edges of dough together to seal them. Make a few holes in top with tines of fork. Bake on middle rack of preheated oven 15 minutes. Reduce heat to 350°F and bake 30 additional minutes or until golden brown.

Poster's Notes:
The only change I made was to use the slicer disc to "grate" the apples. I thought that finely grating them would yield a flatter, soggy pie.

I also moistened the top crust with water and sprinkled about a tablespoon of sugar on top, which is my usual topping to an apple pie. It is delicious and bakes quicker than the usual recipes I have used.

One last suggestion, for all pies and cookies that I bake, after handling and shaping the crust or cookies, I always chill them for at least an hour before baking them. Somewhere in my mind I remember reading that this allows the recipe to rest and gives you a more flaky, tender crust (cookie).

Posted by Marcia Emanuele

Nutritional Info Per Serving: N/A