February 08, 2006
4 lbs Granny Smith apples, peeled and shredded*
2 cups flour
1/2 cup sugar
3/4 cup butter, chopped
2 egg yolks, at room temperature
3 tablespoons sour cream
3 tablespoons quick cooking tapioca
2 tablespoons lemon juice
zest of 1 lemon
Preheat oven to 350. In a large bowl combine the flour and sugar. In smaller bowl, cream together egg yolks, butter, and sour cream. Add to the flour mixture and stir to combine. Add lemon zest and stir again. The flour mixture should come together in a course texture, almost like cornmeal. Add a little (1 1/2 - 2 tablespoons) of water and mix until the dough comes together. It will be thick and dense. Divide in half and set aside. Quickly toss the apples with the tapioca and lemon juice. Spray the bottom and sides of a 8 inch square pan with nonstick baking spray**. Firmly press 1/2 of the dough into the bottom of the pan. Pour the apple mixture on top of the dough. Crumble the remaining dough over top. Bake 1 hour or until golden brown and bubbling around the edges. Serve warm.
*this is easily done in the food processor
**the kind with flour works best
This is a really wholesome feeling dessert, not too sweet and full of apples. It's actually half way between a crumble and a pie, it has a bottom layer of pastry but instead of the traditonal double crust, it has a crumb topping. This makes it much quicker and easier to make, no rolling out, no piecing together broken dough. The dough is almost a dense cookie dough and is really easy to work with. I think it would work with other types of apple but I think a tart apple would be best, it contrasts nicely with the slightly sweet topping. Yum!