Preparation:
Net Filling: 4 md apples Juice of 1/2 lemon
pinch white pepper Pinch cloves Pinch
cardamon Pinch nutmeg Pinch ginger 1 ts
vanilla extract 1/4 C sugar -- or honey 1/4 C brown sugar 1 ts
cornstarch -- (if using honey : instead of sugar) :
Glaze: 2 tb apricot jam 1 ts water Dough: Process quartered apple
in food processor for about 20 sec; transfer to a separate bowl.
Add 2 C. flour, cinnamion, sugar or honey, yeast and salt if desired to
food processor; process 5 seconds. Add processed apple; process for
additional 5 seconds. With processor running, gradually add 1/3 C. hot
water through feeder tube. Stop machine and let dough rest about 20
seconds. Continue processing and adding water gradually through feeder
tube until dough forms a soft ball and sides of bowl are clean. Pulse 2
or 3 more times. Sprinkle raisins and 1 T flour onto clean
surface. Turn dough onto surface and knead for about 1 minute to
incorporate raisins. Add flour if dough is very sticky. Lightly
flour inside of plastic bag. Plac dough in bag, seal and let rest for 15
to 20 minutes in a warm, dark place. Roll dough into a circle 12 to
14 inches in diameter. Lay in oiled (ack! use spray or parchment paper!)
skillet or a baking dish. Cover with a kitchen towel and set aside in a
warm place while you prepare filling. Preheat oven to 400 degrees.
Filling: Core and slice apples paper thin. Sprinkle lemon juice over
apple slices. Add remaining filling ingredients and mix well.
Spoon filling into dough. Bake for 20 minutes, then rotate pan 180
degrees. Reduce oven temperature to 375 degrees, and bake for an
additional 20 minutes, or until apples are browned. Cool in pan for 5
minutes. Remove from pan and cool thoroughly on wire rack. Glaze: In
a small saucepan, melt jam or preserves. Add water, and bring to a boil,
stirring vigorously. Brush glaze over apples and serve. Serves 8 to 10.
Prepare it a day in advance to give flavors a chance to meld |
