Preparation:
Filling:
4 medium apples
Juice of 1/2 lemon
Pinch white pepper
Pinch cloves
Pinch cardamon
Pinch nutmeg
Pinch ginger 1 t. vanilla extract
1/4 C. sugar -- or honey
1/4 C. brown sugar 1 t. cornstarch -- (2 t
if using honey instead of sugar)
Glaze:
2 T. apricot jam 1 t. 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 |
