This was the very first product of my foray into the wonderful world of home cooking. Juicy, “cinnamonish” and crunchy the same time. It is also easy to prepare and quick to disappear ;). The original recipe may be found here. Enjoy!
350 g flour
200 g butter
100 g sugar
2 tbsp sour cream (18% fat)
1.5 kg of apples (sour variety, granny smith is best but golden delicious will suffice)
1 tbsp of cinnamon powder
Mix flour and sugar, add butter in little pieces, the egg and cream. Mix by hand till (this should be done as quickly as possible!). Divide the dough into two parts. Put one part into the freezer, roll the other into a layer (approximately 3 mm thick) and place it into the bottom of a baking form (Ø26 cm). Bake for 15 min in a pre-heated oven (200 Celsius).
During this time you can prepare the apples. Skin them and cut into small pieces. Then place them into a pot, add ½ cup of water, cinnamon and some sugar if you want. Cover the pot and simmer on medium heat until the apples soften (remember to stir occasionally).
Pour the apple mixture into the baking form (where the pre-baked part of the dough is). Remove the other half of the dough from the freezer and roll out (approximately 3 mm thick). One can then cut into little squares or break into pieces by hand. Spread these pieces over the apple layer, sprinkle with some cinnamon and bake for an additional 30 minutes (200 Celsius).
I prefer to eat it piping hot with lots of whipped cream but it tastes just as good served cool.