Ingredients:
cooking spray
granulated sugar
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, cold and cut into pieces
2 large eggs, divided
1/2 cup milk, divided
1 teaspoon pure vanilla extract
3/4 lb granny smith apples, peeled, cored, and cut into 1 inch chunks
2 -3 tablespoons white sugar
1/4 teaspoon ground cinnamon
Directions:
Preheat oven to 350 degrees and place rack in center of oven.
Prepare a 9 inch glass pie plate with cooking spray.
In a small bowl whisk together one egg and 1 tablespoon from the 1/2 cup milk. Set this aside as it will be used as a glaze for the top of the cake.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. You should have a coarse crumbly texture.
In a separate small bowl whisk together the remaining egg, remaining milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together. Do not overmix the dough as it will make the final product tough and dry.
Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half. Pat one half of the dough onto the bottom and up the sides of the pie plate.
In a separate bowl toss together the cut apples, sugar and cinnamon. Spread the apples evenly over the bottom of the dough in the pie plate.
Roll the remaining dough into a 9 inch circle, on a lightly floured surface, and gently place the dough over the apples. With your fingers seal the edges of the top and bottom crusts.
Brush the top of the dough with the egg and milk glaze, and sprinkle with white sugar. Cut a slit in the center of the dough to allow the steam to escape.
Bake in the preheated oven for about 40 – 45 minutes or until the pastry is nicely browned and a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack.
Serve warm with a dollop of frozen vanilla yogurt.
Servings: 8
Time preparation: 30 min.
Time total: 70 min.