This recipe was given to me by my son’s girlfriend who said it had been passed down from her Great Grandmother Olga. I have revised it to use a food processor rather than a lot of elbow grease, but the ingredients and everything else are just as Olga had written.
Liberally butter a 9” x 13” baking pan, an extra large deep dish pie dish, or two round 8” cake pans.
Preheat oven to 425º F.
*Beat together in a measuring cup, the egg, ½ tsp. vanilla and just enough milk to make ½ cup.
In the bowl of a food processor, add flour, baking powder, salt and sugar. Pulse a few times to incorporate. Then add 4 Tbsp. cold, cubed butter.
Pulse the food processor to cut in the butter into the dry ingredients like you would do for pastry. When you can drag a fork through without picking up any large lumps - then you are good to go.
Pour wet ingredients into the dry, use the continuous speed to mix everything together which should only take 15 seconds or less.
Turn out the dough into the middle of the buttered baking pan. Flour your hands and gently press the dough evenly to the edges.
**Peel and slice apples – the exact number of apples will depend on variety and size. But enough to evenly cover the dough.
Evenly layer apples, matching the curve to cover the entire pan.
Melt 3 Tbsp. butter and add 1 cup sugar and 2 tsp. cinnamon. Stir with fork to thoroughly mix. Sprinkle over the apples and bake 25 – 25 minutes.
NOTE: For very juicy fruits like plums and peaches, I usually need to cook 5-10 minutes longer.
Fruits I have used for this cake: apple (Jonathon, Gala, Granny Smith), plums, peaches, pears, blueberries, mango, this is a versatile recipe. Except for berries and plums, I peel, slice and arrange the fruits slightly overlapping each other and allowing no gaps from row to row.