Oh, how I LOVE apple season... To me, there’s nothing quite like the smell of apples, butter and cinnamon baking together, while leaving a warming scent throughout the home... Yankee Candles are great, but nothing compared to the real deal. It makes the atmosphere feel so uplifting and brings back fond memories of long ago at my Grandma’s home… the aroma is wonderful. This Apple Danish recipe (I created in 1981) is very moist and makes a wonderful addition to any breakfast. There's nothing better then coffee and fresh danishes to start your day!!
?Great for brunch too..
medium apples, chopped, i use granny smith, golden delicious and braebrun apples, (one great thing about braeburn apples is that they hold their shape and don’t release a lot of liquid when baked. a great apple for pies and tarts!)
1In a large bowl, Sift together two times the sugar, salt, flour, cinnamon and fresh grated nutmeg. Set aside.
2For the crust, seems everybody has their own favorite recipe, so I won't bore you with my recipe...you can use your favorite pie crust recipe. Just add 1 egg to the dough.
3Divide dough into two parts. On a floured surface roll half the dough to approximately 1/3" thick. To fit the jellyroll pan, lining both the bottom and up the sides.
Line a jelly roll pan with dough. Chill in the refrigerator while preparing the filling.
If making your own crust instead of purchasing store boughten, you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!
For each of apples, I cut each in half, then I cut in half, then in half again.
Peeling each wedge, and making sure to remove the core.
Cut each wedge into bigger sized chunks, placing in a bigger bowl.
6Combine the sugar mixture with the apples, mixing to evenly coat apples. Chill in refrigerator, so to keep apples COLD.
7Spoon the apple mixture into crust-lined jellyroll pan. Dot with the 2 tbsp. butter.
8Now the fun part... Roll out top crust and gently transfer, making sure to completely cover the apples and sealing the edges.
Make 5 to 7 small slits, allowing steam to escape. Refrigerate while pre-heating the oven.
9Pre-heat oven to 375 °F.
10Bake in the pre-heat oven at 375 F degrees for 1hour, or until apples are tender and the crust is a golden color.
11Remove it from the oven, and cool on a cooling rack. Cool at room temp. for 1 hour.