Apfelkuchen

Apfelkuchen Recipe

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Lisa Mersereau

By
@Lmersereau

I grew up in the tiny town of Lyman Washington located right next to the Skagit River. (population 256) My little German grandmother used to make this every fall when the apples were ripe. She swore by the Yellow Transparents or the Kings from our apple trees, but any tart apple works quite well. Granny Smith are available just about everywhere. She never measured anything, but after 40 years of being able to cook this with her, I came up with measurements. Don't forget to add the pinch of love

Rating:

★★★★★ 1 vote

Comments:
Serves:
14-18
Prep:
25 Min
Cook:
40 Min
Method:
Bake

Ingredients

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  • PASTRY

  • 3 c
    flour
  • 1/2 tsp
    salt
  • 4 tsp
    baking powder
  • 1 1/2 c
    butter
  • 1 c
    scan't cup milk. (remove about 1 tablespoon)
  • 1/2 c
    sugar
  • 1 tsp
    vanilla
  • FILLING/TOPPING

  • 8
    medium sized firm tart apples pealed and sliced and cored
  • 1/3 c
    flour
  • 4 Tbsp
    butter, melted
  • 1 1/4 c
    sugar
  • 2 Tbsp
    cinnamon
  • 1
    juice of one lemon

How to Make Apfelkuchen

Step-by-Step

  1. For Pastry: Sift dry ingredients. Cut in butter until the size of small peas. Add milk and vanilla.
  2. Knead on lightly floured surface 3-4 minutes. Roll with rolling pin into a greased 11X17 jelly roll pan. Flute the edges of dough.
  3. For Filling/Topping:
    Add lemon juice to sliced apples. Pour melted butter over apples and mix. Combine flour, sugar and cinnamon and mix with apples. Spread apple mixture over pastry.
  4. Bake at 425 degree oven for 10 minutes. Lower heat to 350 degrees and bake an additional 25-30 minutes.

Printable Recipe Card

About Apfelkuchen

Main Ingredient: Fruit
Regional Style: German




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