apples

• Line a 13x9 pan with aluminum foil or parchment paper. Apply nonstick spray or butter. Preheat oven at 350-degrees.
• Peel and dice the apples; stir in some flour to lightly coat to prevent browning as you prepare the batter.
• In a medium bowl, combine the flour, salt, baking powder, and cream of tartar. Set aside.
• In a large bowl, mix the melted butter and brown sugar. Add the eggs and vanilla. Slowly stir in the dry ingredients. Once that is just combined (it will be very thick), add the diced apples.
• Dollop the batter into the prepared pan and spread it out evenly. In another small bowl, combine the white sugar and cinnamon. Use a spoon to cover the top of the batter with the cinnamon-sugar.
• Bake for 28 to 32 minutes, until the top is set and the middle passes the toothpick test. Let cool at room temperature and then chill in the fridge. Use the parchment or foil to lift the bars out for easy cutting on a board. Store bars in a sealed container in the fridge.
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• Combine crust ingredients. Work in butter until it is just pea-sized, and use only as much water as needed to make the dough cohesive. Wrap well in plastic wrap and refrigerate for a few hours or a few days.
• Roll out dough to equal thickness and place in pie dish. Cover with plastic wrap and freeze while preparing the filling, or freeze for several days.
• Preheat oven at 375-degrees. Peel and core apples and slice to 1/8s or smaller. Toss them in a light dusting of flour to prevent sticking. Place apples in pie crust on a cookie sheet.
• In a small bowl, whisk together the vanilla extract, lemon juice, flour, and maple sugar; it'll form a thick maple paste. Set aside.
• In another small bowl, combine the topping ingredients. Use a fork and knife to reduce the butter to pea-sized chunks.
• Return to the maple sauce. Give it a good stir, and drizzle thick syrup all over apples. Cover evenly with crumb topping.
• Bake for 40-45 minutes, or until the apples are tender when stabbed with a fork.
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• Preheat oven to 350-degrees. Line a 9×9 square pan with foil and apply butter or nonstick spray.
• In a medium bowl, toss peeled and chopped apples with cinnamon and brown sugar.
• In a separate bowl, combine the flour, baking powder, and salt.
• In a larger mixing bowl, whisk together the white sugar, vegetable oil, sour cream/yogurt, and vanilla extract until it's smooth. Add the eggs.
• Add the dry ingredients into the wet ingredients until everything is just mixed.
• Pour half the batter into the ready pan. Sprinkle half the apples evenly over the top. Pour the remaining batter, smooth it out, then add the remaining apples.
• Bake for about an hour. It will pass the toothpick test when done. Cool completely and store covered in the fridge.
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Dough:

• In a bowl, stir together the all-purpose flour, baking powder, salt, and brown sugar. Add the butter and work it in until only pea-size pieces are visible.
• In a small bowl, whisk together the egg, water, and vanilla, then pour into the dry mix. Mix until the dough makes a ball. Form about two-thirds of the dough into one disk and remaining third of dough into another disk. Separately wrap each portion in plastic wrap. Refrigerate them until firm, about 1 hour.

Filling:

• Toss together the apples, granulated sugar, cinnamon, salt, lemon juice, and 1 1/2 tablespoons flour. Set aside but stir every so often as you make other preparations.
• Preheat the oven to 350-degrees. Prepare a 9-inch round springform pan by cutting parchment paper to fit the circle inside. Use butter or Pam to adhere the parchment in the pan, then fully grease the top of the parchment and the sides of the pan.
• Lightly flour a surface. Take out your large dough disk and roll it out. It's okay if it's fragmented. Take the pieces and press them into the bottom and up the sides of the pan. Sprinkle some flour over the dough.
• Use a slotted spoon to transfer the apple filling into the crust; you'll discard any leftover juice. Roll out the other dough disk to be about 1/4-inch thick. Use a pizza cutter or knife to cut the dough into thick strips. Lay half of the strips over the filling, then do the other half crossing the other way. Press the edges of the strips into the crust at the sides.
• Lightly beat the egg and brush the lattice with the egg wash.
• Bake the pie until the crust is golden brown and apples are tender when stabbed with a fork, about 1 hour 10-20 minutes. Check it at the 40 minute point and cover it with foil if it starts to look too dark.
• Let it cool on a wire rack until sides of tart pull away from pan, about 30 minutes. Unsnap the springform pan and remove the side circle; keep the appeltaart on the base for convenient serving. Let it cool for an least an hour before cutting in.
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• Make dough hours in advance or the night before. In a medium mixing bowl, whisk together the flour, sugar, and salt. Add in the cold butter cubes, and either use a pastry blender or pulse the ingredients in a food processor until the butter is pea-sized.
• Pour in the cold water and pulse/mix together until the dough forms a loose ball. I like to use my hands at this point. The dough may be sticky, but it will firm up well.
• Pour dough onto a floured surface. Divide into two balls and fallen them into discs. Wrap each disc in parchment paper, then in plastic wrap. Refrigerate at least one hour before placing in pie dish, or freeze for up to 3 months.
• Roll out the refrigerated dough into a 12-inch round. Press it into a 9-inch dish, trimming the excess and pinching the edges. Wrap loosely with plastic wrap and freeze at least two hours before using, or keep frozen up to three months.

• Preheat oven to 350F. Set out the pie shell on a cookie sheet.
• In a large microwavable bowl, melt the butter. Allow it to cool for about 5 minutes, then stir in the sugars, vanilla, cinnamon, allspice, cloves, and salt. Whisk in the egg until batter is smooth.
• Add the flour and oats until just combined, then gently fold in the apple pie filling. Pour everything into the pie shell; it will come up to the brim.
• Bake for 50 to 60 minutes, or until top has set. Allow it to cool at least 30 minutes before slicing.
• Pie keeps for days, covered by foil in the fridge.
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• Preheat the oven to 350 degrees. Line a 8 X 8 inch pan (or 9 X 9 inch) pan with aluminum foil so that it hangs over the sides. Apply non-stick spray.
• Whisk together the flour, baking powder, cinnamon, cream of tartar and salt in a medium size bowl and set aside.
• In a large bowl, mix the brown sugar and butter. Add the eggs and vanilla and mix until well combined. Add the dry ingredients. Add the apple pieces. Spread the batter in the prepared pan.
• Whip out a squeeze bottle or jar of dulce de leche or caramel. Drizzle over the batter.
• Combine the strudel ingredients in another bowl and chop together until the butter is mostly down to pea-size chunks. Sprinkle evenly over the top of the batter.
• Bake for 40-45 minutes or until the top is lightly golden and a toothpick inserted into the center of the pan comes out clean. Allow to cool completely. Lift the bars out by the overhanging foil and cut into bars. The edges will be crisper and more solid, while the center may be messier and sticky with caramel. It's all good.

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