This wonderful apple dessert is a traditional French covered pie. The tartness of the apple filling offsets the sweet, buttery crust beautifully. This is from my out-of-print book “Best Recipes Under the Sun.” It’s adapted from a recipe created by New Zealand food writer Annabel Langbein. I use Royal Gala apples, Cortlands or Northern Spy.
1 cup butter (at room temperature)
1 cup granulated sugar
1 tsp vanilla
1 tbsp lemon juice
4 large egg yolks
2¾ cups all-purpose flour
1 egg yolk, lightly beaten, for brushing crust
About 8 medium tart apples, peeled, cored and sliced
3 tbsp butter
¼ cup granulated sugar
2 tbsp lemon juice
2 tbsp Grand Marnier, orange liqueur or rum (optional)
For crust, in standing mixer, cream butter and sugar for a few minutes until light and fluffy. Beat in vanilla and lemon juice. Beat in egg yolks, one at a time, until smooth. Add flour until clumps into a ball. Wrap in plastic wrap. Chill in fridge for about 30 minutes.
Combine filling ingredients in large saucepan or skillet. Simmer, covered, over medium heat until apples have exuded their juices, about 10 minutes. Uncover. Continue to simmer, stirring occasionally, until juices have evaporated, about 10 minutes more. Cool.
Preheat oven to 350F.
Press roughly two-thirds of dough into 9-inch springform pan to cover bottom and about 1½ inches up sides. Spread filling on top of dough.
Place remaining dough on lightly floured surface. Roll into 9-inch circle. Carefully place on top of apple layer in pan. Press down lightly on edges to seal. Crimp edges.
Brush top of cake with beaten egg yolk. Trace lattice design over top using prongs of a fork.
Bake about 50 minutes or until golden brown.