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German cooks boast dozens of versions of apple tortes and kuchens. The pastry for this one is easy enough for novice cooks to make.


2 lb. cooking apples
3/4 cup granulated sugar


1 cup all purpose flour
2 Tbsp. granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
1 egg
1 tsp. vanilla


Whipped cream

TO MAKE THE FILLING: Peel, core and
quarter apples; cut each quarter
crosswise into 5 or 6 pieces. Place in
empty saucepan; stir in 1/2 cup of the
sugar. Cover and simmer for 7 minutes or until apples are partially cooked. Place in sieve to drain.

TO MAKE THE PASTRY: In bowl, combine
flour, sugar, baking powder and salt.
Cut in butter until mixture resembles
fine crumbs.

Lightly beat together egg and vanilla.
Stir into flour mixture and mix well
until ball of soft dough forms. (If
dough seems too stiff, add a few drops
of water.)

Rolls out half the pastry to about 1/8
inch thickness and cut to fit bottom of
lightly greased 8-inch springform pan.
Place drained apples on top of pastry,
leaving 1/2 inch space between apples
and inside edge of pan.

Crumble remaining pastry dough into
currant-sized crumbs. Drop half the
crumbs into the space between apples and edge of pan. Flatten top surface of apples and sprinkle with remaining pastry crumbs. Sprinkle torte with remaining sugar.

Bake in 425 F. oven for 25 to 30 minutes or until well browned. Remove hinged ring and serve torte on pan base. Serve warm, garnished with whipped cream.
Makes 8 servings.

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Last updated October 25, 2004