Top this comforting dessert
with a scoop of premium vanilla ice cream, a dollop of lightly
sweetened whipped cream or creme fraiche!
Streusel
Apple Pie Cake
- 2 cups all-purpose flour
1 cup packed light-brown sugar
2 teaspoons ground cinnamon - divided use
1 cup butter
- 2 tablespoons granulated
sugar
- About 10 to 12 (4 to 4
1/2 pounds) tart green apples, peeled and thinly sliced
2 tablespoons fresh lemon juice
- In a large bowl, combine
flour, brown sugar, and 1 teaspoon cinnamon. Cut butter into
the flour mixture using a pastry cutter until mixture resembles
the texture of tiny split peas. Press two-thirds of the crumb
mixture into the bottom and 1-inch up the sides of a 9-inch springform
pan.
- Preheat the oven to 350*F
(175*C).
- In a small bowl, combine
the 2 tablespoons granulated sugar and remaining 1 teaspoon cinnamon,
mixing well.
- Place apple slices in
a large bowl; sprinkle with lemon juice and toss with the sugar/cinnamon
mixture to coat well.
- Pile the apples high onto
the pressed crust (apples will shrink considerably during baking).
Sprinkle the remaining crumb mixture over the apples.
- Place pan on an aluminum
foil–lined baking sheet, and bake for about 1 hour and 15
minutes or until nicely browned and apples are tender.
- Remove from oven and immediately
run a knife around the edge of the pan to loosen, then cool completely
in the pan on a wire rack before serving.
Makes 6 to 8 servings.
Note: Recipe can be halved and baked
in a 9-inch deep dish pie plate. Baking time is the same.
