German Apple Pie

I've been making this "pie" for nearly 30 years, and it has remained my family's favorite.  I guess I'm finally ready to share the recipe...

Preheat oven to 390F.

On a clean surface heap 2 cups of flour, 3/4 cup sugar, 1 stick and 1 Tbsp butter, softened,  and the scraped contents of a vanilla bean.  Make an indent in the middle and add 1 egg.
Knead together until you have a smooth and supple dough.  If too sticky, add a little flour - if too dry, add a little butter.

Break off chunks of the dough and press into the bottom and up the sides of a spring form pan.  Leave a lump of dough about the size of your fist.  Press the bottom of a water glass into some flour and use it to tamp down the dough.

Set aside.

Peel and core 8 medium apples, then slice thinly. You need about 8 cups. Add a scant cup of raisins (if you like raisins).  Mix 3 Tbsp sugar, 1 Tbsp cinnamon, 1/2 tsp cloves and add to apples.  Squeeze a lemon and add the juice. Mix well.


Put this filling into the spring form.

Form lattice strips out of the remaining dough and arrange them across the top.  Press down the edges.

 Bake for 45 minutes, until golden brown.
Cool on a rack, then remove spring form pan.

Now comes the best part:

In a skillet, heat 3 Tbs sugar and a handful of chopped nuts (walnuts, pecans, hazelnuts, whatever you have on hand).  Stir constantly until the sugar caramelizes and the nuts are coated.  Add a dash of vanilla.  This doesn't take long - be careful not to scorch the nuts.  Watch your fingers, too.  Melted sugar is devilishly hot.

Sift 2 cups powdered sugar and add 1 tsp vanilla extract and then enough water to make a smooth glaze.  Go slowly.  Take a knife, dip it into the glaze, and pull it around the outside edge of the pie.  Repeat until you have a nice smooth coat of icing.  Then take a spoon and drizzle icing across the top of the pie - you will need to keep adding just a little warm water to the icing.  Last, pour the nuts into the remaining icing, mix until well coated, then scoop onto the top of the pie.


Chill and serve, with ice cream, whipped cream, or all by itself.
This tastes very good the next day, too.  Our kids even like it for breakfast.