Apple Kuchen (open faced apple pie)

By á-47

Uses a 8x12 glass baking dish. This is an old-fashioned pan size, a bit smaller than a 9x13, but is still available. A 9x13 can be used but the crust will be thinner, and a larger sized apple should be used so three rows of apple slices still fills the top. Photo is done in an 8x12 pan using regular-sized McIntosh apples.

Ingredients

• Kuchen:
• 1 1/4 cups flour
• 1/4 cup sugar
• 1/2 tea. salt
• 1 tea. baking powder
• 1/2 cup cold butter, cut into small pieces
• 2 egg yolks
• 2 tea. milk
• 1/4 tea. vanilla
• 4 apples, peeled, cored and sliced
• If you prefer soft-cooked apples, use McIntosh. For a firmer apple, use Grammy Smith or your favorite pie apple.
• Streusel:
• 3/4 cup sugar
• 2 Tbsp. flour
• 1/4 - 1/2 tea. cinnamon
• 2 Tbsp. butter, cut into small pieces

Preparation

Step 1

Preheat oven to 325 degrees.

In a mixing bowl, combine the flour, sugar, salt, baking powder and butter. Blend with a pastry blender or your hands.

In a small bowl, beat the egg yolks. Add vanilla and milk. Add the egg mixture to the crumbles dry ingredients, stir gently with a spoon until just blended.

Press the dough on the bottom and up the sides of an 8x12 greased glass baking dish.

Arrange the apple slices in 3 lengthwise rows on top of the crust.

In a separate bowl, combine the streusel ingredients and blend with a pastry blender or your hands until the mixture resembles peas. Sprinkle over the apple slices.

Bake at 325 for 45-50 minutes (35-40 minutes if using a 9x13 pan), until the crust is golden brown and the apples look nicely glazed