APPLE KUCHEN

JON MICHELENA

 

APPLE KUCHEN

PORTIONS: 12

 

INGREDIENTS OR THE KUCHEN SHELL

18 ounces all-purpose flour

1/3 cup+ 1 tablespoon confectioners’ sugar (3.5 oz.)

3/4 cup unsalted butter. (6.4 oz.)

1/4 cup + 1 tablespoon vegetable shortening. (2.5 oz.)

150 milliliters very cold water

1/4 teaspoon salt

 

FILLING INGREDIENTS

1 can condensed milk

2 cups plain yogurt

2 beaten eggs

1 cup chopped walnuts

2 tablespoons raisins. (Your choice)

6 peeled apples

 

DOUGH

In a large bowl mix flour, confectioners’ sugar, and salt.

Add butter, shortening and cut it into the flour. The batter should be like peas size crumbs.

Add enough water just to be able to make a ball with it. Do not knead the dough. Flaten it, wrap it in plastic film and place in refrigerator for about 1/2 hour.

 Sprinkle some flour on table top. Place the dough over the flour, sprinkle top of the dough with more flour and with a rolling pin extend it according to the size of your baking pan. The baking pan is 12 ½ inches diameter. I will extend the dough to 14” diameter’

With the rolling pin cut off the dough excess from the baking pan sides.

Use a fork to puncture the dough. Place something heavy, like a metal disk from the top of your stove, on the center of the dough.

Preheat the oven at 360°F

Bake it for about 12 minutes or until is just beginning to brown. Let it cool off.

FILLING

Cut the apples in 1/4 pieces, and remove the core. Cut the halves in thin wedges.

In a bowl whisk the condensed milk, yogurt and beaten eggs.

Spread the walnuts and raisins over the kuchen shell.

Pour a bit of the custard liquid on top.

Arrange the sliced apples on the kuchen shell.

Pour the custard liquid on top of the apples. But do not overfill it.

Bake the kuchen at same temperature for about 50 minutes. The custard should not stick to the fingers when touching the surface. You can finish broiling the top of the kuchen for a minute to brown it a little bit.