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.
