First things first: As many of these recipes from my grandmother as I’ve made so far, it has occurred to me that I remember almost none of them—which is likely a consequence of the fact that I didn’t live in her house. I am all the poorer for it.
A caveat before we get started: This is one of those recipes where I found myself having to make up solutions to problems I didn’t expect as I went along. But, it still turned out great because I am just that awesome.
Here’s what you’ll need:
1 Cup Flour
1 tsp. Baking Powder
¼ tsp. Salt
3 Tbsp. Sugar
4 Tbsp. Shortening
¼ Cup Milk
1 Egg, beaten
Sift together flour, baking powder, salt and sugar. Cut in shortening with a pastry cutter.
Mix in milk and beaten egg.
Spread mixture in a flat pan. This is more difficult than it sounds because the dough is very sticky. If you grease your pan first, then you’re going to be in for a world of disappointment as the dough will refuse to stay in place. Your best option is to use parchment that is going to cover the space in the pan, then spread the dough on the parchment on the counter first before placing in the pan, then press the dough up the sides of the pan. Keep your fingers wet as you move the dough around the parchment to get it where you want it to go. It will take some doing.
Fill with two fresh, sliced, apples or thickened, canned fruit.
If apples are used, cover the top with the following mixture:
1 Cup Sugar
½ Cup Flour
¼ Cup Butter, melted
Cinnamon to taste
Bake in a 350-degree oven for
35-40 minutes an hour, because we have left our physical reality and entered the fantasy world where baking times don’t matter, or until golden brown.
This is really an apple pie with a cake (kuchen) crust, but because it is a kuchen, then it counts as breakfast. Now I just need to figure out how I can justify eating it with ice cream.