1 small apple, cored and quartered
2 cup unbleached white flour, plus about; 2 t for kneading
1/4 teaspoon cinnamon
1 scant t quick-rising yeast
1/4 tp 1/2 t salt (optional)
1/3 to 1/2 c hot tap water
1/3 cup raisins
Filling: 4 medium apples Juice of 1/2 lemon Pinch white pepper Pinch cloves Pinch cardamon Pinch nutmeg Pinch ground ginger or 1/2 t. grated ginger root 1 t. vanilla extract 1/4 to 1/3 C. sugar or honey 1/4 to 1/2 C. brown sugar or 2 T blackstrap molasses 1 t. cornstarch (2 t if using honey instead of sugar)
Glaze: 2 T. apricot jam or preserves 1 t. water
Dough: Process quartered apple in food processor for about 20 sec; transfer to a separate bowl.
Add 2 C. flour, cinnamion, sugar or honey, yeast and salt if desired to food processor; process 5 seconds. Add processed apple; process for additional 5 seconds. With processor running, gradually add 1/3 C. hot water through feeder tube. Stop machine and let dough rest about 20 seconds. Continue processing and adding water gradually through feeder tube until dough forms a soft ball and sides of bowl are clean. Pulse 2 or 3 mores times.
Sprinkle raisins and 1 T flour onto clean surface. Turn dough onto surface and knead for about 1 minute to incorporate raisins. Add flour if dough is very sticky.
Lightly flour inside of plastic bag. Plac dough in bag, seal and let rest for 15 to 20 minutes in a warm, dark place.
Roll dough into a circle 12 to 14 inches in diameter. Lay in oiled (ack! use spray or parchment paper!) skillet or a baking dish. Cover with a kitchen towel and set aside in a warm place while you prepare filling. Preheat oven to 400 degrees.
Filling: Core and slice apples paper thin. Sprinkle lemon juice over apple slices. Add remaining filling ingredients and mix well.
Spoon filling into dough. Bake for 20 minutes, then rotate pan 180 degrees. Reduce oven temperature to 375 degrees, and bake for an additional 20 minutes, or until apples are browned. Cool in pan for 5 minutes. Remove from pan and cool thoroughly on wire rack.
Glaze: In a small saucepan, melt jam or preserves. Add water, and bring to a boil, stirring vigorously. Brush glaze over apples and serve. Serves 8 to 10.
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