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Thanksgiving Dessert Recipe - Everyday Food - Jan/Feb 03 - Apple-Pie Cake

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Posted to Thread #12803 at 10:01 pm on Nov 28, 2008

This was a wonderful hit!

Easy as Pie. This is a actually a cross between a pie and a fruit crisp. The brown-sugar crumb mixture serves as the crust as well as the topping.

Apple-Pie Cake
Serves 8

Prep Time: 45 minutes Total Time: 2 hours

2 cups flour
1 cup packed light-brown sugar
2 teaspoons cinnamon
1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces

5 pounds tart apples, such as Granny Smith (about 12)

2 tablespoons fresh lemon juice

In a large bowl, combine the flour, brown sugar and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in the butter until the mixture forms pea-size pieces. Press two-thirds of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.

Preheat oven to 350 Degrees F. Peel the apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss the apples slices with the remaining teaspoon of cinnamon and the lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle the remaining crumb mixture on top.

Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cook in the pan until set. Serve at room temperature.

Note: A springform pan works best for this recipe. All you have to do is release the sides to remove the cake from the pan. Or use a 9-inch round baking pan with sides at least 3 inches high.

Serving Suggestion Dust the top of the cake with confectioners sugar. Put some sugar in a standard sieve, hold it above the cake, and tap on the edge lightly as you move the sieve over the surface of the cake.


This was well received and very easy to make and gave wonderful results.

Recipe Source: Everyday Food from the kitchens of Martha Stewart Living - Issue #1 - Jan/Feb 2003


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