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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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A prize winning dessert from the Blomidon Inn in Nova Scotia's Annapolis Valley, apples are one of the region's chief products. Source: Canadian Living Magazine Ingredients:
2 cups all-purpose flour |
1 cup granulated sugar |
1 teaspoon baking powder |
1 cup butter, softened and cubed |
1 egg, beaten |
8 cups apples, diced (unpeeled, northern spy or delicious) |
3 tablespoons sherry wine |
1 tablespoon lemon juice |
1 cup granulated sugar |
2 teaspoons cinnamon |
1 teaspoon nutmeg |
1 pinch ground cloves |
1/2 cup sliced almonds, toasted, for garnish |
Directions:
1. Crust:.
2. In bowl, stir together flour, sugar and baking powder.
3. With pastry blender or 2 knives, cut in butter just until in coarse chunks and mixture is still dry.
4. Drizzle with egg; toss until slightly moistened. (Mixture should not come together like dough.).
5. Set aside 1 cup (250 mL) for topping; lightly press remainder evenly onto bottom and halfway up side of 10-inch (3 L) springform pan. Set aside.
6. Filling:
7. In bowl, toss together apples, sherry and lemon juice.
8. Stir together sugar, cinnamon, nutmeg and cloves; sprinkle over apples and toss well. Scrape into pan, levelling top.
9. Sprinkle with reserved crumb mixture.
10. Bake in centre of 350°F (180°C) oven until golden, about 1-1/2 hours.
11. Let stand on rack until warm; run knife around edge to loosen.
12. Let cool completely before removing side of pan.
13. Serve with whipped cream and toasted sliced almonds.
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