Easy. Delicious. Everyone likes it. It’s pretty much my favorite. My mother used to make it for holidays. But again, such deliciousness need not be reserved only for special occasions.
Adapted from Silver Palate
5 Granny Smith apples, peeled, cored and thinly sliced (other apples such as honeycrisp/suncrisp etc work great too)
1 1/2 tablespoon fresh lemon juice
1 cup unbleached all purpose flour
1 cup sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
1. Preheat over to 350. Grease an 8 inch cake pan. (I usually a rectangle Pyrex w. roughly the same area- worked fine. I vaguely remember my mother doubled the recipe and used a 9×13 Pyrex, but that will be up to you to experiment. Last time, i went for a round cake pan- i like the look)
2. Place a layer of apple slices in the pan and sprinkle with some of the lemon juice. Repeat the layers until all the apples are in the pan. Lightly press down on the apples to even them.
3. Process the flour, sugar, cinnamon, and salt in a food processor fitted with a steel blade just to to combine. Add the butter and process, using repeated pulses, until the mixture resembles coarse meal.
4. Press the crumb mixture evenly over the apples, making sure the edges are well sealed.
5. Bake until the top is golden and the apples are tender, about 1 hour. Serve warm w. ice cream. (can be made day before- and reheated)
*usually i make in a pyrex rectangle pan- but the other day, i went w. a round cake pan- i like the look
New Peeling Trick!
Learned this great peeling trick in Ireland. Peel in a circle around the top and the bottom of the apple. Then you peel up in strips. Not only is this faster- but it keeps the edges smooth and pretty.