Date: Mon, 17 Jan 94 16:10:28 EST
From: Patricia Thorp (email@example.com)
From Veg Times, Feb, 1994
1 small apple, cored and quartered
2 C unbleached white flour, plus about 2 T for kneading
1/4 t. cinnamon
1 T. sugar or 2 t honey
1 scant t quick-rising yeast
1/4 - 1/2 t salt (optional)
1/3 to 1/2 C hot tap water
1/3 C raisins
4 medium apples
Juice of 1/2 lemon
Pinch white pepper
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)
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
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
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.
The recipe also suggests that you prepare it a day in advance to give flavors
a chance to meld.
Per serving: 236 Cal. 4g protein; 0.3g fat; 54g carb; 0 cholesterol; 5mg
sodium; 3g fiber; VEGAN.