Fruit Cake
For the Filling: – 6–7 cups peeled, sliced apples (Granny Smith or Honeycrisp) – 3/4 cup granulated sugar – 1/4 cup brown sugar – 1 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg – 1/4 teaspoon salt – 2 tablespoons all-purpose flour – 1 tablespoon lemon juice – 1 teaspoon vanilla extract For the Crust: – 2 1/2 cups all-purpose flour – 1 cup unsalted butter (cold, cubed) – 1 teaspoon salt – 1 tablespoon sugar – 6–8 tablespoons ice water Optional Topping: – 1 egg (for egg wash) – 1 tablespoon coarse sugar
In a bowl, mix flour, salt, and sugar. Cut in cold butter until crumbly. Add ice water gradually until dough forms. Divide in two, wrap, and chill 1 hour.
In a large bowl, combine sliced apples with sugars, spices, flour, lemon juice, and vanilla. Toss to coat evenly and set aside.
Roll out one dough disc on a floured surface and fit into a 9-inch pie dish. Trim excess and chill while prepping the top. Spoon in the apple filling, mounding slightly in the center.
Roll out second dough disc and place on top. Crimp the edges to seal and cut small slits for steam. Brush with egg wash and sprinkle with coarse sugar.
Bake at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) and bake 35–45 minutes more, until golden and bubbling.
Let cool at least 2 hours before slicing for a clean cut. Serve warm with vanilla ice cream or whipped cream.
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