When all seems doomed, it’s food that helps glue a divided community and sustains them while they rebuild a broken airplane.
- 6 medium Golden Delicious apples
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 1/3 cup raisins
- 1/3 cup walnuts, finely chopped
- 2 tablespoons dried bread crumbs
- 1/4 teaspoon cinnamon
- 2 cups flour
- 1/2 cup sugar
- 14 tablespoons butter
- 1/4 cup sour cream
- 3 large egg yolks
- 1/2 teaspoon vanilla extract
Save one egg white for glazing
To make filling: Peel and core the apples. Grate the apples in a food processor. Toss the apples with the lemon juice. Press a large piece of plastic wrap directly on the surface of the apples and refrigerate for an hour. Squeeze the excess juices from the apples. Mix the apples with the sugar, raisins, walnuts, bread crumbs and cinnamon.
To make dough: Combine the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. In a small bowl combine the sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with a fork until the mixture begins to lump together. Divide the dough into two portions—one a bit larger than the other. Wrap in plastic wrap and refrigerate for an hour.
Heat the oven to 350F. Butter an 8-inch square pan.
Place the larger portion of dough on a lightly floured work surface and sprinkle the top with flour. Roll out to 9 1/2 inches square and 1/4 inch thick. Fit into the pan, pressing against the sides of the pan. Brush the dough with the egg white and fill with the apple mixture. Roll out the remaining dough into an 8 inch square, 1/4 inch thick. Place over the apples and press to seal the edges together. Trim away any excess dough. Pierce the top crust in a few places with a fork. Brush the top lightly with the egg white.
Bake until the crust is golden, 40-45 minutes. Cool completely in pan on a wire rack. Invert pastry onto a baking sheet, the reinvert onto a cutting board. Using a serrated knife, cut the pastry into nine portions.