Last month I moved back to my home state and started working remotely. I recognize that I am INCREDIBLY lucky to have a job where this is possible and the support of my boss and co-workers to do this, but there are definitely elements of working on campus that I am going to miss. One of those things is my co-worker’s baking. I love to bake but my creations hardly hold a candle to Darla’s productions. Proof is that in our first year entering the annual Student Crisis Fundraiser baking competition Darla won with her apple danish recipe and I, a long-standing unbeliever of fruit desserts, begged her for the recipe.
She obliged and as we enter fall again, and I am thinking about this favorite campus event that I will be missing this year (but still donating!) So I decided it might be time to revisit this recipe and try it at home – and hope it comes close to Darla’s execution!
3 cups all-purpose flour
½ teaspoon salt
1 cup shortening
1 egg yolk
½ cup milk
6 cups sliced peeled apples
1 ½ cups sugar
¼ cup butter, melted
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 egg white, lightly beaten
½ cup powdered sugar
2 to 3 teaspoons water (I use milk)
- In a mixing bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine egg yolk, and milk; add flour mixture. Stir just until dough clings together. Divide dough in half. On a lightly floured surface, roll half of dough into a 15-in. x 10-in. rectangle; transfer to a greased 15x10x1 baking pan. Set aside.
- In a bowl, toss together filling ingredients; spoon over pastry in pan. Roll out remaining dough to another 15-in. x 10-in. rectangle. Place over filing. Brush with egg white. Bake at 375° for 40 minutes or until golden brown. Cool on wire rack.
- Combine the powdered sugar and water (milk) to achieve a drizzling consistency. Drizzle over warm pastry. Cut into squares. Serve warm or cold.
Last year I made this with apples I gathered at the Seed Savers orchard in Decorah, Iowa.
You can pick apples of the ground but you can’t pick them from the trees so baking was a great option – because you can cut around any blemishes on the fruit if necessary.