With a streusel topping and pie-like dough, this Rosh Hashanah apple dessert is half cake, half pie.
Featured in: The Apple Dessert That’s Half Cake, Half Pie
What You Will Need
- 2 cups (9 oz.) all-purpose flour
- 1 cup (7 oz.) sugar
- 1 tsp. baking powder
- 1⁄2 tsp. kosher salt
- 2 sticks cold unsalted butter, cut into 1/2-inch cubes, plus more for greasing
- 1 large egg, lightly beaten
- 2 lb. Granny Smith apples, peeled, cored, and cut into 1/4-inch wedges
- 1⁄4 cup raisins
- 1⁄4 cup walnut halves, roughly chopped
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. honey
- 2 tsp. ground cinnamon
- 1⁄2 tsp. freshly grated nutmeg
- In a food processor, pulse the flour with the sugar, baking powder, and salt. Add the butter and pulse until it forms pea-size crumbles. Add the egg and pulse until the dough just comes together. Remove one-third of the dough and flatten it into a disk. Flatten the remaining dough into a disk as well, and wrap each in plastic. Refrigerate for 1 hour.
- Preheat the oven to 350°F. On a lightly floured work surface, roll the larger disk into a 12-inch circle. Press the circle into a buttered 9-inch pie pan and trim the edges flush with the edge of the pan, reserving the trimmings. In a medium bowl, combine the apples with the raisins, walnuts, lemon juice, honey, cinnamon, and nutmeg; add to the pan. Pinch off small pieces of the remaining dough disk and the trimmings, and scatter them over the top of the apples.
- Bake until the cake is golden brown and bubbling in the center, about 1 hour 15 minutes. Transfer to a rack and let cool completely before serving.