Nanny's Apple Cake

With a streusel topping and pie-like dough, this Rosh Hashanah dessert is half cake, half pie.

Ingredients

Instructions

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.