0: Dough: Process quartered apple in food processor for about 20 sec; transfer to a separate bowl
1: Add 2 C
2: flour, cinnamion, sugar or honey, yeast and salt if desired to food processor; process 5 seconds
3: Add processed apple; process for additional 5 seconds
4: With processor running, gradually add 1/3 C
5: hot water through feeder tube
6: Stop machine and let dough rest about 20 seconds
7: Continue processing and adding water gradually through feeder tube until dough forms a soft ball and sides of bowl are clean
8: Pulse 2 or 3 more times
9: Sprinkle raisins and 1 T flour onto clean surface
10: Turn dough onto surface and knead for about 1 minute to incorporate raisins
11: Add flour if dough is very sticky
12: Lightly flour inside of plastic bag
13: Plac dough in bag, seal and let rest for 15 to 20 minutes in a warm, dark place
14: Roll dough into a circle 12 to 14 inches in diameter
15: Lay in oiled (ack! use spray or parchment paper!) skillet or a baking dish
16: Cover with a kitchen towel and set aside in a warm place while you prepare filling
17: Preheat oven to 400 degrees
18: Filling: Core and slice apples paper thin
19: Sprinkle lemon juice over apple slices
20: Add remaining filling ingredients and mix well
21: Spoon filling into dough
22: Bake for 20 minutes, then rotate pan 180 degrees
23: Reduce oven temperature to 375 degrees, and bake for an additional 20 minutes, or until apples are browned
24: Cool in pan for 5 minutes
25: Remove from pan and cool thoroughly on wire rack
26: Glaze: In a small saucepan, melt jam or preserves
27: Add water, and bring to a boil, stirring vigorously
28: Brush glaze over apples and serve
29: Serves 8 to 10
30: Prepare it a day in advance to give flavors a chance to meld Recipe By : Net Posted to MC-Recipe Digest V1 #250 Date: Fri, 18 Oct 1996 08:46:30 -0400 From: kmeade@IDS2
31: IDSONLINE
32: COM (The Meades)