Friday, October 31, 2008

Apple Torte

While visiting Lily, in Ohio, we went apple picking, which led to apple baking, so when I came home, with the heavenly aromas still in my nostrils, I did it all over again, here, for the OC and the Bean. Apple Torte is easy and delicious. I can't remember where I got the recipe, but it's on a newspaper clipping taped inside the cover of my favourite, bulging recipe book, with a note to myself to slice the apples thinly.

Apple Torte

Preheat oven to 350 degrees F

For Crust:
1 cup all purpose flour
1/3 cup sugar
1/2 tsp. vanilla
1/2 cup of well chilled butter, cut into pieces

Combine flour, sugar and vanilla in medium bowl. Cut in the butter with a pastry blender [or two knives]until mixture resembles coarse meal.
Press into bottom and sides of a 10" springform pan.
Bake until golden, about 5 mins. Cool to room temperature.

Increase oven temperature to 450 degrees F

For Filling:
2 8 oz. pkgs. cream cheese at room temperature
1/2 cup sugar
1 tsp. vanilla
2 eggs

Beat cream cheese, sugar and vanilla with electric mixer until smooth. Beat in eggs, one at a time. Spoon into crust.

For Topping:
2 large green apples, peeled, cored and thinly sliced
1/4 cup sugar
1/2 tsp. cinnamon
1/2 tsp vanilla
1/3 cup coarsely chopped nuts

Mix apples, sugar, cinnamon and vanilla. Spoon over cream cheese layer, spreading evenly. Sprinkle with nuts.

Bake 15 minutes.

Reduce oven temperature to 350 degrees F. Continue baking about 45 minutes, or until tester comes out clean. Cool torte completely in pan on a rack. Refrigerate.

Let stand 30 minutes before serving.

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