In my little experience with cooking in baking and pastry is that being precise with the recipe is the key to success. Compared to savory cooking, a broken sauce can most of the time be fixable, whereas to baking and pastry, if the sugar for the caramel is crystalizing or the meringue isn’t fluffing up, starting over is sometimes the only option. That is why today I decided to make something opposite of what I have learned! Because I am stubborn and I like to live on the edge and jump over. All I’m trying to achieve here is to fulfill my sweet cravings and make something edible. Also! To make things more challenging for me, I don’t have a mixer. Do I need one? Didn’t our ancestors make everything by hand? I can do it that way too right? Turns out, I can! I didn’t burn down the kitchen (yet) and I surprised myself for making something pretty yummy!

For Filling:

1/2# Apples, small diced

1/2t Cinnamon

1/2t Salt

1/2C Brown Sugar

1/4C Flour

Mix everything in a bowl and strain excess liquid.

For Dough:

2C Flour

3/4C Sugar

1t Salt

12T (cold) Butter, small cubed

2ea (large) Eggs

Powdered Sugar

Mix all the dry ingredients. Add the butter and using your fingertips to break the butter with the dry ingredients until butter is about pea size. The dough should look clumpy with the bits of butter mixed into it. Whisk the eggs and mix it with the dough until incorporated. Do not over mix or knead the dough. It should still look crumbly but a little moist. Use 2 square 6x6x2 baking pans. Line them with parchment paper leaving an overhang on all sides. Spread some butter to prevent the dough from sticking. Layer half of the dough mixture at the bottom (split evenly for two baking pans), pressing a little, making sure there are no gaps. Divide the filling into two and spread evenly on the two baking pans. Finish the last layer by adding the remaining dough on top for both baking pans. Bake at 350F for about 35 to 45 minutes or until it’s light golden brown. Rotate in the oven every 15 minutes to allow even browning. Let it cool completely before removing from baking pan and slicing. Serve with powdered sugar on top if desired.