Ingredients
Crust
1 1/2 Cup flour
3/4 Cup brown sugar
3/4 Cup butter (1 1/2 sticks), very cold, cut into 1 inch cubes
1-3 Teaspoons very cold water
Filling
4 Tablespoons butter
6 Medium granny smith apples, peeled and chopped into 1 Inch cubes
1/2 Cup honey
2 Teaspoons cinnamon
2 Eggs, beaten
1 Teaspoon vanilla extract
1 Teaspoon baking powder
1/2 Cup all purpose flour
2 Cups pecan halves or chopped pecans
Instructions
This recipe makes the crust first and then add the apple mixture on top and bakes a second time. The crust can be made up to two days in advance and kept in the refrigerator after baking.
Preheat oven to 350 degrees.
Pulse flour and brown sugar together in a food processor just until combined. Cut butter into 1 inch cubes and add to the food processor. Pulse until pea size crumbs appear. Pulse in 1 teaspoon very cold water.
Pat into a 9x9 square baking pan. Bake 15-20 minutes until slightly brown. (I usually have to leave it in for closer to 20 minutes.)
While the crust is baking, melt 4 tablespoons of butter in a pan and add the chopped apples and cinnamon. Cook over medium heat, stirring often, for about 10 minutes or until the apples begin to soften.
Once the apples are cooked, pour them into a mixing bowl. Add all other filling ingredients EXCEPT FOR PECANS. Stir until just combined.
Sprinkle the pecans over the baked crust to create a solid layer. You should not be able to see any of the crust through the pecan layer.
Pour the filling mixture over the crust and pecans. Bake for 40-45 minutes.
Allow to cool completely before cutting. I usually leave it in the fridge overnight so that I can make sure they are fully set before cutting and serving.
Description
This recipe combines apples and honey which are perfect for a Rosh Hashanah dessert.
Servings
20
Notes
These are moist and wonderful. The recipe doesn't call for either using parchment paper or greasing the pan. It needs to be both. I had a difficult time getting them out of the pan even though I used a pan with a removable bottom. Next time time I will grease the pan or line with parchment. It was worth the effort, though.
Source
North Shore to South Bay
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