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1
TO MAKE THE FILLING: Peel, core and quarter apples; cut each quarter crosswise into 5 or 6 pieces.
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2
Place in empty saucepan; stir in 1/2 cup of the sugar.
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3
Cover and simmer for 7 minutes or until apples are partially cooked.
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4
Place in sieve to drain.
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5
TO MAKE THE PASTRY: In bowl, combine flour, sugar, baking powder and salt.
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6
Cut in butter until mixture resembles fine crumbs.
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7
Lightly beat together egg and vanilla.
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8
Stir into flour mixture and mix well until ball of soft dough forms.
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9
(If dough seems too stiff, add a few drops of water.) Rolls out half the pastry to about 1/8 inch thickness and cut to fit bottom of lightly greased 8-inch springform pan.
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10
Place drained apples on top of pastry, leaving 1/2 inch space between apples and inside edge of pan.
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11
Crumble remaining pastry dough into currant-sized crumbs.
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12
Drop half the crumbs into the space between apples and edge of pan.
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13
Flatten top surface of apples and sprinkle with remaining pastry crumbs.
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14
Sprinkle torte with remaining sugar.
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15
Bake in 425 F.
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16
oven for 25 to 30 minutes or until well browned.
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17
Remove hinged ring and serve torte on pan base.
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18
Serve warm, garnished with whipped cream.
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19
Canadian Living.
