For the base:
- 2 cups of multipurpose flour
- 3/4 of a teaspoon of salt
- 1 cup of vegetable fat, at room temperature
- 1 egg
- 2 tablespoons of hot water
- 1 tablespoon of white vinegar
- 5 Northern Spy apples
- 3/4 cup of powdered sugar
- 2 tablespoons of multipurpose flour
- 1 teaspoon of cinnamon
Combine the flour and salt in a bowl. Combine the fat at room temperature with the flour until a uniform mixture is obtained and the fat will resemble large peas. Beat the egg, water and vinegar together. Pour the liquids into the flour mix. Incorporate with a fork until you have a moist mixture. Divide the dough in half and form two balls. Crush both in 4 inch discs. Wrap the dough in the foil and keep it in the fridge for 15 minutes.
Flour a rolling pin and a work surface. Work the dough with a rolling pin until it has a uniform thickness. Form a slightly larger disc than an 8 inch cake tin. Carefully place a dough disk inside the cake tin and press gently against the walls. Cut the excess of pasta with a knife.
Preheat the oven to 200 ° C.
Peel the apples, remove the core and slice them. Mix them with sugar, flour and cinnamon. Place the apple dough in the base of the cake. Place the second disc of dough on top of the stuffed apple base and press at the edges. Make some cuts on the top to allow the steam to come out while cooking in the oven. Bake for about 30-40 minutes, until the cake is cooked and the apples are tender.