Recipe - Apple Fluden

DOUGH
2 cup Flour
One half teaspoon Salt
2/3 cup Parveh margarine
1/3 (up to)
One half cup Orange juice

FILLING
1 cup Raisins
3 cup Apples; peeled, cored and
cut or sliced up
One fourth cup Honey
One half teaspoon Cinnamon
1 teaspoon Grated lemon rind
1/3 cup Stale bread crumbs or cake
crumbs; finely grated

From: sybel@ix.netcom.com (Ruth Donenfeld)

Date: Fri, 9 Aug 1996 16:58:21 0700
Dough: mix flour and salt; rub margerine into flour mix until the dough is
crumbly like small peas. Stir in orange juice gradually, mixing with wooden
spoon, until dough cleans the bowl. Use only as much orange juice as
needed. Cover, chill for 1 hour. Roll out 2/3 of dough on a floured board
into a 10 inch square. Place into a greased 8inch pan so the dough comes
up around the sides of the pan.

Combine the filling ingredients; spread evenly on the crust. Roll out the
remaining piece of dough into a 9inch square and put over filling. Moisten
edges around the pan, and press both sides together to seal. Prick top of
crust with a fork. (My mother always brushed the top with a beaten egg
mixes with water and then sprinkled top with a cinnamonsugar mix. I omit
that) Bake in a preheated hot oven 400f for 35 to 40 minutes or until
brown. Cut into squares and serve warm.

JEWISHFOOD digest 311

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.