I made a wonderful version of apple pie for my office and one for my Dad. It was rather quickly gobbled with sighs wishing for ice cream. I used a Real Simple magazine recipe from the June 2005 issue and altered the recipe slightly. I will list the complete recipe then explain what I changed below.
1/2 cup butter (1 stick) at room temperature 1/2 cup sugar plus 1 1/2 tablespoons for topping 1 large egg 1 cup all purpose flour 1/4 tsp baking powder 8 apples, peeled cored and cut into eighths 1 1/2 tsp cinnamon 1/4 cup apricot jam 1 tablespoon lemon juice
Heat the oven to 350 degrees F. Butter a 10 inch tart pan and set aside. In the large bowl of an electric mixer, cream the butter and add sugar at high speed. Lower the speed to medium and add the egg. Combine the flour and baking powder, then gradually add to the butter mixture. The dough will be very soft. With floured hands push the dough into the tart pan. Arrange the apples in concentric circles, then sprinkle with the cinnamon and the sugar. Bake for 50 minutes or until the crust has browned. Let cool. Meanwhile, in a small saucepan on medium low heat, combine the apricot jam and lemon juice, mixing them into a thin liquid. Remove from heat and brush gently over the Kuchen. Serve plain or with vanilla ice cream.
I made two pies, so everything was doubled. I used granny smith apples that I peeled and sliced on a mandolin. I then layered the slices. The only substitution I used was in the sauce poured over the pie. I melted half a stick of butter and added a slash of vanilla extract and brushed this over the pie, allowing it to continue to cook on 250 degree heat for almost an hour, till all the liquid was absorbed. I also used a pie pan instead of a tart, since I do not have one, still worked great.