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February 6, 2012

1

Grandma Schmidt’s Apple Kuchen Recipe

by Anastasia

February 6, 2013

(See blog January 26, 2012 of which the following is a response by Grandma Schmidt’s relative. “‘Grandma Schmidt’s Apple Kuchen’ Disappears”.

Hi Folks!  After Prof. Bartling’s blog was published about the missing Apple Kuchen, people began requesting the recipe.  We believe the secret to be the mixing with the hands and the specifics about the pan size.  So, here it is for all to enjoy! We’d love to hear if yours is worth stealing as well.

Kuchen:

1 1/4 Cups all-purpose flour, 1/4 Cup Sugar, 1/2 tsp.salt, 1 tsp. baking powder, 1/2 Cup cold butter, cut into small pieces, 2 egg yolks, 2 tsp. milk, 1/4 tsp. PURE VANILLA EXTRACT, 4 apples, peeled, cored and sliced.

Streusel:

3/4 Cup sugar, 2 TB flour, 1/4 -1/2 tsp. cinnamon, 2 TB butter, cut into small pieces.

Directions:

Preheat oven to 325 degrees. In a mixing bowl, combine the flour, sugar, salt, baking powder and butter.  Blend with a pastry blender or your hands. In a small bowl, beat the egg yolks.  Add the VANILLA and milk.  Add the egg mixture to the crumbled dry ingredients, stir gently with a spoon until just blended.  Press the dough in the bottom and up the sides of an 8x12x2 greased glass baking dish.  This is an old-fashioned pan size, a bit smaller than our modern 9 x 13, but is still available.  A 9 x 13 can be used but the crust will be thinner, and a larger sized apple should be used so three rows of apple slices still fills the top.  Arrange the apple slices in 3 lengthwise rows on top of the crust.  In a separate bowl, combine the streusel ingredients and blend with a pastry blender or your hands until the mixture resembles peas.  Sprinkle over the apple slices.  Bake at 325 degrees for 45-50 minutes (35-40 minutes if using a 9 x 13 pan) until the crust is golden brown and the apples look nicely glazed.

1 Comment Post a comment
  1. Rand Schmidt
    Feb 11 2012

    I’m so glad you shared my Granma’s recipe. It’s also good with peaches, but they can’t be too ripe or it’s very juicy. Rand Schmidt Milwaukee, WI

    Reply

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