TO MAKE THE FILLING:
Peel, core and quarter apples; cut each quarter crosswise into 5 or 6 pieces. Place in
empty saucepan; stir in 1/2 cup of the sugar. Cover and simmer for 7 minutes or until apples are partially cooked. Place in sieve to drain.
TO MAKE THE PASTRY: In bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs.
Lightly beat together egg and vanilla. Stir into flour mixture and mix well until ball of soft dough forms.
(If dough seems too stiff, add a few drops of water.)
Gently press 2/3 pastry into bottom of lightly greased 8-inch springform pan.
Place drained apples on top of pastry, leaving 1/2 inch space between apples
and inside edge of pan.
Crumble remaining pastry dough into currant-sized crumbs. Drop half the crumbs into the space between apples and edge of pan. Flatten top surface of apples and sprinkle with remaining pastry crumbs. Sprinkle torte with remaining sugar.
Bake in 425 F. oven for 25 to 30 minutes or until well browned.
Remove hinged ring and serve torte on pan base. Serve warm, garnished with whipped cream.
Makes 8 servings.
David Beale's wife in Australia made this and sent me the picture. Her sister has made it for years
and finally gave them the recipe. Now they make it frequently and they wanted to pass it on.