Wanted to share an all around trick I use. I keep butter by the stick in the freezer. I then use a large cheese shredder over the flour bowl. Stirring often to coat each butter strand. Then blend with a fork.as normal. I also agree on the pre cooking of the apples. I just simmer them on the stove top until coated but still crisp in the middle. Then cover loosely with dough and bake
u both state u would not cook apples as long,just how long would u cook them?
This is really good. I served it as more of a cobbler because it was a little too runny to invert right out of the oven. I found the crust a little bland and too thick on the edges. That could just be my terrible attempt at tucking it into the pan though. If I made again, I would not cook the apples so long, add some brown sugar and cinnamon to the apples, and I would just cut off the crust that hangs over the pan rather than stuffing it into the pan.
DO make this cake - it is fabulous. Do NOT cook apples for length of time in recipe. They turn into applesauce!!! I added a touch of cinnamon and nutmeg. Planning to make for Thanksgiving. Will cook the sauce - add apples for about 10 minutes then bake.