"Easy Baking"

The Dough for the Crust
Ingredients:
1)   1 2/3 cups (300g) of milled Spelt Grains (or 2 ½ cups Spelt Flour
2)   ½ cups (100g) Sugar
3)   7 oz.  (200g) Butter (left at room temperature for 1 hour)
4)   ½ tsp. Salt
5)   1 Egg - beaten

Preparation:
To make the dough by hand
1)   Mix the flour, sugar and salt together in a large bowl.
2)   Add the butter and, using a pastry blender or your fingers, work it into the
       flour until it resembles coarse crumbs.
3)   Add the slightly beaten egg, retaining a little bit for use as egg wash (after
       adding the top layer), and work it into the dough with a light kneading
       motion. Form into a ball.

To make the dough in the food processor
1)   Combine flour, sugar and salt in bowl of food processor and pulse. Cut
       butter into ½ -inch cubes before adding to the flour mix and pulse
       approximately 12 times or until the mixture resembles coarse crumbs.
2)   Remove lid and add slightly beaten egg, retaining a little bit for use as egg
       wash (after adding the top layer). Pulse a few more times and transfer the
       contents to a working surface.
4)   Knead lightly and form into a ball.

After the dough is in a ball
1)   Preheat oven to 350°F.
2)   If your dough is rather firm you can skip letting it rest in the fridge.
3)   Divide dough into 3 thirds, using 2/3 for bottom and 1/3 for top.
4)   Chill the dough reserved for top.
5)   Grease bottom and sides of a 9-inch (23cm) cake pan with removable bottom.
6)   Use 2/3 of dough and roll to a disk of approximately 10 inches.
7)   Transfer to cake pan allowing the dough to come up approximately ½-inch
       on the sides and prick a few times to allow steam to escape while baking.
8)   Bake for 20 minutes and remove from oven. Meanwhile prepare apple filling.

The Filling
Ingredients:
1)   6  Apples (combination of tart and sweet) - coarsely shredded
2)   1 tsp. Ground Cinnamon
3)   ½ cup Raisins (optional)
4)   Juice of half a Lemon

Preparation:
1)   Peel apples and shred in bowl of food processor or grate by hand.
2)   Transfer to medium size cooking pot and add cinnamon, raisins and lemon
       juice.
3)   Cover and cook over low heat for approximately 15 minutes or until apples
       are soft and have compacted. Set aside and let cool.
4)   Between 2 layers of plastic wrap or wax paper, roll out remaining 1/3 of
       dough to a 9-inch disk. Place into refrigerator until ready to use.

Final Assembly
1)   When pre-baked bottom and apple filling are sufficiently cool, spread apples
       evenly over bottom, without pressing down.
2)   Remove top disk from fridge and place over apple filling.
3)   Use reserved egg and whisk in a few drops of water or milk and apply with a
       pastry brush. This will help your cake to achieve a nice golden color.
4)   Bake for another 30 minutes.
5)   After your cake comes from the oven, let it cool before removing from the
       cake pan.
6)   Dust with powder sugar.

Ingredients:
1)   3 tbs. Oat Groats* (Whole Oat Grains) - ground
2)   3 tbs. Water
3)   ½  Apple - finely grated
4)   Juice of half a Lemon
5)   3 tbs. Yogurt
6)   Seasonal Fruit

Preparation:
1)   Grind oat groats in mill or coffee grinder until powdery and mix with water
       to form a paste.
2)   Oat groats can be purchased at any health food store. They can be stored
       indefinitely in a cool and dry place.
3)   Add grated apple and combine.
4)   Stir in lemon juice, yogurt and chopped fruit. Voila – your breakfast (or snack)
       problem is solved forever.

Good Eating!!!