Apple Torte(Epleterte)

• 1 1/4 c. sifted flour
• 1 c. softened butter (divided)
• 6 Tbsp. sifted flour
• 1/2 lb. dried apples (about 2 c.)
• 3 c. water
• 3/4 c. sugar
• 3/4 tsp. cinnamon
• 1/2 c. blanched almonds, split in halves (about 2 oz.)
• 1/4 c. sugar

1. Set out a 9-inch pie pan.
2. Measure 1 1/4 cups sifted flour into a bowl.
3. Cut in 1/2 cup softened butter with a pastry blender or 2 knives until well blended.
4. Cover and set aside overnight (in a cool place but not the refrigerator).
5. The next day, cut in 1/2 cup softened butter with a pastry blender until well blended.
6. Add 6 tablespoons sifted flour and blend thoroughly.
7. Chill in refrigerator.
8. Put into a 3-quart heavy saucepan the apples and water.
9. Cook over medium heat 30 minutes.
10. Stir in 3/4 cup sugar and cinnamon.
11. Cook 15 minutes longer.
12. Cool completely.

flour, butter, flour, dried apples, water, sugar, cinnamon, blanched almonds, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475384 (may not work)