Grandma’S Apple Platz

• FOR THE CRUST:
• 1 cup Whole Wheat Pastry Flour
• 1 cup All-purpose Flour
• 4 teaspoons Baking Powder
• 1/4 cups Sugar
• 1/2 teaspoons Salt
• 4 Tablespoons Butter, At Room Temperature
• 1/4 cups Plus 2 Tablespoons Milk (I Used 1%)
• 1 Egg
• FOR THE TOPPING:
• 2 Small Apples, Cores Removed
• 1/2 cups Sugar
• 3/4 cups Whole Wheat Pastry Flour (or More If Needed)
• 3/4 cups All-purpose Flour
• 1/2 cups Butter, At Room Temperature

1. 1. Begin by making the crust:
2. 2. Preheat your oven to 375 F. Spray a 9x13 inch pan with cooking spray and set aside.
3. 3. Into a large bowl, sift together the dry ingredients (flour through salt).
4. 4. Rub in the butter until you have fine crumbs.
5. 5. In a separate measuring cup, measure the milk and then beat the egg into the milk.
6. 6. Stir the egg/milk mixture into the flour mixture and mix until well combined and a dough forms.
7. 7. Roll the dough out on a floured counter top to fit across the bottom of the 9x13 pan, and place it into the prepared pan, pressing the dough around the pan to make an edge (see first note below).
8. 8. Slice each apple into 16 chunks (quarter it, and slice each quarter into 4) and spread the chunks evenly over top of the crust. Set aside.
9. 9. Next, you'll make the crumbs.
10. 10. Mix together the sugar and flour in a medium sized bowl and then rub in the butter to make coarse crumbs (see second note below).
11. 11. Sprinkle the crumbs evenly over the apples and then put dish into the oven to bake for 25-30 minutes, or until the top is golden brown and crunchy.
12. 12. Devour!
13. Notes:
14. - You only need enough dough to cover the bottom of the dish with a small lip. You will have leftover dough that you have to trim off. I tried to get the recipe to be the perfect amount but Grandma said it was too hard to get the proportions right. You will use a little over 1/2 - 3/4 of the crust dough. Grandma recommends freezing the rest and making another smaller Platz.
15. - We used about 13/4 cup flour for the crumble topping. I recommend that you start with 11/2 cup and see how your crumbs feel. You can add a bit more flour if needed. They should not form one big ball, but should be slightly dry and be easy to crumble.

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Taken from tastykitchen.com/recipes/desserts/grandmae28099s-apple-platz/ (may not work)