Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or spray with Pam) a 9 inch (23 cm) glass pie plate.
In a small bowl whisk together one egg and 1 tablespoon from the 1/2 cup milk. Set this aside as it will be used as a glaze for the top of the cake.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a separate small bowl whisk together the remaining egg, remaining milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half. Pat one half of the dough onto the bottom and up the sides of the pie plate.
In a separate bowl toss together the cut apples, sugar and cinnamon. Spread the apples evenly over the bottom of the dough in the pie plate.
Roll the remaining dough into a 9 inch (23 cm) circle, on a lightly floured surface, and gently place the dough over the apples. With your fingers seal the edges of the top and bottom crusts. Brush the top of the dough with the egg and milk glaze, and sprinkle with white sugar. Cut a slit in the center of the dough to allow the steam to escape.
Bake in the preheated oven for about 35 – 45 minutes or until the pastry is nicely browned and a toothpick inserted into the center of the cake comes out clean.
Cool on a wire rack. Serve warm with a dollop of whipped cream or ice cream.
Serves 6 to 8.
2 cups (280 grams) all purpose flour
1/2 cup (100 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
2 large eggs, divided
1/2 cup (120 ml) milk, divided
1 teaspoon pure vanilla extract
1 pound (454 grams) Granny Smith Apples, peeled, cored, and cut into 1 inch (2.54 cm) chunks
2-3 tablespoons (30 – 45 grams) granulated white sugar
1/4 teaspoon ground cinnamon
Granulated white sugar
IRISH LACE COOKIES
1 stick (1/2 cup) unsalted butter, softened
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons milk
1 teaspoon vanilla
1 1/4 cups old-fashioned rolled oats
In a bowl cream the butter with the brown sugar until the mixture is light and fluffy and beat in the flour, the milk, and the vanilla. Stir in the oats, drop rounded teaspoons of the dough about 3 inches apart onto ungreased baking sheets, and bake the cookies in batches in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are golden. Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula. (If desired, turn the cookies upside down on the sheets and, working quickly, roll them into cylinders on the sheets. If the cookies become too hard to roll, return them to the oven for a few seconds and let them soften.) Transfer the cookies to a rack and let them cool completely.
Makes about 40 cookies.
Mom’s Irish Soda Bread
1 1/2 cups all-purpose flour
1 1/2 cups raisins
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon double-acting baking powder
5 tablespoons sugar
1/2 cup butter
1 cup buttermilk
Preheat oven to 400F. If raisins are dry, pour boiling water over them & let stand for 5 minutes; drain. In a large bowl, sift flour, baking soda, baking powder, salt & sugar. Cut in butter until mixture looks like coarse crumbs. Add buttermilk and mix well. Stir in raisins, mix well. Knead a few times on a floured board, shape into a ball. Place on a greased pie plate & cut a shallow cross in the top. Bake for 15 minutes at 400F, then reduce heat to 375F & bake for 40 more minutes. Remove from pie plate; cool. Slice after the bread is cooled. Cut into wedges or slices & serve with butter or jam.
Mom says: "Mimi, this is the best recipe for soda bread. You should add it to your website. I found it on the web but made some changes in it. Love, Mom" I can tell you from past experience that when Mom makes changes to a recipe, it approaches perfection. Try her scones too!
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For more great recipes like this one, be sure to visit http://www.christmas-cookies.com