Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Crust:

  3. 2 1/2 cups all purpose flour

  4. 1 cup cold butter, diced

  5. 1/4 cup sugar

  6. 1/8 tsp. salt

  7. 1 large egg

  8. 2 tbsp. cold water

  9. Filling:

  10. 2 pounds Granny Smith apples, peeled, cored and thinly sliced

  11. 1/2 cup sugar

  12. 1/2 cup raisins

  13. 1/2 cup chopped walnuts, lightly toasted

  14. Topping:

  15. 1/3 cup butter, room temperature

  16. 1/3 cup brown sugar

  17. 1/4 cup chopped walnuts, lightly toasted

Instructions Jump to Ingredients ↑

  1. For the Crust:

  2. Combine the flour and butter in a food processor and pulse until coarse crumbs form. Add the sugar, salt, egg and water and blend just until a dough forms. Gather the dough into a ball and divide in 1/2. Flatten each half of the dough into a disc and wrap tightly with plastic wrap. Refrigerate the dough 1 hour.

  3. Preheat the oven to 400 degrees. Butter the inside of a 10 inch springform pan. Roll out 1 of the dough discs into a 12 inch round. Form the dough into the bottom and 1 inch up the sides of the prepared pan. Roll the remaining dough half into a 12 inch round.

  4. For the Filling:

  5. Overlap 1/2 of the apple slices over the crust in the pan. Sprinkle with 1/2 of the sugar, 1/2 of the raisins and 1/2 of the walnuts. Repeat the layering with the remaining apple slices, sugar, raisins and walnuts. Top with the remaining dough round and press together the edges to seal.

  6. For the Topping:

  7. Cream together the butter and brown sugar in a small bowl until smooth. Stir in the walnuts. Spread the topping evenly over the top of the torte.

  8. Poke the top of the torte all over with a fork. Place the torte on a rimmed sheet pan and bake about 45 minutes until golden brown. Transfer the pan to a rack and cool to lukewarm. Release the pan sides and serve the torte warm or at room temperature.


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