Iced Apple Kuchen

Need a quick dessert for a last-minute invite to a Fourth of July party? This goes pretty fast especially if you use the canned pie filling. As soon as the Kuchen goes from hot to warm, you glaze it with your icing and you are good to go!

Be prepared! We got a call around noon one Fourth of July with a sudden, very unexpected invite. Not to be rude as they sounded so sincere, we said we thought we could make it even if the location was an hour away. Before I could hang up, the caller said, “Oh, by the way, would you bake and bring six dozen cookies with sort of a holiday icing, too!” I managed, we went, and when we were leaving after the event, the hostess said, “Thank you for coming. Gosh, I would never ever dream of driving this distance to your home!” End of that social era (error?) in our life!

Iced Apple Kuchen

2 cups flour
1 Tablespoon cold water
½ teaspoon salt
1 Tablespoon fresh lemon juice
3/4 cup lard or shortening
1. 1 – 10 oz. can apple pie filling*
2 beaten egg yolks

Mix flour, salt and shortening with a fork like pie crust. Mix together egg yolks, lemon juice and water and then add to flour mix. Roll half the dough out like a pie crust to fit a jelly roll pan. Place the crust on a greased jelly roll pan or cooky sheet. Arrange apples on the crust. Sprinkle with 3/4 cup sugar mixed with 2 Tablespoons cinnamon. Add dabs of butter. Roll out other half of dough. Cover apples and seal edges. Bake at 375 until golden; 25 -30 minutes. Drizzle with icing.

1 cup powdered sugar dash of vanilla and milk, as needed to make the icing spreadable.

*By the way, it isn’t against any law saying that you can’t peel, dice, and simmer your own apples for the filling!

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