Deep-Dish Apple Danish
|Cooking apples||8 Medium, peeled, sliced|
|Lemon juice||2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Dry yeast||1⁄4 Ounce|
|Warm water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Vanilla extract||1 Teaspoon|
|Confectioners sugar glaze||1 Dash|
Combine apples, 2/3 cup sugar, lemon juice, cinnamon, and nutmeg in a large saucepan or skillet.
Bring to a boil, cover, reduce heat, and simmer 25 minutes or until apples are almost tender.
Let apples cool.
Dissolve yeast in warm water; let stand 5 minutes.
Combine flour and 2 tablespoons sugar in a medium mixing bowl, cut in butter with a pastry blender until mixture resembles coarse meal.
Combine egg, vanilla, and dissolved yeast, stir into flour mixture.
Pat two-thirds of dough in bottom of a greased 9-inch square pan.
Spread apple filling evenly over dough.
Roll remaining one-third of dough into a 9-inch square on a well-floured surface, place over apple mixture, sealing edges to sides of pan.
Bake at 375Â° for 35 minutes, reduce heat to 300Â°, and bake an additional 25 minutes. (Cover edges with foil to prevent overbrowning, if necessary.)
Drizzle with Sugar Glaze.
Serve warm or at room temperature.