Apple Cake

Submitted by: Susan Gottlieb, Judaic Studies


  1. - 3 cups flour
  2. - ¾ cup granulated sugar
  3. - 2 ¾ teaspoons baking powder
  4. - ¾ teaspoon salt
  5. - ¾ cup Crisco
  6. - 3 eggs
  7. - 15 apples, peeled, cored and cut into eighths
  8. - 1 ¾ cups mixed brown and white sugars
  9. - 2 tablespoons flour
  10. - 1 tablespoon cinnamon
  11. - 2 tablespoons butter or margarine
  12. - Lemon juice
  13. - Granulated sugar


Sift flour, baking powder and salt. Add ¾ cup granulated sugar, Crisco and eggs (one at a time). Knead to form firm ball. Wrap in plastic and refrigerate overnight. Thoroughly mix apples with brown sugar, white sugar and cinnamon. Lightly grease a 9” x 13” pan. Line the bottom and sides of pan to hold. DOUGH TEARS EASILY BUT IS EASILY PATCHED.


Pour in apple filling. Dot the cake with butter and sprinkle with lemon juice. Cover with remaining dough, securing sides. (There will be tears in dough so don’t worry about slitting vents in crust. Sprinkle top crust with sugar. Bake for 60-70 minutes at 350 degrees. Cake freezes well if, when cooked, it is wrapped securely in foil and placed in plastic bag. Any fruit filling can be substituted, especially blueberries and peach. If using blueberry, use two cans pie filling.