Pastry:
Quickly combine all pastry ingredients in a food processor.
Do not overwork. Roll out the dough on a floured board
to a 1 1/2 cm (2/3") thick sheet. Roll from the middle
out to the edges. Fold the rectangle into thirds, as with
a letter. Wrap in plastic and chill at least 30$minutes.
Preheat the oven to 225 C (425 F). combine sugar and water
and bring to a boil. Simmer 1 minute.
Roll out half the dough to a 2 mm (3/32") and place
in the bottom of a 22 cm (9") springform and bake
until golden, 7-8 minutes. Reduce the oven temperature
to 175 C (350 F).
Peel and core apples and place close together on the dough.
Fill the core holes with berries and sugar or jam. Brush
the apples with sugar syrup. Roll a slightly larger dough
sheet to cover the apples. Make 3 cm (1 1/4") holes
in the dough between the apples. Make dough rings to frame
the holes. Attach with beaten egg. Brush the top of the
pie with beaten egg. Bake until golden, about 30 minutes.
Whisk egg yolks and sugar in a double boiler until thick
and lemon-colored. Beat in the wine. Pour the mixture
into the holes on top of the apple cake, or serve alongside.
The Norwegian Kitchen is available for purchase,
through the Vesterheim Bookstore.
Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101
(800) 979-3346 www.vesterheim.org
