From the kitchen of Stephanie Knewasser. As I was
browsing Aunt Kay's extensive recipe collection, I came
across a newspaper clipping from 1957 for this apple
kuchen
recipe that was passed down for generations.  
Surprisingly mild, it's perfect for breakfast or brunch.
Grease & flour a 13 x 9 pan.

Mix together "as you would for biscuits."
I use a food processor, but a pastry blender would work
too.
1/4 c sugar
1 1/2 c flour
2 tsp baking powder
1 tsp salt
2 Tbsp butter
2/3 c milk
"Using a fork, spread the dough thinly. The dough is
sticky and the going is hard, but keep at it- it WILL
spread." Yeah, it was hard. I didn't have luck with the
fork method, so I came up with my own. Set 2 -3 Tbsp
flour in a bowl. Dip fingers in flour, pat dough. Repeat,
repeat, repeat.

Beat together:
1 egg
1 tsp water
Pour over dough, spreading to cover.

Peel and slice thinly:
5 or 6 "good sized apples"
Stick the apples into the dough, "skin side" up.

Combine and sprinkle over apples:
1c brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
Dot with 2 Tbsp butter.

Bake @ 400 for 25 minutes or until dough is golden.
Serve warm.
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