APPLE SCHALET, No. 1

Ingredients

• 1 quart All-purpose flour (Quantity estimated (not specified in original recipe))
• 2 tumblers Ice-cold water (Quantity estimated (not specified in original recipe))
• 1 tablespoon Brown sugar
• 1/4 teaspoon Salt
• 1 pound Butter (or vegetable shortening) (Originally fresh beef heart fat. Substituted with butter or vegetable shortening for modern preference.)
• 3 cups Tart apples, peeled and chopped (Quantity estimated (not specified in original recipe))
• 1 cup Raisins (Quantity estimated (not specified in original recipe))
• 1 tablespoon Lemon peel, grated (Quantity estimated (not specified in original recipe))
• 1/4 cup Candied citron, finely chopped (Quantity estimated (not specified in original recipe))
• 1/4 cup Pounded almonds (Quantity estimated (not specified in original recipe))
• 2 tablespoons Melted butter (Quantity estimated (not specified in original recipe))
• 1/2 cup Granulated sugar (Quantity estimated (not specified in original recipe))
• 1/2 cup Brown sugar (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Ground cinnamon (Quantity estimated (not specified in original recipe))
• 1/2 wine-glass Dry red wine (Quantity estimated (not specified in original recipe))
• 1 each Egg, beaten (Quantity estimated (not specified in original recipe))
• 1 cup Water (Quantity estimated (not specified in original recipe))
• 1 wine-glass Brandy (Quantity estimated (not specified in original recipe))
• 1 tablespoon Sugar (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a deep bowl, sift the flour. Add the ice-cold water, brown sugar, and salt. Add the butter and work well into the sifted flour until combined. Place the dough on a lightly floured surface and work with the palm of your hand until smooth, about 5 minutes. Do not overwork.
2. 2Lightly flour your work surface. Divide the dough in half. Roll out half of the dough and use it to line a greased deep pudding dish, ensuring the bottom and sides are covered. Fill the dish one-third full with chopped apples, raisins, grated lemon peel, chopped citron, pounded almonds, and melted butter. Sprinkle with a mixture of granulated and brown sugar, and ground cinnamon. Moisten each layer with wine.
3. 3Roll out the remaining dough and place it on top of the filling. Press the edges of the dough firmly together, using a beaten egg to seal. Brush the top with the beaten egg. Pour a cup of water over the pudding before placing it in a preheated oven at 350°F (175°C). Bake for 2 hours, or until the crust is golden brown. If the top browns too quickly, cover it with foil.
4. 4Before serving, carefully turn the pudding out onto a large platter. Pour a wine-glass of brandy, slightly sweetened, over the pudding and light it. Carry to the table in flames. For a simpler version, omit the wine, brandy, almonds, and citron, and moisten with water before baking.