2 c. flour
1/2 lb. butter
1/4 c. sugar
1 egg

Crumble the above ingredients. Form a ball. Roll out to fit sides and bottom of an 8 inch springform pan.

FILLING:

8 apples, peeled & sliced thin

Mix with sugar and cinnamon. Add hazelnuts, walnuts, raisins, dried apricots, or use one of the nuts or have it plain. Toss with 2 tablespoons minute tapioca. Bake at 400 degrees for 10 to 15 minutes. Lower heat and bake at 350 degrees until done (about an hour in all). This cake is also done with fresh peaches. My friend Anita makes it, freezes it, and bakes it frozen. She said it is just wonderful that way.

This recipe comes from a cousin that was my first mentor when I first married. I had never baked a cake and she would demonstrate for me. It was so wonderful having such a good teacher and I appreciated all the time she spent with me. Years later, when I would have her over for dinner, she was so proud that I became such a good cook.