DOUGH:

1 c. soft sweet butter
1 tsp. vanilla
1 c. sugar
2 eggs
4 c. sifted flour
1 tsp. baking powder

Beat butter, vanilla, and sugar until light and fluffy. Add eggs, beating until smooth. Stir in flour and baking powder. Turn out onto lightly floured surface and knead for a few minutes. Dough will be soft.

Form into a log 2-inches thick; wrap in waxed paper and refrigerate.

FILLING:

1 1/2 tsp. cinnamon
1 1/2 c. sugar
6 c. chopped apples
2 c. chopped walnuts

Mix cinnamon and sugar together.

Use 2 (9-inch) layer pans. Slice dough into 1/8-inch slices and fill the bottom (preferably a loose-bottomed pan). Fill in the spaces so that the bottom of the pan is completely covered with dough. Use your fingers to press the dough in evenly, then cut additional slices to go around the sides of the pan. Cut off the excess; refrigerate for about 1/2 hour.

Arrange 1/2 of the apples; sprinkle with 1/2 the walnuts and 1/2 of the sugar- cinnamon mixture. Repeat with the balance of the ingredients. Make a lattice top with the balance of the dough. Press against the edges to seal. Brush with milk. Bake 50-60 minutes at 350 degrees.

Cool on a rack for at least 1/4 hour. Don't forget to dot with butter before putting on lattice. I roll out long macaroni-like strands in flour for the lattice top.