Irene Sungailis Lubans’ Apple Kuchen
Eva Baughman has worked as a mom, a pastry chef and a recipe tester. She enjoys travel and nature photography.
This recipe is featured in Celebrating Piragi
As told to and adapted by her daughter, Eva Lubans Baughman
- Prep 30 minutes
Ingredients
- Vegetable oil for cookie sheet
- Remaining one-third of the piragi dough from the Piragi* recipe
- Remaining egg wash from previous recipe
- 4-6 pared and cored baking apples cut into 16ths
- 99 grams (½ cup sugar) mixed with 10 ml (2 teaspoons) cinnamon
- 113 grams (4 ounces) butter, melted
Preparation
1. Preheat oven to 177°C (350°F). and oil a 25 x 38 cm (10 x 15 inch) rimmed cookie sheet. Roll out the dough to fit the sheet. Press next to the edges to form a rim around the sides of the dough. Brush edge with egg wash.
2. Top the dough with overlapping sliced apples to make four closely-spaced long rows. Sprinkle cinnamon sugar over the apples. Drizzle the melted butter over the apples. Set aside to let the dough rise until doubled.
3. Bake until the apples are soft and edges golden brown, about 15 minutes. The kuchen can be placed briefly under a broiler if additional browning is desired. Let cool, and cut into rectangular or diamond shapes approximately 5 x 7.6 cm (2 x 3 inches).
Eva Baughman
Eva Baughman has loved studying and practicing photography since buying a second hand Nikkormat SLR when she was first out of college. Photography took a secondary role while she raised a family and worked as a pastry chef and as a recipe tester. When her nest emptied, her passion to create images was reignited. Now it’s with a Pentax DSLR, a Fujifilm X-T1 and in the digital darkroom. She especially enjoys travel and nature photography, has exhibited in New Hampshire, and has had her photos published by the New York Times for food-related stories. She is a member of the New England Chapter of Les Dames d’Escoffier.
Courtesy photo
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