As noted in the instructions, the dough for this recipe is very soft. We used about 1+2/3 C flour, added in 1/3 measures. After dividing the dough, we shaped it into small discs and rested for about half and hour in the fridge before rolling. After rolling, we rested the crusts for 5 minutes in the freezer which helped with handling when it came to shaping the pie.
Instructions
Make a soft dough from 2 eggs, 2 tbsp. sugar, ½ C [melted] butter, 3 tbsp. sour cream, 1 tsp. baking powder, and as much flour as it will absorb. Divide into 2 parts, and roll out 2 sheets. Place one on a greased baking sheet. Meanwhile, grate 2 lbs. apples, mix with 1 C sugar and ½ envelope vanilla powder [or ½ tsp. vanilla extract], and spread over the first sheet of pastry. Cover with second sheet, and pierce with a fork. Brush with egg [wash], and bake [at 350ºF] about 1 hour.
Recipe Notes
This recipe differs from the one published in the IJN, as the amounts are all halved. Making half of this recipe leaves you with a double-crusted pie, so the full recipe either leaves you with one gargantuan pie or two normal sized ones. And yes, this recipe is really more of a pie than a cake.
For the apples, we used a mix of Granny Smith, Fuji and Pink Lady. Not having a food processor to hand, we box grated one half of them and thinly sliced the other half.