As told to and adapted by her daughter, Eva Lubans Baughman
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
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.
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.
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).