2 cup flour
1/2 tsp baking powder
1/4 tsp kosher salt
1 large egg
1 1/2 sticks unsalted butter cut into pieces
1 cup sugar
grated zest of 1 lemon
6 Granny Smith apples, cored and peeled
1/2 tsp. cinnamon
In a food processor, add the flour, baking powder, salt, egg, butter, 3/4 cup sugar and lemon zest. Use the steel blade not the dough blade. Mix until this forms a dough. Take out and wrap it in plastic wrap and refrigerate for about 20 minutes.
In the meantime, use the food processor to grate the apples, much easier. Then pour the apples into a colander and mix with the remaining 1/4 cup sugar and cinnamon and let it hang out for about 30 minutes to drain. I really smushed the apples with my hands to get out all the liquid after 30 minutes were up.
Take 2/3 of the dough and press down in a 9" springform pan. Continue to press until the dough goes about 2" up the sides. Take the remaining dough and roll it out to form a 9" circle. This is the toughest part.
Pour the grated apples into the springform and then take the circular dough and place over the top. Mine broke a few times and I finally figured it out how to get the dough over the top without breaking. I used loads of flour and rolled the dough over my rolling pin and then rolled the dough over the apples.
Now pinch the dough all around the edges to seal them together. Take a fork and prick a bunch of holes so the torte can breath.
Put the torte in an oven set at 450 degrees. After 15 minutes, take the temperature down to 350. Bake until golden. About another 30 minutes at most.
Let cool before taking off the springform.