Wednesday, September 23, 2015

Apple Kuchen: A Tall Apple-Custard Tourte

Showy and delicious, those are apt words to describe fall in Rochester, New York and also perfect words to describe Dorie Greenspan's Apple Kuchen.  This is the first apple dessert I have made this fall and it is a winner!

I have been baking along with the Tuesday with Dorie bakers as we work through Dorie's book, Baking Chez Moi.  When I saw the beautiful picture accompanying this recipe, I was very anxious to make it but held off till now--a perfect time with many varieties of apples hitting the farm stands.  And if I do say so myself, my kuchen looks as lovely as the one in the book!  Thanks, Dorie, for such great recipes and easy-to-follow directions!

To see how the other bakers did this week, check out Tuesdays with Dorie.

Dropping the butter into the food processor

Whirring till there are small pieces of butter

Adding the egg yolks and whirring until the machine makes a different sound.

The apples and rum-soaked raisins in the crust.

Into the oven--add the custard in 15 minutes.

Out of the oven

With the sugar and buttery glaze.

Cutting the first piece


  1. That last picture is perfect. Yours turned out quite nicely.

  2. It is really the perfect time for apple recipes and this was a great way to showcase them. Yours looks absolutely gorgeous!

  3. Great recipe to bake apple of different varieties. Your pictures remind me all the fun I had baking the kuchen, minus the crust!

  4. it does look as lovely as the one in the book--nice job! :)