The Apple Cake Collection

Ingredients: 6 cups peeled, cored, sliced apples (use apples that are good for cooking) 3/4 cup granulated sugar 1 1/4 cups all purpose flour 3/4 cup brown sugar, packed 1/2 tsp salt 1/2 cup hard butter, cut up Preparation: 1. Place apple slices in ungreased shallow 3L casserole dish. 2. Sprinkle granulated sugar over top. 3. Topping: In a separate bowl combine flour, brown sugar and salt. 4. Cut in butter until mixture resembles coarse crumbs. 5. Scatter evenly over apple. 6. Press down lightly, 7. Bake, uncovered, at 375° F (190° C) for about 40 minutes, until apple is tender. Enjoy hot or cold! Enjoy with a scoop of ice cream!  Source of Recipe: Sent in by Samantha via Postcrossing

Ingredients: Dough: 1 cup butter, softened 3/4 cup sugar 1 egg 1/4 cup lemon juice 2 cups flour 1 cup crushed walnuts Filling: 3/4 cup applesauce chocolate icing (eg. 8 tbsp icing sugar, 4 tbsp cocoa, 8 tbsp softened butter, a little vanilla) Preparation: 1. Beat together butter, sugar and egg in a large bowl with electric mixer until fluffy. 2. Stir in lemon juice alternately with flour and walnuts. 3. Refrigerate dough for 30 minutes. 4. Divide dough into 4 balls and flatten each to a 9'' circle. 5. Bake on greased pie dishes at 350°F for 20 minutes. 6. When cool, assemble: torte layer, applesauce, torte layer, chocolate, torte layer, applesauce, torte layer, chocolate. Source of Recipe: Sent in by Doreen via Postcrossing

Ingredients: Pastry: 2 1/2 cups all-purpose flour 2 tbsp granulated sugar 3/4 tsp salt 1/2 cup each cold unsalted butter and lard, cubed 1 1/2 cup grated sharp Cheddar cheese 1/2 cup ice water (approximately) Filling: 3/4 cups granulated sugar 1/4 cup tapioca starch 2 tbsp lemon juice 2 tsp ground ginger 1 tsp vanilla 1/2 tsp cinnamon 8 cups thinly sliced cored peeled tart baking apples (such as Northen Spy or Granny Smith) Assembly: 1 egg yolk 2 tsp water 1 tbsp coarse sugar Preparation: Pastry: 1. Preheat oven to 425°F. 2. In large bowl, whisk together flour, sugar and salt. 3. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces; stir in cheddar. 4. Drizzle 6 tbsp of the ice water over top, tossing with fork and adding up to 2 tbsp more ice water if necessary to form ragged dough. 5. Knead dough a few times. 6. Divide dough in half; shape into discs. 7. Wrap each in plastic wrap; refriger