7 apples, peeled, cored and sliced 2 C. all-purpose flour 1 tsp. salt 1 C. butter 1-.25 oz. pkg. active dry yeast 1/4 C. warm water 1 tsp. white sugar 2 egg yolks 1/2 C. tapioca 3/4 C. white sugar 1 tsp. ground cinnamon
Preheat oven to 350F. Sift flour and salt together into a medium bowl. Cut in butter as for pie crust to pea sized pieces; set aside. Put warm water and 1 teaspoon sugar in a large bowl. Add yeast; let dissolve. Add slightly beaten egg yolks to yeast mixture. Add flour mixture and gently mix until mixture forms a ball; divide in half. Use 1/2 for bottom and 1/2 for top crust. Roll out one crust to fit a 9x13" inch ungreased pan. Sprinkle tapioca over dough. Fill with sliced apples, piled high. Sprinkle with mixture of 3/4 cup sugar and 1 teaspoon cinnamon. Roll top crust to fit pan. Put top over apples, seal in around pan, tucking top under (do not flute); do not prick. Bake at 350F for 45 minutes. While still slightly warm, frost with butter frosting.
Elva is our wonderful Old Order Mennonite Cook and one of the best bakers I know! She gets the apples from our neighbor's orchard and creates the most delicious Apple Breakfast Cake!