1 1/2 cup (375 ml) whole wheat flour
1 1/2 cup (375 ml) all-purpose flour (unbleached)
1 tsp (5 ml) baking powder
1 cup (250 ml) Rapadura sugar
3/4 cup (188 ml) butter (if using unsalted butter, add 1/4 tsp (1 ml) salt)
Rind from one lemon
1 tsp (5 ml) pure vanilla extract
6 medium aromatic apples
2 Tbsp (30 ml) milk (or substitute)
1 cup (250 ml) whipping cream (optional)
Combine flour and baking powder in a large bowl. Add sugar and one and a half eggs (leave one of the egg whites to brush the covered apples), lemon rind and vanilla extract. Cut butter into small pieces and place them around the edge of flour mixture. Knead all ingredients into a soft dough and place in refrigerator for 30 minutes.
On a floured surface, roll dough to about four millimetre thickness. Cut into six equal squares.
Peel and core apples and place each apple on a piece of the dough. Fill middle of cored apple with apricot jam. Wrap dough around fruit, making sure the top is completely sealed.
Mix egg yolk and milk and brush apples before placing them on a greased cookie sheet. Bake in a preheated oven at 400°F (250°C) for 20-25 minutes. Serve warm with a dollop of whipped cream.
Source: alive Magazine (pre-2000)