This recipe is from my mom, who says she got it from the Dutch neighbours that lived next door in the tiny Quebec logging town she grew up in. Given that, I feel confident enough posting it here – but if you recognize it as your family recipe, let me know! This is reasonably simple to put together, but is fancy enough to make for guests. It’s also delicious – the running joke in my family was that we had no idea how well this lasted, since there were never leftovers past the next day’s breakfast.

Dutch Apple Cake

Preheat oven to 425F and grease a pizza pan.
Prepare the apple slices first:
-Peel and core 4 large apples (I like Braeburn, but my mom always used McIntosh), and slice them into medium-thin slices. Each apple should yield around 14 slices. Toss with a dash of lemon juice and set aside.
In a small bowl, combine:
-1 ener-g egg replacer, prepared as per package instructions (1 1/2 tsp. powder whisked with 2 tbsp water)
-2/3 c. non-dairy milk
Set aside.
In a mixing bowl, measure:
-1 1/2 c. a.p. flour
-2 tsp. baking powder
-pinch salt
Combine these, and then add:
-1/4 c. COLD non-dairy butter
With two knives or a pastry cutter, cut the butter into the flour until well combined – until it resembles sand, with no lumps of butter.
Quickly add the egg replacer/milk liquid to the flour/butter bowl, and stir until just combined- don’t overmix! It will be quite moist. Scoop the batter/dough onto the greased  pizza pan, and use floured hands to press it into the pan. Cover with the apple slices (start at the outside of the pan, and work in!) and bake at 425 for 25 minutes.

Meanwhile, combine:
-1/4 c. room temperature non-dairy butter
-1/2 c. brown sugar
-1 1/2 tsp. cinnamon
-1/2 tsp. nutmeg
It will resemble a thick paste.

When the 25 minutes are up, remove pie and turn the oven down to 350F. Spoon the butter/sugar/spice paste over the hot pie, and spread it around so that everything is evenly glazed. Return to the 350 degree oven and bake for 15-20 minutes. If the edges look like they might burn before everything else cooks, cover them with a tin foil edging.
This is wonderful served warm with a scoop of vanilla non-dairy ice cream, but I strongly encourage everyone to try at least a sliver of this, served cold, for breakfast the next day!