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This is a Jonathon/Arkansas Black cross with the best characteristics of both. It is medium sized, with a dark red coat and crisp, spicy yellow flesh. Very rich and flavorful. Ripens in late September.
(This is a dish my mother used to make for the Thanksgiving and Christmas holidays)
1/4 lb butter or margarine
2 cups flour
1/2 tsp salt
2 egg yolks
1/2 cup cold water
Mix butter, flour and salt until crumbly then add egg yolks and water; knead well. Store in refrigerator overnight or even for a day or two. Divide dough into 4 equal parts and roll out to 1 inch thickness. Cover with thin-sliced apples, raisins, sugar and cinnamon to taste. Add a little butter and roll up. Bake at 350 degrees until brown on top - about an hour and a half.