From The Ethnomusicologists’ Cookbook, 2006, ed. by Sean Williams.

2 large apples

1/4 c. sugar

2-1/2 c. flour

1/2 t. baking powder

1/4 lb. butter

1 egg

1/2 c. milk

1 c. whipping cream

Peel, core, and chop up 2 large apples. Mix them with 1/4 c. sugar and set aside. Whisk 2-1/2 c. flour with 1/2 t. baking powder. Cut in 1 stick butter. Add 1/2 c. sugar. In a separate bowl, beat together 1 egg and 1/2 c. milk. Pour into the center of the dry ingredients and mix gently. Divide into two halves; the first half goes into the bottom of a lightly greased cake or pie pan (dough will be quite sticky, so use your fingers to shape it into the pan). Place the chopped apples on top, then stretch out the second half of the dough with your fingers and cover the apples with it, sealing the sides if possible. Cut a couple of slashes across the top and brush with beaten egg. Bake for 35-40 minutes at 350° and serve with whipped cream if desired.