Mrs. Ingber's Apple Cake Or Torte

DOUGH: 1 c. sugar 1/2 c. shortening or butter 2 eggs 1/4 t. salt 1 c. liquid (juice of 1 lemon and 1 orange) 4 c. flour 2 t. baking powder FILLING: 5-6 large tart cooking apples, unpeeled juice of 1/2 lemon 3/4-1 c. sugar to taste 1 t. cinnamon Cream sugar and shortening well. Add eggs and beat thoroughly. Mix dry ingredients and add to batter alternately with the liquid, mixing thoroughly. Roll approximately half the dough on a floured board to 1/4" thickness. Place in greased 9 x 13 x 2" pan and spread the dough so it lines the bottom and sides of pan. (A larger pan can be used if desired. The recipe will make one 9 x 13 x 2" cake with a little dough left over for cookies. Half the recipe will fill an 8 x 8 x 2" pan.) To make filling, remove core from the apples and, without peeling, grate them on a very coarse grater; sprinkle with lemon juice and add sugar to taste. Amount will depend on the natural sweetness of the apples. Add cinnamon and mix well. Spread filling evenly over dough in pan. Sprinkle the top lightly with sugar cinnamon mixture. Roll other half of dough to 1/4" thickness. Place on top of layer of apples and pinch it against the sides of the pan to seal over filling. Sprinkle surface lightly with a few drops of water, then rather generously with the sugar and cinnamon mixture. Mark off squares by cutting through the top layer of dough, just to level of apples. Prick the center of each square to allow steam to escape. Bake at 350° for 40 minutes or until lightly browned. This dough can be kept in the refrigerator for about 1 week and used as needed. It is also good for little cookies made with a cutter or rolled by hand, then dipped in sugar cinnamon mixture or nuts.