As a family, we don't know the correct spelling of this apple pastry; our great-grandma never wrote it on paper, but this is how she pronounced it (it's possible it is a variation of maultachen). This version is my take on great-grandma Eslinger's apple dish; I've added some sugar, and a little more butter. Originally the apple-cream sauce is poured over the dish while it's still in the oven, but I found this to make the bottom crust a bit too gummy. If you'd like to try it, however, pour the sauce over the entire dish 2 minutes before taking it out of the oven, and then turn the oven off and let the dish rest for a few minutes in the warm heat. A glass pan works best here for a flakier bottom crust. Six pastries will fit snuggly in the pan, but if you want even a flakier/crisp bottom crust, you can bake the pastries in two pans, separated a bit. —sarah kieffer | the vanilla bean blog
1 1/2 cups
egg, lightly beaten
1/4 - 1/2 cups
2 1/2 pounds
(5-6 large) apples (I used Galas), sliced 1/4 inch thick
In a large bowl, whisk together the flour, sugar, and salt. Scatter the butter over the flour and use a pastry blender (or your hands) to cut the butter into the flour to form pea-sized pieces. Add the lightly beaten egg and mix into the flour until incorporated. Add the water, starting with ¼ cup and adding more until the dough makes a soft ball (it will be a little sticky at this point). Turn the dough out onto a piece of plastic, and press into a 4 inch disk. Wrap and refrigerate the dough for 1 hour (or up to 2 days).
While the dough is chilling, peel and slice the apples. In a large bowl, combine the sliced apples, sugar, lemon juice, cinnamon, and salt. Set aside.
Adjust the oven rack to the lowest position and place a rimmed baking sheet on the rack. Heat the oven to 450 degrees.
After the dough has chilled, place it on a floured counter top and using a knife or bench scraper, cut the dough into 6 equal pieces. Roll out each piece into a 9-10 inch circle, using flour as needed (the dough will be sticky). Mound apples in the middle of the dough, and spread them out a bit, leaving a 2 inch border all around. Fold the long sides of the dough over the apples, and then fold then ends in. Gently turn the pastry over and lay it in a 9 x13 inch pan (a glass pan works best here for a flakier bottom crust). Repeat with the remaining dough pieces. Brush the tops of the muldoshin with heavy cream, and then generously sprinkle with sugar.
Put the baking dish into the oven on the preheated baking sheet, and cook for 10 minutes. Lower the oven temperature to 400, and continue to cook until the muldoshin is golden brown, about 45-50 minutes total.
While the muldoshin is cooking, make the apple cider-cream sauce. In a medium skillet, brown the butter. When the butter is browned, turn off the heat and let the butter cool a bit (if you pour the cider right in, it will sputter up everywhere). Add the apple cider and turn the heat back to medium, cooking until the cider is reduced slightly (to about ½ cup). Slowly pour in the heavy cream, and cook until the cream is heated through and just bubbling. Turn off the heat, and stir in the vanilla.
When the muldoshin has finished cooking, remove it from the oven and let it cool for a few minutes. Remove the muldoshin from the pan, and place on a serving dish or individual plates. Serve with the apple cider-cream sauce, pouring generously over each piece.