A fair bit of work but well worth it
3lbs of plain flour
3 small pots of cinnammon
three quarters of a litre of corn oil plus more for greasing
5-6lbs of cooking apples peeled cored and cut into cubes about half an inch plus
1lb raisins, rinsed in hot water and drained
1 jar strawberry or other jam without seeds, apricot also v good
half a pound of white sugar
half a pound of ground almonds (I think called almond flour in the usa)
water about a third of a litre
peel core and cube apples, add some lemon juice to stop them turning brown
put almost all the flour into a large bowl with 2 pots of cinnamon and mix together, save some flour for rolling, make a well, add the oil and almost all the water, mix with a wooden spoon bringing the flour into the well until all combined, it is an oily pastry but must be fairly damp so add more water so there is no dry flour left but the pastry shouldnt be wet.
take a third of the pastry, cover remainder with a wet cloth, roll into a rectangle to fit your metal pan which should be about 18" x 12" x 3". I usually roll mine onto the rolling pin and back into the pan. Dont worry if there are tears, you can fix them by pinching and adding bits. Oil the pan first with corn oil and don't forget the sides and corners
spread the pastry with jam, then add half your apples, half the ground almonds, half the raisins, and sprinkle generously with sugar and half the cinammon pot.
make another layer of pastry and repeat apples jam sugar etc.
roll out last layer of pastry lay on top, make sure all tears and holes are fixed. Score your pastry into squares approx 35 pieces (5 x7). Pour some more corn oil over the top to cover the pastry in a thin layer.
Bake at 300 for about an hour and a half then turn down oven to 150 for another hour and a half.
Remove from oven, loosen sides with a metal spatula, cover with a cloth making sure cloth doesnt sit on the pastry. Cool before cutting though it;s always tempting to have a hot piece but it collapses a bit when just out of the oven
Great the next day or for days after. Freezes well, smells great. Serve with powdered sugar on top and thick cream. I have used half apples and half sliced plums which was also fab.