Back to the basics

I worry a lot. Usually about things that are beyond my control, which makes the whole thing pointless. So why worry?
Just try to stay on the positive side, right? Sure, easier said that done. I'm always in a roadrunner mood. Go, get it, now, fast typeathing. I get overly excited about the most trivial things. And when I have a cloud over my head, the last thing on my mind would be food. I cannot touch food, for the life of me. That may very well be the reason I haven't spent much time in the kitchen lately. That, and also the abundance of fresh local apples, that I have been devouring by the buckets (left no room for anything else). They're so incredibly crisp when freshly picked! I'd always go for a freshly picked apple over any apple dessert.
On my last trip to the farmers' market however I bought so many different types, that I just didn't know where to keep them.
So I made the simplest, most delicious apple squares I could think of. I've been enjoying these since I was a toddler. Never thought of them as dessert. They're a meal in their own right. Make them in the evening. Take the whole pan with you, go to your dark oak library, (I don't have one, but you go ahead and do it), close the door behind you, choose a leather-bound mystery, plant yourself comfortably in your reading chair and devour them while still warm. Don't expect a lot of leftovers.

Apple cinnamon squares

Dough:

300 g all purpose flour
pinch of salt
1 large egg
125 g sugar
1 tbsp baking powder
125 g unsalted butter, at room temperature
100 ml sour cream
1/2 tbsp vanilla

Filling:

3,5 to 4 lb of your favourite apples
1 tbsp cinnamon
Juice of half a lemon

Preheat oven to 375F.
Butter and flour a medium sized baking pan, knocking out excess flour.
For dough: mix all ingredients to form a smooth dough. Divide in two. Cover with a tea towel, chill in the fridge for 1 hour.
For filling: peel and grate all the apples. Squeeze them by the hand fulls to get rid of the excess juice. You should get about two cups of apple juice, depending on the apple. Put juice aside for later use.
Mix in cinnamon and lemon juice.
Roll out half of your dough, to fit your pan. Dough will be thin. Pour apple mixture evenly over dough in pan, cover with second rolled out dough. Prick dough all over with a fork and bake for about 35 minutes or until golden.