Bavarian Apple Tort

“Another Uncle Byron recipe, but he gives courtesy to Chuck Peppler of Fruit Heights, Utah. Absolutely wonderful but tricky getting the crust right in a dutch on a campfire.” – Papa J

Bavarian Apple Tort

Crust

  • 3/4 cup butter
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1 1/2 cups flour

Filling

  • 12 oz cream cheese
  • 6 tbsp sugar
  • 2 eggs; well beaten
  • 3/4 tsp vanilla

Topping

  • 4 cups thinly sliced apples
  • 1/2 tsp ground cinnamon
  • 1/3 cup sugar
  • 1/2 cup sliced almonds

Prepare Crust

  1. In a small mixing bowl combine all ingredients and cut together to make a soft dough.

    Press dough into the bottom of a 12" dutch making sure the dough comes up the sides of the oven about 1 1/2 inches.

Prepare Filling

  1. In a small bowl cream together all the ingredients until smooth.

    Spoon filling into crust and spread evenly.

Prepare Topping

  1. In a bowl add apples, cinnamon and sugar and mix until apples are well coated.

    Spread apples over top of filling.

    Sprinkle almonds over the apples.

Bake

  1. Replace the lid and bake using 8-9 briquettes on bottom and 16 on top for about 45 minutes or until crust is lightly browned.

    Make sure to rotate the oven and lid every 10 minutes to keep from developing brown spots on the crust.