This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
Use either Sweet Dough No. 1 or No. 2, but better Yeast-Raised Pastry. Line a baking sheet with the dough 1-8 inch thick, prick well with a fork all over, allow the dough to rise 15 minutes, then lay on it apples previously peeled, cored and cut in eighths, arranging the same in rows. Bestrew with currants and sugar mixed with a little cinnamon; allow to rise 20 minutes more; then bake in medium-hot oven until apples become tender. Instead of sugar and cinnamon, a custard may be poured on before baking, consisting of 3 oz. sugar, 1 pint milk and 2 eggs. Beat this custard thoroughly before pouring on cake. If hard apples are used, bake apple cake for 15 minutes; then withdraw from oven and pour on custard and finish baking.