Stir apples into this mixture and mix thoroughly. Spoon mixture carefully over the prepared crust. Smooth the top. Bake at 325 F for approximately 45 minutes or until the center of the cake jiggles slightly but looks set when the pan is gently shaken. Chill overnight before serving.
Cooled cake freezes well.
Add just enough flour to make a soft dough hat holds together, mixing it in with a fork then working it with your hands. Knead for l0 minutes until smooth and elastic, adding a little flour if the dough is sticky. Wrap in plastic wrap and leave it in the refrigerator for one half hour. Flour your hands, and roll the dough between your palms into pencil thin ropes about one half inch thick. Lay them on a floured board and with a sharp knife cut them into one half inch pieces.