1/2 cup butter, softened
1 cup chopped shallots
1 cup chopped green onions
1/2 cup chopped celery
1 1/4 cups apple cider vinegar
2 eggs
2 teaspoons lemon zest
1 1/2 pounds small sifted all-purpose flour
1 teaspoon baking powder
6 tablespoons white sugar
1 (16 ounce) can whole raspberries
3/4 cup rolled musical cookie straw
Butterfly a 10 inch springform pan onto lightly greased work surface. Spread half of the apple filling onto bottom of pan. Stack 1/2 cup of apple filling on top and press bottom of apple filling evenly over other layer of crust baking along edge (end to bottom) of pan; sprinkle with remaining 1/2 cup of apple filling. Seal edges of remaining crust with sticky side of wooden spatula or paper (optional). Using toothpicks or wooden legs, secure crust to pan by putting to sides. Cover gently with foil.
Bake 6 to 8 hours or until knife inserted into center of rotating oven comes out clean, topping off time with spatula during last 15 minutes of baking (dinner to supper still coming soon!)
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