13 quarts apples (about 24 medium), peeled and sliced (see note)

Core the apples, up to you whether to peel, but slice in flat slices of a uniform thickness, NOT wedges, to insure even cooking. Arrange the apples in four greased 13x9x2-inch baking pans.
Combine water and lemon juice; sprinkle apples and coat. Sprinkle on nut pieces if used.
Combine flour, sugar, cinnamon and salt; cut in butter until crumbly. Stir in cheese lightly. Spread over apples. Bake at 350 degrees for 35 minutes or until apples are tender and topping is crisp. For dessert, serve warm with a little whipping cream or ice cream if desired.

Variation: Serve warm for a winter breakfast or brunch with a serving of breakfast ham or bacon and milk or cream on the side.

Pastry
2 pounds butter, preferably European style unsalted
2 pounds (8 1/2 cups) self rising flour, divided
Juice of 2 lemons
6 egg yolks, well beaten
1 and 1/2 cups water

Raisin-Walnut Filling
1 cup soft butter
1 tablespoon decorticated cardamom seeds, crushed or ground
4 cups brown sugar
4 tablespoons evaporated canned milk
OR 1/2 cup whipping cream
3 cups golden raisins
2 cups chopped and crushed walnuts

Powdered sugar to garnish, about 2 cups

Take one half of the flour and cut in the butter as if making pie crust. This makes a buttery crumbly mixture.

Mix the remaining one half of the flour with the water, lemon juice and egg yolks. Knead for a full 20 minutes, or until it looks like blistery bubbles are forming under the skin.
Roll out on floured board to a rectangle of one-half inch thickness. If it is too springy to roll, let it rest 20 minutes and it will cooperate (the gluten relaxes).
Spread the crumbly mixture of flour and butter across 1/2 of the rectangle. Fold the other half over, capturing all the butter mix in a layer inside a dough "pocket", lightly pressing the sides together to keep the crumbs in. Then fold in half again. It will be almost 2 inches thick. Cover and place in refrigerator for 2 hours to relax the dough and firm the butter. I use a dish towel which I have wetted and wrung out as a cover.
While the dough is resting, make the raisin nut filling. Place the raisins in a sauce pan, add just enough water to cover. Simmer the raisins in water until puffed soft, stirring once or twice. Drain off the liquid. Let cool. NOTE: The raisin water is sweet and can be saved to cook oatmeal or as the liquid in a cookie or yeast bread recipe.
Finish the filling by melting the butter and mixing the cardamom into it. Then stir in the brown sugar and enough evaporated milk or cream to enable you to spread mixture easily. Next mix in the cooked, cooled raisins and the chopped nuts and blend well. Set aside.
Take the dough out of refrigerator and roll out once to 1/2 inch thickness, fold, cover and put back in refrigerator for 1 hour. It will be about 1 inch thick.
Repeat rolling and folding and place in refrigerator for 30 minutes.

Remove the dough from refrigerator, place on floured board and cut into six flat parts. Roll out one part at a time to a rectangle of 1/8 inch thickness about 6x12 or 9x9 inches. Cut into 3 inch squares.
Spread some raisin-nut filling near the top edge and center and roll top edge to bottom. Press open corners together, so the filling will not leak out. The cookie looks sort of like a fat bed pillow. Place on an ungreased cookie sheet seam side down.
Bake on cookie sheets or thin baking pans in a 400 degree F oven for about 10 to 15 minutes. They should be just golden, not dark brown.
When cool and just before serving sprinkle some powdered sugar across the tops.

4 pounds of dates (pieces or chopped)
2 cups sugar
4 cups water
1 cup lemon juice
2 cups chopped walnuts
6 cups sifted flour
2 teaspoons baking soda
2 teaspoons salt
3 cups butter or margarine
OR may substitute 1/2 applesauce for half the fat
4 cups packed light brown sugar
6 cups quick oats

Cook first 4 ingredients until slightly thickened. Add walnuts. Set aside.
Mix crust ingredients well. Spread 2/3 of the mixture onto the baking tray. Bake approximately 15 minutes, until the bottom layer just sets.
Spread with date filling. Top with remaining 1/3 oatmeal crust.
Bake at 375 degrees until golden brown (approximately 20 minutes) or until set in the center.
Let stand in the pan on a rack until warm, then cut into squares.

Variation: May use any combination of finely chopped dried fruit and raisins to make the filling.

Variation: Banana Custard filling:
4 cups coarsely chopped dried apple or pear
4 cups hot water
16 large bananas, peeled and cut into 1-inch pieces (a great use for over-ripe bananas)
8 large egg
16 large egg whites OR 6 additional whole eggs
1 to 1 1/2 cups honey
1/2 tablespoon ginger or nutmeg

Soak the apple or pear in the water for just 15 minutes, then drain. The water is sweet and can be saved to make hot cereal.
Place the bananas, egg, egg whites, honey, and ginger or nutmeg in a food processor and blend until smooth. Add the apples and pulse just until combined.
Pour the banana mixture onto the hot crust, sprinkle the remaining oat mixture evenly over the top, pat gently.
Return to the oven and bake 20-25 minutes more or until set in the center. Let stand in the pan on a rack until warm, then cut into bars. Remive from pan. Store custard bars airtight and refrigerated.