Judy's apple slab cake

1 Servings

Ingredients

Quantity Ingredient
3 cups Flour
2 tablespoons Flour
½ teaspoon Salt
3 tablespoons Sugar
1½ cup Sugar; (up to 2)
1 teaspoon Baking powder
1 cup Solid vegetable shortening
2 Egg yolks
8 tablespoons Water
6 teaspoons Warm water
14 mediums Tart apples; pared, and sliced (up to 16)
½ teaspoon Ground cinnamon
2 tablespoons Butter
1 teaspoon Butter
2 tablespoons Lemon juice
2 cups Powdered sugar

Directions

To make crust: Combine 3 cups flour, salt, 3 tablespoons sugar and baking powder in bowl. Cut in shortening using pastry blender or two knives.

In separate bowl, mix egg yolks and 8 tablespoons water. Add to flour mixture. Mix well until dough forms a ball. Separate into 2 balls. Roll one ball to cover width and length of jellyroll pan. Press onto bottom and up sides of lightly greased pan.

To make apple filling: Arrange apple slices over crust. Combine remaining 2 tablespoons flour, remaining 1½ to 2 cups sugar and the cinnamon.

Sprinkle this mixture over apples. Dot with 2 tablespoons butter and sprinkle with lemon juice.

Preheat oven to 350 degrees.

Roll out second ball of dough to make top crust. Place over fruit and pinch edges to seal. Bake 1 hour or until crust is light golden brown.

When pie is done, remove from oven and cool completely on wire rack.

Make glaze by blending powdered sugar with remaining 1 teaspoon butter.

Slowly add remaining 6 teaspoons warm water and mix until smooth. Top cooled pie with glaze. Makes 15 to 20 servings.

Joan E. Bergner, Wauwatosa, Wisconsin, sent this recipe for apple cake as requested by Dorothy Mankiewicz, Milwaukee.

She wrote: "Enclosed is an old family recipe for Apple Slab Cake of my grandmother's, given to me by my aunt. Dorothy Mankiewicz said her mother's cake was filled with applesauce and that might have been so, but the apples in my recipe cook down to an applesauce consistency, so I think this one is comparable to hers.

"This is a large cake and takes some time to prepare, but well worth the time and effort. It is enjoyed in our family by three generations." Although this dessert is called a cake, the consistency is more similar to that of a pie.

Published in the Milwaukee Journal Sentinel 10/22/97.

Recipe by: Joan E. Bergner, Wauwatosa, Wisconsin Posted to MC-Recipe Digest V1 #861 by Mark Scheffler <mds@...> on Oct 23, 1997

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