Judy's Apple Slab Cake

* Exported from MasterCook *

Judy's Apple Slab Cake

Recipe By : Joan E. Bergner, Wauwatosa, Wisconsin
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups flour
2 Tablespoons flour
1/2 Teaspoon salt
3 Tablespoons sugar
1 1/2 Cups sugar -- (up to 2)
1 Teaspoon baking powder
1 Cup solid vegetable shortening
2 egg yolks
8 Tablespoons water
6 Teaspoons warm water
14 Medium tart apples -- pared, and sliced
-- , (up to 16)
1/2 Teaspoon ground cinnamon
2 Tablespoons butter
1 Teaspoon butter
2 Tablespoons lemon juice
2 Cups powdered sugar

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 1 1/2 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.

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