Recipe - Judys Apple Slab Cake

3 cup Flour
2 tablespoon Flour
One half teaspoon Salt
3 tablespoon Sugar
1 One half cup Sugar; (up to 2)
1 teaspoon Baking powder
1 cup Solid vegetable shortening
2 Egg yolks
8 tablespoon Water
6 teaspoon Warm water
14 md Tart apples; pared, and
cut or sliced up (up to 16)
One half teaspoon Ground cinnamon
2 tablespoon Butter
1 teaspoon Butter
2 tablespoon Lemon juice
2 cup 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 One half 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 MCRecipe Digest V1 #861 by Mark Scheffler
mds@simba.moneng.mei.com on Oct 23, 1997