*  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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