How To make Judy's Apple Slab Cake
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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How To Creative Pie Crusts with Julie @thefeedfeed and Judy @thejudylab
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Healthy Apple Pie
Another healthy guilt free recipe from the Swap that for This series.
Learn how to make a delicious apple pie with less saturated fat and more fibre than conventional apple pies.
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Bea's No-Peel Apple Crisp
This apple crisp is your rabbit-from-a-hat dessert when you have no time to make a proper pie. But this crisp is no second-place finisher; it’s a star in its own right! GET THE RECIPE ►►
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INGREDIENTS (Serves 6-8):
For the topping:
1/2 cup (65 grams) unbleached all-purpose flour
1/2 cup (45 grams) rolled oats
1 cup (85 grams) coarsely chopped walnut pieces
1/2 cup (100 grams) sugar
5 tablespoons (70 grams) unsalted butter, melted
1/8 teaspoon salt
For the filling:
Grated zest and juice of 1 orange
1/4 cup (70 grams) dried apricots, coarsely chopped
1/2 to 1/4 cups (50 to 100 grams) sugar, depending on the tartness of the apples 1 teaspoon ground cinnamon
1 teaspoon ground cinnamon
6 medium crisp, flavorful apples with a decent balance of sweetness and acidity (I like Pippins, Sierra Beauties, Pink Ladies, and new-crop Jonathans, or a mixture)
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Asian Pear Apple Pie Recipe (w/ Honey Spring Roll Topping) [Dairy Free & Vegan Options]
This recipe is inspired by the classic apple pie & spring rolls. In every slice, tender layer of buttery crust… topped with lightly sweetened cinnamon spiced honeycrisp apple & asian pear slices… covered with a crispy decadent mound of honey spring roll topping. It’s like an explosion of texture in your mouth.
Asian Pear Apple Pie Recipe (w/ Honey Spring Roll Topping)
Yield 9”inch pie; Approx 8 to 10 slices
(Butter Pie Crust)
1 1/3c (213g) AP flour (plus extra for rolling dough)
1 Tbsp (6g) powder sugar
1/8 tsp sea salt
7 Tbsp (100g) unsalted butter, cold cubed OR unsalted margarine
1 large egg yolk (20g) OR 2 Tbsp water
3 Tbsp (45ml) cold water, Divided
(Asian Pear Apple Pie Filling)
1/2c (64g) black sugar
1 Tbsp (10g) granulated sugar OR organic cane sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp grated nutmeg
Pinch of ground cloves
1/4 tsp sea salt
1lb asian pear (approx 4 cups; 1 pear)
2 1/2 lbs honeycrisp apples (approx 11 cups; 5 to 6 apples)
1 Tbsp (15ml) lemon juice
1 tsp grated lemon zest (approx 1 lemon)
2 Tbsp (28g) unsalted butter OR unsalted margarine
1Tbsp (8g) cornstarch
1Tbsp (15ml) water
(Spring Roll Shell - yield 28 sheets)
2/3 cup + 2 Tbsp + 4tsp (206ml) hot water
1/2 tsp sea salt
2 2/3c +2 tsp (340g) all-purpose flour
3 1/2 tsp vegetable oil
OR
pre-made Spring Roll Shells (wei-chuan brand- approx 6”inch/ 30 pieces)
(Honey Spring Roll Topping)
8 Tbsp unsalted butter, melted OR OR unsalted margarine
1 to 2 tsp granulated sugar (for drizzle) OR organic cane sugar
1/2 tsp sea salt (for drizzle)
1 Tbsp honey (optional)
1/4 cup powder sugar
*Please read through instructions before beginning.
Butter Pie Crust Instructions:
1) In a medium bowl, combine flour, powder sugar, & salt.
2) Add butter & with your fingers. Work quickly to press butter (not melt the butter) into the flour mixture till it reach the consistency of coarse breadcrumbs. Set aside. 3) In a separate bowl, whisk egg yolk & 2 Tbsp cold water.
4) With a pair of chopsticks, gradually add yolk mixture to the dry ingredients. Add remaining 1 Tbsp of cold water to flour areas that are dry.
5) Knead dough till it just comes together into a ball. Bowl should be clean.6) Plastic wrap dough & refrigerate for at least 30 minutes.
Note: Dough can be refrigerated a few days in advance or frozen for up to a month.
7) On a lightly floured surface, roll dough to approx 1/4 inch thick. To measure if dough fits inside the pan, place the pie pan on top of rolled dough & check all sides. 8) Lightly spray pie pan with cooking spray.
9) Roll dough onto the rolling pin. Transfer dough on top of the pie pan. & gently press dough into the pie pan. Trim off excess crust.
10) Place pie pan in freezer for at least an hour.
Asian Pear Apple Pie Filling Instructions:
1) In a small bowl, whisk together black sugar, granulated sugar, all 4 spices, & salt. Set aside.
2) Peel, core & cut both fruits (apples & asian pear) into 1/4-inch slices. Place into a large bowl.
3) Add lemon juice & mix till combined.
4) Add sugar mixture & mix till evenly coated. Cover top with plastic wrap. Let it sit for at least 30 minutes.
5) Drain fruits. (Yield approx 1/2 to 3/4 cup of syrup juice)
6) In a large pan on medium heat, reduce the syrup juice to approx half. Consistency will be thicker but still pourable liquid. Avoid overheating.
7) Immediately add butter & stir till completely melted.
8) Add fruit slices. Occasionally stir & cook till apples are bendable but still holding their shape. (approx 10 minutes)
9) In a small bowl, whisk together cornstarch & water. Drizzle this slurry over fruit & continue to cook. Mixture should thicken slightly. (Approx 1 to 2 mins)
10) Remove pan from heat & stir in lemon zest. Spread onto a silpat lined baking sheet. Allow to cool completely.
Note: Filling can be prepared 1 to 2 days ahead, kept refrigerated in an air tight container.
(Pre-made) Honey Spring Roll Topping Instructions:
(Please watch video)
Tip: Can be kept for a few days in air tight container in room temp. Reheat in oven if it becomes soggy.
(Homemade) Honey Spring Roll Topping Instructions:
(please watch video.)
Tip: Bake up to 2 days ahead. Store in room temp in air tight container. Reheat if soggy.
Assembling Asian Pear Apple Pie Instructions:
(please watch video.)
Tip: Bake up to 24 hours before serving, kept in room temp. Cover top with foil & store in air tight container.
Note: Recipe was adapted from-
youtube.com/watch?v=SUVq6g0zfBM
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#asianpear #pie #applepie
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