Simple apple slab pie

Name: Simple apple slab pie
Ingredients: 21 tablespoons sugar; 2 eggs; 21 tablespoons oil; 21 tablespoons sparkling mineral water; 700 g flour; 1 packet (10 g) baking powder; 1.5 kg apples; 6 tablespoons sugar; 1 teaspoon cinnamon

Dessert - Simple apple slab pie by Leana B. - Recipia

Grated apples are cooked until their juices evaporate, then tucked into a simple apple slab pie between two sheets of dough made with oil and sparkling mineral water. The crust browns in the oven, while the filling stays soft, with a little cinnamon. I choose apples that are slightly tart so the filling isn’t too sweet. Prep: 35 minutes. Cook: 50-65 minutes. Rest: 80 minutes. Total time: 165-180 minutes. Servings: 16. Approximately 460 kcal and 6 g protein per serving.

Ingredients

21 tablespoons sugar
2 eggs
21 tablespoons oil
21 tablespoons sparkling mineral water
700 g flour
1 packet (10 g) baking powder

For the filling

1.5 kg apples
6 tablespoons sugar
1 teaspoon cinnamon

Preparation

1. Beat the eggs with 21 tablespoons of sugar. Add 21 tablespoons of oil and 21 tablespoons of sparkling mineral water, then mix. 2. Work in the flour mixed with the baking powder and knead until you have a smooth dough that doesn’t stick to your hands and stays soft. Peel the apples and grate them using the large holes of a box grater. 3. Put the apples in a pan with 6 tablespoons of sugar and cook for 10-15 minutes, until their juices evaporate. Add the cinnamon, then leave the filling to cool for 20 minutes. 4. Divide the dough in two. Roll out the first sheet on baking paper, slightly larger than the pan, then place it in the pan. Spread the cooled filling in an even layer. 5. Roll out the second sheet on baking paper and place it over the filling, turning it over with the help of the paper. 6. Bake the pie in an oven preheated to 180°C for 40-50 minutes, until golden brown. Leave it to cool completely, about 60 minutes, before cutting.

Notes

Keep covered in the fridge for up to 3 days; take the slices out a little before serving. You can serve it with black tea, without sauce or whipped cream. You can replace the apples with 1.5 kg of firm pears, cooked until their juices evaporate too. The dough contains gluten and eggs. Very juicy apples may need a few extra minutes in the pan, while mealy ones soften quickly; keep an eye on how much juice they release. Letting the filling cool is the step people most often rush; leave it until it’s no longer steaming before spreading it, or the bottom sheet will get soggy. If the apples are very sweet, you can reduce the sugar in the filling to 4 tablespoons.