Apple slab pie

Name: Apple slab pie
Ingredients: 1.5 kg apples; 7 tablespoons sugar; 1 teaspoon cinnamon; 200 g margarine or butter; 100 g sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 10 g baking powder; 1 egg; 300 g flour; 1 egg yolk (optional); 15 g powdered sugar

Dessert - Apple slab pie by Violeta D. - Recipia

Grated apples release a lot of juice, and the apple slab pie gets a soft, cinnamon-scented layer between two tender pastry sheets. The margarine dough browns on top, while the filling stays tender, with the apples front and center. I like to use slightly tart apples so the filling doesn't turn out too sweet. Prep: 30 minutes. Cook: 55 minutes. Rest: 30 minutes. Total: 115 minutes. Serves: 12. About 350 kcal and 9 g protein per serving.

Ingredients

1.5 kg apples
7 tablespoons sugar
1 teaspoon cinnamon
200 g margarine or butter
100 g sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
10 g baking powder
1 egg
300 g flour
1 egg yolk (optional)
15 g powdered sugar

Preparation

1. Peel and grate the apples. Put them in a pot with 7 tablespoons of sugar and the cinnamon; cook for 20 minutes, stirring, until the juice is absorbed. Leave the filling to cool. 2. Beat the margarine with the 100 g of sugar until smooth. Mix in the salt, vanilla, baking powder and egg, then add the flour and knead until you have a cohesive dough. 3. Divide the dough in two and roll out two sheets. Place the first sheet in a 25 x 35 cm pan, spread the cooled filling on top and cover with the second sheet. If you like, brush the top with egg yolk and prick it here and there with a fork. 4. Bake the pie in an oven preheated to 180°C for 35 minutes, until browned on top. Leave it to cool for 30 minutes, then dust with powdered sugar.

Notes

Keep it covered in the fridge for up to 3 days. A slice goes well with black tea. Firm apples hold their shape better than mealy ones, while very juicy apples may need a few extra minutes on the heat. Grate them right before putting them in the pot, as they oxidize quickly. In texture, it's closer to a sheet-pan pie than to strudel made with thin pastry sheets. You can use 200 g of butter instead of margarine; the dough contains gluten and egg, and with butter, dairy.