Apple slab pie

By • March 30, 2015 0 Comments

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Author Notes: This is made with second half of My aunt Jagica cookies with jam recipe. This here is full recipe for the dough.
Filing can be apple, ricotta, walnut, chocolate.


Makes 9x11 inch baking pan


  • 8 ounces butter
  • 8 ounces shortening
  • 8 ounces icing sugar
  • 1 1/2 pounds flour
  • 1 egg
  • 2 egg yolk
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla
  • 1 lemon, zest


  • 5 apples ( 4 cups grated )
  • 1/3 cup sugar ( more or less depend on how apple are sweet )
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2-3 tablespoons ground almond, walnut or just plane bread crumbs ( if needed )
  1. In the bowl beat the butter, shortening and sugar until smooth ( 2-3 minutes ). Beat in the vanilla and lemon zest.
  2. Gently stir in the flour just until incorporated.
  3. Flatten the dough into a 4 disks ( you will need 2 for this recipe ), wrap in plastic wrap, and chill the dough until firm but not hard ( 30-40 minutes ).
  4. Peel and grind the apples on cheese grinder.
  5. Put in sauce pan with sugar, cinnamon and vanilla, stir all the time for 10-15 minutes. Let cool completely
  6. Roll half the dough between two pieces of parchment paper, take the top paper off and second pies paper with rolled dough put into the baking dish (9-11 inches)
  7. Put apple mixture on the dough and cover with another piece of rolled dough but this time without paper. If you fined apple to moist add ground almond, walnut or just plane bread crumbs just don't make to dry.
  8. Make some holes with the fork.
  9. Bake 25-30 minutes on 350F.
  10. Let cool and you can serve sprinkled with some icing sugar.
  11. f you leave over night it taste even better and it is easier to cut.

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