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Apple Slab Cake


Although this dessert is called a cake, the consistency is more similar to that of a pie.













Low Fat, Low Cholesterol, Trans-fat Free, Low Sodium


3 cups all-purpose flour
2 tablespoons all-purpose flour
½ teaspoon salt
3 tablespoons sugar
1 1/2 to 2 cups sugar
1 teaspoon baking powder
1 cup vegetable shortening
2 each egg yolks
8 tablespoons water
6 teaspoons water
14 to 16 medium Granny Smith apples
pared, sliced
½ teaspoon 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 1½ 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℉ (180℃).

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 3176% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 92mg 4%
Total Carbohydrate 25g 25%
Dietary Fiber 2g 9%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 10%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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