Simple Homemade Apple Slab Pie
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Prep Time45 Mins
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Cook Time1 Hour
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Serving8
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Ready In2.5 Hour
The few things I love about it are:
- you can eat the apple slab pie with your hands directly from the tray, no fancy schmancy silverware needed if you don’t have enough cutlery for everyone. use a serviette if you want to take it to the next level.
- it gets better over time. The apple juices make the top crust softer over night and give the cake a nice smooth texture. It will also taste great the day after so no worries if you have some leftovers! 🙂
- the ingredients are simple enough to get them at any random convenience store and are cheap. If you’re looking for low-budget but tasty cake, this is it
- It has potential for more flavour, depends what you’re into, e.g. more vanilla, cardamon, or raisins or lemon zest or, or, or…. Just do me one favour – do not replace the butter.
Ingredients
Directions
Before you deep dive into this recipe note that this is not a cake that gets prepped and done within an hour (those are usually my favourites). The recipe consists of few steps split in longer time slots which will give you a little of idle time to yourself in between. You'll need a rolling pin (or a bottle of wine) and a square baking pan (20cmx30cm / 8x12inch). Alternatively you can use the oven tray directly as the cake doesn't grow tall but it turns out big overall.
Sift flour with baking powder on the table (work station where you'll mix the dough). A large bowl will do too. Add 3/4 cup of sugar and vanilla sugar. The ingredients should be forming a little pile now.
Take out butter from the fridge, unwrap it and cut into small cubes. Add it to the dry ingredient pile and make a little hole in the middle of it for the eggs.
Add one whole egg and 3 egg yolks. Remaining egg whites put in a bowl and keep in the fridge until later. Start mixing the dough by covering the eggs with the surrounding ingredients. This will help you to keep the exercise relatively clean. The key to working this dough is to be fast. Don't overthink it and as soon as you will notice that the ingredients are combined and allow to form a ball without flaking, do it. Split the ball in two halves and put in the fridge for an hour.
Meanwhile peel the apples and chop into small cubes into a frying pan. Cover the fruit with 10 tsp of sugar and remaining package of vanilla sugar. Fry on low to medium heat and stir gently from time to time until the apples get soft. Mix in the cinnamon (optional: raisins if you're a fan) and keep on stove for few more minutes. Afterwards cool down completely.
Turn on the oven and set temperature to 175C / 345F. Take out egg whites from the fridge and beat using a mixer until stiff. Add remaining 1/3 cup sugar and mix until shiny. Put back in the fridge.
Take out half of the dough from the fridge and put between two sheets of parchment paper. This will help with the stickiness when rolling. Using rolling pin / wine bottle roll out the dough to the size of your baking tray (20cmx30cm / 8x12inch). Don't worry if it gets uneven. Use a knife to cut the right shape and blend in the cut out dough on the sides that are too thin / irregular. If possible put the dough on the parchment paper back to the fridge while you do the same with the second half of the dough.
Place one layer of the dough on the baking tray. Place apples on top. Take out the whipped egg white from the fridge and distribute evenly on the apples. Spatula works great for this.
Now take the parchment sheet with the second rolled layer of the dough and cover the pie while trying to meet the angles. This works almost like putting a fake tattoo on. Once the layer is properly placed on top take off the parchment sheet and that's it. Put the tray in the oven for ca. 50 minutes up to an hour. Keep an eye on it so it doesn't get black on top. If you notice it gets too dark you can cover it with a thin foil until the time is up.
Take out the cake from the oven. Cool it down and cover with icing sugar.
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