Fall has arrived, again! We finally had a drop in temperatures, about 20 degrees in a day, and it actually looks and feels like Fall.
Naturally I did what one does on a Fall weekend, put on a pot of soup, made some cookies, a slab apple pie, and a couple loafs of bread. Then I took a long leisurely bike ride and finally relaxed with a few magazines and a cup of tea.
One of my favorite Fall recipes in Slab Apple Pie. This recipe has been in my family for a long time, at least 45 years or more because it is older than I am. As with most of the recipes that I make there are fond memories attached, and this one is no exception.
It reminds me of my grandmother. We often made this when we visited her and my job was to “dress the apples” from the row of canisters she had on the counter, measuring the sugar and the cinnamon, throwing the flour on the counter so that grandma could roll the dough. My favorite part was eating the dough which I still do today, even though they say not too.
My grandmother had 10 children (20 plus years between first and last) and when you have that many kids you have to make a lot of food. This recipe is really great for feeding a crowd as you make it in a jelly roll pan and it makes a lot of pie.
Slap Apple Pie with Struesel Topping
Recipe from my grandmother
3 cups of flour
1/2 teaspoon of salt
3 tablespoons of sugar
1 teaspoon of baking powder
1 cup of solid shortening (Crisco)
2 egg yolks
8 Tablespoons of water
Preheat oven to 350. Mix flour, salt, sugar, and baking powder until blended. Cut shortening into flour mixture. In separate bowl, mix egg yolks and water, add to flour mixture.
Mix well until dough forms a ball. Roll out ball to cover cookie sheet. I use a 9 x 13 pan. Place on cookie sheet for bottom crust. Arrange apple filling on crust, add struessel topping. Bake at 350 for 1 hour. Cool and then drizzle with glaze.
14-16 medium size tart apples
2 Tablespoons of flour
11/2 cups sugar
3/4 teaspoon of cinnamon
2 tablespoons of butter
2 tablespoons of fresh squeezed lemon juice
Cut, pare, quarter, and core apples. Cut into uniform slices. Blend flour with sugar, cinnamon, and pour over apples. Mix and then arrange on crust. Dot the apples with butter cubes, then sprinkle with lemon juice.
1 cup of flour
1 teaspoon cinnamon
2/3 cup brown sugar
2/3 cup butter softened
Stir flour, cinnamon and brown sugar together, add softened butter. Use pastry blender and cut mixture together until well blended. Sprinkle mixture over the apples.
2 cups powdered sugar
1 teaspoon softened butter
4 teaspoons warm water
Blend powdered sugar, butter add water to form a glaze.
You can also make this pie with a top crust and a bottom crust, and then drizzle with glaze once cooled.
I make these often and make them both ways. I love them and each time I take a bite I remember the happy days I spent rolling and eating dough with my grandmother.
The dough is flaky, the spiced apples are soft but hold their shape; paired with the struessel topping and glaze there is the right mixture of sweet and tart.
I hope you try this yummy recipe, it is a great alternative to apple pie, or apple bars and is a great dessert for Thanksgiving and can be made in advance.
Before I go,I want to wish my husband Bill a Happy Birthday!
He has followed his dreams and has lived many lives. He has been, a publisher of a small magazine, a commercial pilot, and a business owner and that was all before he met me!
I am inspired daily by his zest for life, love of adventure, and quest for knowledge.
I love you Bill and wish you a wonderful day and look forward to many more birthdays together.
Show and Tell Friday at My Romantic Home
Home and Garden Thursday at A Delightsome Life
G’Day Saturday at Natasha in Oz