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Old 10-06-2006, 07:40 AM   #1
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Apple Slab Pie

http://www.penzeys.com/cgi-bin/penze...pplecake2.html

Made this yesterday as a trial for Thanksgiving. They call it an 'apple cake' but it's really more of a pie. Whatever it's called, it was really great! And a different presentation for a pie-type dessert!

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Old 10-06-2006, 04:12 PM   #2
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I saw that and wanted to make it too!!

Can you describe it -- taste and texture-wise? I am thinking of making it over the weekend. But I am also making baguettes and hot sauce so who knows.
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Old 10-06-2006, 05:36 PM   #3
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The crust was what I was most curious about; sort of kinda a cookie dough type of crust w/out sugar. It handled beautifully during rolling, was very amenable to 'patching', and now that I've had a piece on the 2nd day, is still very tender-crisp and flaky. Heavier than a regular pie crust, but still flaky. The inside was apple pie all the way, and the little bit of sweetness from the glaze was great!

I used a mixture of golden delicious, granny smith and Gala apples; and used the butter-flavored Crisco for the crust. Oh, and used the Penzey's 'apple pie spice' in the filling.
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Old 10-06-2006, 05:37 PM   #4
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I believe I have an apple dessert on my to do list now! Tnx!
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Old 10-07-2006, 09:35 AM   #5
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Let me know what you think! I was thinking this would be a neat, little different dessert for the Thanksgiving table.
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Old 10-07-2006, 10:28 AM   #6
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wow.. looks YUMMY! do you think the shortening could be subsituted with something else?


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Old 10-07-2006, 05:36 PM   #7
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You can always use butter instead of shortening; I'd maybe chill the crust first, though.
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Old 10-07-2006, 07:06 PM   #8
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Quote:
Originally Posted by Debbie
wow.. looks YUMMY! do you think the shortening could be subsituted with something else?


You can always use butter, but your crust won't be as flaky as Marmalady's.. Lard will yield a flakier crust, and tasty, as well.

That tart reminds me of the Galette Bressane a traditional Lyonnaise dessert, but with apples added on top. GB is just a sugar tart....
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Old 10-07-2006, 09:48 PM   #9
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Thanks for the info, June. Some folks just don't like shortening; just like some don't like lard. If the recipe works for them with whatever substitute they choose, then that's okay. Really. Seriously.

Cooking for ourselves, and for our families, involves so many things; experimentation, substitutions, compromises, add-ins and leave-outs. Bottom line is we're showing our love and support for those we love. If that means substituting something that's not acceptable to either us or our families, then so be it. I'd rather show my love for my family than have a flaky old crust any day.
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Old 10-08-2006, 02:25 PM   #10
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This is a must-do!!! Thanks, marm!
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