Apple Slab

I had just bought a big bag of apples when I found out I was getting a bunch more from my CSA. I could've made applesauce. I also had my eye on an apple cake from Smitten Kitchen that I made a few years back. But after checking my mom's cookbook, I found what sounded the best: Apple Dessert. Yes, such a nondescript name. It says nothing of how unique it is with its crispy interior and exterior, how delicious it is with any kind of apple, how it's something you can hold in your hand, and how, like apple pie, it's a dream with ice cream.

The recipe came from my mom's friend Helen, whom we later called Susi, I'm not sure why. She used to give swimming lessons and I remember going with my mom to her house to buy vitamins and I thought she was stunning, one of those women who defies her age. Must have been all the swimming and vitamins. Maybe this dessert, too.

This dessert shall henceforth be known in this house as Apple Slab, because that's more like what it is. The pastry dough is easy to work with. You roll out two layers the size of a sheet pan (though mine didn't quite fit, it still worked out fine). One goes on the bottom, and crushed cornflakes are scattered across it. This is followed by the sliced apples, which are seasoned with cinnamon and nutmeg. And then you place the second layer of pastry over it. I didn't crimp it or anything, just layered it on like a blanket. Then you add whipped egg white on top. I think mine got too stiff, but it achieved a fun effect. When you bake it, some juice may ooze around it, but in my experience, the cornflakes seemed to absorb most of it. The end result, with a drizzle of icing, was a crisp crust and perfect apple toothiness.

Apple Slab

(adapted from Mom's cookbook, originally from Susi Lundgren)

For the crust:

3 c. flour

1 T. sugar

1 tsp. salt

1 c. shortening

1 egg, separated

Whole milk, about 3/4 c. (see instructions)

Using a pastry cutter or fork or your fingers - whatever your preferred method - mix the flour, sugar, salt and shortening in a large bowl as you would a pie crust, with small and large crumbs.

In a liquid measuring cup, add the egg yolk and fill to the 3/4 c. mark with milk. Blend together, then add to the flour mixture and mix until a dough forms. Set aside to work on the filling.

For the filling:

2 1/2 c. cornflakes or Wheaties, crushed

8 medium apples, peeled, cored and sliced (about 1/4-inch slices are nice)

1 c. sugar (less/to taste if using sweeter apples)

1 1/2 tsp. cinnamon

Dash of nutmeg

Combine the apple slices with the cinnamon, sugar and nutmeg until the spices are evenly distributed.

Assembly:

Note: This is where the egg white from your separated egg comes in.

Heat the oven to 375 degrees.

Divide the dough in half. Roll out one half to fit a cookie sheet, trying to achieve at least a rough rectangle, then place it on an ungreased cookie sheet, patching as necessary if you want a better rectangle. Place the crushed cornflakes over this layer, then place the apples over the flakes. You can get right up to the edges and pile them high.

Roll out the second layer of dough to roughly the same size and place it on top of the apples, like a blanket. No need to crimp.

Beat the egg white until soft peaks form and brush it over the top layer. Bake for about an hour, until the crust is golden and the smell is divine.

Final touch:

While the slab is still warm, make a drizzly icing with milk and powdered sugar (I used about 3/4 c. powdered sugar and 1-2 T. milk - you want it viscous enough to drizzle and hold its line).