Apple Strudel Slab Pie
  • Filling:
  • 10 cups pared, cored, and thinly sliced apples (about 10 medium apples; I like to use Granny Smith)
  • 1-1/4 cups sugar
  • ¾ cup dark raisins
  • ½ cup chopped walnuts
  • 3 Tablespoons all-purpose flour
  • 2 Tablespoons lemon juice
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1-1/2 cup cornflakes (for sprinkling on crust)
  • ¼ cup cold butter, cut into bits
  • Crust:
  • 1 cup solid vegetable shortening
  • 3 cups all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1 egg yolk
  • ½ cup milk
  • Topping:
  • 1 egg white, stiffly beaten
  • 1 Tablespoon sugar
  • ¼ teaspoon cinnamon
  • Glaze:
  • ½ cup powdered sugar
  • 2 teaspoons milk
  1. Heat oven to 375 degrees F. Have ready a jelly roll pan, 10-by-15-inches.
  2. For filling:
  3. Prepare apples and place in a large bowl. Add all filling ingredients except for cornflakes and butter; toss well and set aside.
  4. For crust:
  5. In a mixing bowl, cut shortening into flour, sugar, and salt. Beat the egg yolk with the milk and stir into flour mixture, mixing until it forms a ball. Divide dough in half. Roll one part to fit into the jelly roll pan. Sprinkle the cornflakes over the bottom crust. Spoon on the apple mixture. Dot with the butter. Roll out remaining dough to fit over the top and seal edges. (don't be concerned if the dough breaks; just pinch together. It won't show)
  6. For Topping:
  7. Combine the stiffly beaten egg white (use a mixer or hand mixer) with the sugar mixed with the cinnamon and brush evenly over top of pie. Bake for about 45 minutes or until pie is deeply golden brown. Remove from oven and place on wire rack.
  8. For Glaze:
  9. While pie is still warm, stir together glaze ingredients and drizzle over top of pie.
  10. This will serve 16 to 20 people!
Recipe by The Culinary Cellar at