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Judy`s Apple Slab Cake

Source: Milwaukee Journal Sentinel 10/22/97Joan E. Bergner, Wauwatosa, Wisconsin, sent this recipe for apple cake. She wrote: "Enclosed is an old family recipe for Apple Slab Cake of my grandmother`s, given to me by my aunt....This is a large cake and takes some time to prepare, but well worth the time and effort. It is enjoyed in our family by three generations."3 cups all-purpose flour
2 tablespoons flour
1/2 teaspoon salt
3 tablespoons granulated sugar
1 1/2 to 2 cups granulated sugar
1 teaspoon baking powder
1 cup solid vegetable shortening
2 egg yolks
8 tablespoons water
6 teaspoons warm water
14 to 16 medium tart apples, pared and sliced
1/2 teaspoon ground cinnamon
2 tablespoons butter
1 teaspoon butter
2 tablespoons lemon juice
2 cups powdered sugarTo make crust: Combine 3 cups flour, salt, 3 tablespoons sugar and baking powder in bowl. Cut in shortening using pastry blender or two knives.In separate bowl, mix egg yolks and 8 tablespoons water. Add to flour mixture. Mix well until dough forms a ball. Separate into 2 balls. Roll one ball to cover width and length of jellyroll pan. Press onto bottom and up sides of lightly greased pan.To make apple filling: Arrange apple slices over crust. Combine remaining 2 tablespoons flour, remaining 1 1/2 to 2 cups sugar and the cinnamon. Sprinkle this mixture over apples. Dot with 2 tablespoons butter and sprinkle with lemon juice.Preheat oven to 350 degrees F.Roll out second ball of dough to make top crust. Place over fruit and pinch edges to seal. Bake 1 hour or until crust is light golden brown.When pie is done, remove from oven and cool completely on wire rack.Make glaze by blending powdered sugar with remaining 1 teaspoon butter. Slowly add remaining 6 teaspoons warm water and mix until smooth. Top cooled cake with glaze.Makes 15 to 20 servings.Although this dessert is called a cake, the consistency is more similar to that of a pie.
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