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Apple slab pie with vanilla pudding and raisins
A lattice-topped slab pie with lard pastry, apples, raisins, and vanilla pudding. Bakes for 35 minutes at 180°C (350°F); makes 1 pan.
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- Prep time
- 40 min
- Cook time
- 35 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 pan
- Difficulty
- Medium
- Cuisine
- Slovak
This apple slab pie with vanilla pudding and raisins has a tender pastry crust and a lattice top. The dough is made with lard and sour cream and rests in the refrigerator for an hour before rolling. Raisins and sliced apples are spread over the rolled-out crust, covered with warm vanilla pudding, and topped with a lattice of pastry strips. The pie bakes for 35 minutes at 180°C (350°F). This recipe is a good way to use apples from the garden, and the pie pairs well with coffee or tea.
Ingredients
Pastry
Filling
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Instructions
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Mix the flour with the lard, add the remaining pastry ingredients, and work thoroughly into a dough. If the dough is too stiff or does not hold together, add a little more sour cream. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Divide the dough into two portions and roll out one portion to fit a baking sheet. Sprinkle with the raisins, then arrange the peeled, sliced apples on top. Prepare the pudding with the milk, pudding mix, and sugar as usual, then pour it over the apples while still warm.
Roll out the second portion of dough and cut it into long strips. Arrange the strips over the pudding in a lattice pattern.
Bake at 180°C (350°F) for about 35 minutes. Let the pie cool slightly, dust with powdered sugar, and cut into pieces.
Tip: Cut the lattice strips to an even width, preferably using a ruler, and press their ends onto the edges of the bottom crust to keep them from pulling back during baking.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 187 kcal
- Protein
- 2.9 g
- Carbohydrates
- 29 g
- of which sugars
- 14 g
- Fat
- 6.7 g
- of which saturates
- 2.8 g
- Fiber
- 1.2 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Jablkový koláč s pudingovým krémom a hrozienkami
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