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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Apple-Cheddar Slab Pie

Want a big ol' pie that will give you 20 servings at a whack? This is it! With mini crisp cinnamon rolls baked on top, you had better make room because one piece will not be enough. A little bit of the South combined with the flavor of New England, I think you will love this unique twist on a traditional slab pie. See NOTE at the end of this recipe for an old time way of making this pie.


For 1 Batch(es)


  • 2 2 cups flour
  • 1/2 cup(1 stick) cold butter or margarine
  • 1/2 cup shredded, extra sharp Cheddar cheese
  • 1/3 cup cold water
  • 2 tablespoons lemon juice
  • Cinnamon Roll Crisp Topping:
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon each nutmeg and ginger
  • Filling:
  • About 3 pounds of MacIntosh apples
  • 1/4 cup cornstarch
  • 1 cup apricot all fruit or preserves
  • Nonstick cooking spray

Apple-Cheddar Slab Pie Directions

  2. Make pie dough by crumbling cold butter in flour with finger tips until small pebbles are formed. Use a food processor for this step if desired. Add cheese, cold water and lemon juice, mixing evenly until completely moist. It may be a little dry, but that is perfect.
  3. Divide into 2 balls. On a well floured work surface, roll out one of the balls(in a rough, rectangular shape)large enough to cover a 12 x 10-inch pan(or equivalent, with a little extra to come up the sides about a half inch. Trim to fit if needed. Set aside in the refrigerator.
  4. Roll out other dough ball about 15-inches in length and about 10 inches in width. Spread cold water on top, smoothing out with hands so that entire top is covered with water.
  5. In a small bowl, combine sugar, cinnamon, nutmeg and ginger. Sprinkle all but a tablespoon evenly on top.
  6. Start rolling very tightly away from you, with a long side toward you. Once completely rolled, transfer to plate and place in refrigerator while preparing filling.
  7. Peel, core and dice apples into about 3/4-inch pieces, making about 6 cups. Place in a bowl with cornstarch, mixing with your hands until evenly coated. Add all fruit and thoroughly mix with hands once again, evenly blending into apples.
  8. Transfer apples to prepared pan, evening the top out as level as possible.
  9. Heat oven to 350-degrees F. Remove cinnamon roll log from refrigerator and start slicing it no larger than 1/4-inch in thickness. Place on top of apples, not worrying about how even it is until we are done. I put 10 lengthwise and 8 across, with each just barely touching one another.
  10. Spray the top with nonstick cooking spray and gently press down to even out. Sprinkle remaining cinnamon sugar mix on top and bake 50-55 minutes, or until bubbling around the edges.
  11. Remove from oven to cool completely before cutting to serve. It will be easier to cut each slice between the mini, crisp cinnamon cookies.
  12. NOTE: Our parents and/or grandparents used to crush cornflakes cereal and lay them evenly on top of the crust before adding the apple filling. They said it prevented the crust from getting soggy. Go ahead, give it a try!
  15. Enough for 20 small servings