Cheese-Potato Slab Pie

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I've made this twice. As it's written the first time and with some modifications the second time.

I would recommend using 2 onions instead of one or one VERY large onion, but that's just my preference. It does take some time and it might make sense to double the recipe and make a 9x13 out of it if you're going to take the time to do it. That being said, it's several steps that you can do at different times.

I have used Granny Smiths and really didn't like the way it turned out. It tasted very much like vinegar for whatever reason. I think you need the Galas to balance out the other savory ingredients.

I subbed in whole wheat flour for the regular flour with nice results. A little harder to handle, but I like the weight and feel of it in this hearty pie.

I use double the ham, have it sliced extra thick and make a 2nd layer at the top of the pie. I think it gets lost when it's all at the bottom of the pie.

Like others have said, the potato/apple mixture makes WAY too much filling even if you carefully layer them as I do. I would either cut it in half or double the other ingredients and make a double batch. And for a nice cohesive pie that doesn't fall apart, I squish down the layers as I add them.

I do like the apple in it, however, if it doesn't appeal to you, leave it out. The pie is great without it. Maybe add a little bacon and a bit of whole grain mustard instead?

If you have one, this pie is an excellent application for a mandoline. It makes quick work of the veggies and helps everything cook more evenly. I did have trouble both times making sure the potatoes were cooked completely in the middle. I think next time I might turn the temp down earlier and cook it for 10 more minutes.

And I found that this is best served either room temp or a little warm. That's my two cents, but it's added to my recipe box and I intend to make it again. Especially since my 3 and 4 year olds inhaled it. ;

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I made it for the first time this week. I agree, it is time consuming but well worth the effort. Next time I will used only 3 large (or 4 med potatoes since I had too much of the potato/ apple mixture to fit in the pie. I just cooked up the left overs in a small saucepan and served as a side to the pie.

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I have made many recipes from this website and this is one pf the few that has a bad flavor.

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My grandfather, a baker in Chicago during the 1920s, '30s, passed on his slab pie recipe, and it is so-called because it's baked in a rectangular "slab" shape, typically in a jelly-roll pan. Thinner filling than typical pie, but a lot more pieces for big families (and bakeries to sell by the bar-shaped piece.

Any combo of fruit works (altho this savory version might be interesting too.

I'll share the recipe if anyone is interested. I change up the fruit, depending on the season...and mix and match fruit, too. jeanneam@aol.com

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Like all pies from scratch, this recipe is a time investment, but so, so worth it! The textures are delicious and it's so satisfying. It works beautifully in an 8 X 8 pan, but you can make it in a PIE PAN as well which was even easier. Don't give up, pie dough just takes a little practice!!

Slab pie is a midwestern tradition, and this is one of the finest I've seen...I followed the instructions exactly, and seasoned with salt and pepper between the layers, and ended up with a pie I'd be proud enough to take to the state fair!

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Flavorless and a TON of work! I will not make this again.

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I made this recipe twice and have the same problem. All the potatoes and apples etc do not fit in a 8x8 pan. Good favor but this recipe takes about 4 hours total to make. PLan for plenty of time.

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I loves how this recipe looked and so I gave it a try. Mine looked nothing like the picture. I could not get the dough thin enough and the 8x8 pan did not hold all of the apples and potatoes... However, the taste was amazing!

Anyone else do it better?