This dessert combines two favorites, apple cake and apple pie, in one. If you use store-bought pie dough for the crust (which is what this recipe calls for), the cake slash pie can be ready in less than an hour, from start to finish. The pie filling is redolent with apples, brown sugar, cinnamon, raisins, and port, while the topping is a batter made by whisking together eggs, sugar, butter, and flour that takes on a cakey texture during baking.


  • 5 apples (medium)
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cinnamon
  • almond flakes (to taste)
  • golden raisins (to taste)
  • 175 grams flour
  • 1 cup port wine
  • 175 grams sugar
  • 1 base
  • 3 eggs
  • 175 grams sugar
  • 175 grams butter
  • 175 grams flour


  1. Preheat oven to 180°C (approximately 350°F).
  2. Sauté thinly sliced apples in a pan with brown sugar, cinnamon, almonds, raisins and Port wine.
  3. Press pie crust into pie pan.
  4. Pierce pie crust base with a fork.
  5. Add apple mixture.
  6. In a bowl, beat eggs, sugar, butter and flour.
  7. Pour over apples.
  8. Bake in preheated oven for about 30 minutes.
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