Name: Apple pie slice
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: Pastry; 1 cup (150g) self-raising flour; 1/2 cup (75g) plain (all-purpose) flour; 75 gram (2½ ounces) cold butter, chopped coarsely; 1/4 cup (55g) caster (superfine) sugar, plus 1 tablespoon extra for sprinkling; 1 egg, beaten lightly; 1/4 cup (60ml) milk, approximately, plus 1 tablespoon extra for brushing; 6 cup medium apples (900g), peeled, cored, cut into 1cm (½ inch) pieces; 1/4 cup (55g) caster (superfine) sugar; 1/4 cup (60ml) water; 3/4 cup (120g) sultanas; 1 teaspoon mixed spice; 2 teaspoon finely grated lemon rind; whipped cream, to serve

Ingredients

Pastry

1 cup (150g) self-raising flour

1/2 cup (75g) plain (all-purpose) flour

75 gram (2½ ounces) cold butter, chopped coarsely

1/4 cup (55g) caster (superfine) sugar, plus 1 tablespoon extra for sprinkling

1 egg, beaten lightly

1/4 cup (60ml) milk, approximately, plus 1 tablespoon extra for brushing

6 cup medium apples (900g), peeled, cored, cut into 1cm (½ inch) pieces

1/4 cup (55g) caster (superfine) sugar

1/4 cup (60ml) water

3/4 cup (120g) sultanas

1 teaspoon mixed spice

2 teaspoon finely grated lemon rind

whipped cream, to serve

Method

1.Grease 20cm x 30cm (8 inch x 12 inch) lamington pan; line base and sides with baking paper, extending paper 5cm over long sides.

2.Sift flours into medium bowl; rub in butter. Stir in sugar, egg and enough milk to make a firm dough. Knead on floured surface until smooth. Cover; refrigerate 30 minutes.

3.Preheat oven to 200°C/400°F. To make apple pie filling, combine apple, sugar and the water in large saucepan; cook, uncovered, stirring occasionally, about 10 minutes or until apple softens. Remove from heat; stir in sultanas, spice and rind. Cool.

4.Divide dough in half. Roll one half large enough to cover base of pan; press firmly into pan. Spread apple filling over dough. Roll remaining dough large enough to cover filling and place over the top. Brush with extra milk; sprinkle with extra sugar. Bake about 25 minutes; cool slice in pan before cutting into squares.

5.Serve apple pie slice with whipped cream. Ground nutmeg or cinnamon tastes great stirred through the cream.

Apple filling can be made a day ahead; keep, covered, in the refrigerator. Slice is best baked on the morning of eating.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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