Apple pie slice

This buttery apple pie slice is perfect for a picnic and tastes heavenly with whipped cinnamon cream.

  • 35 mins cooking
  • Serves 8
  • Print


  • 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
Apple pie slice
  • 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


Apple pie slice
  • 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.

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