Apple Pie Shortcake
Photography by Josh Griggs.
This is my favourite apple pie filling sandwiched between two layers of vanilla shortcake. Perfect for a morning tea or serve warm with cream or ice cream for dessert.
Makes: 9 Pieces
INGREDIENTS
Shortcake
100 grams butter, at room temperature
½ cup caster sugar
1 large egg
1 teaspoon vanilla extract
2 cups plain flour
2 teaspoons baking powder
Filling
4 apples, peeled, quartered, cored and thinly sliced
1 tablespoon lemon juice
finely grated zest of 1 lemon
¼ cup caster sugar
1 tablespoon plain flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
icing sugar for dusting
Equipment: Grease a 20cm square cake tin and fully line with baking paper, bringing it 2cm above the rim.
METHOD
Preheat the oven to 160°C regular bake.
Filling: Place the apples in a large bowl and toss with the lemon juice. Combine all the remaining ingredients in a small bowl and set aside.
Shortcake: Beat the butter and sugar until light and pale. Beat in the egg and vanilla then add the combined flour and baking powder and mix on low to form a soft dough.
Divide the dough in half and press one piece into the base of the tin, bringing it about 2cm up the sides.
Toss the apples with the sugar mixture until all the pieces are well coated.
Tip into the tin, making an even layer. Pinch the remaining dough into small pieces and dot over the top.
Bake for 35-40 minutes until golden and firm. Cool in the tin for at least 30 minutes before lifting out. Dust with icing sugar and cut into squares to serve.
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