The original recipe for this came from the late Margaret McConnell who was an amazing country cook and regularly fed not only her family but many others. I have modified it a little but it is a great recipe.
Peel and slice about 8 large Granny Smith apples and put in a pan to
stew. Add a tiny amount of water to prevent burning. Add about 6 cloves and a
teaspoon of cinnamon and 1/3 cup sugar. The apples will make their own liquid but you dond’t want it
too runny.
Sweet shortcake.
125g butter softened
125g sugar
1 egg
1 and half cups flour
2 Tbsp Cornflour
1 Tbsp Custard Powder
1 tsp Baking powder
Cream butter and sugar then add the egg and beat some more.
Sift dry ingredients and mix together. The dough should form a ball and come away from the sides of
your bowl. Turn out onto a
floured board and work together to form a ball.
Divide in half. Roll out
one half to form the base of your pie dish. I used my pyrex dish which is 34 x23cm but will fit a
standard 23 or 25cm pie dish. You
can also press the bottom layer in with your knuckle but you want the layer to
be nice and thin.
Roll out top layer. Spoon your apple onto pastry base. Then cover with top layer.
Does not have to be perfect – if it breaks just patch up. When it is
cooked you will sprinkle icing sugar on anyway.
Bake about 20 mins at 180c or until cooked. Sift icing sugar on top.
Tip for Rolling Soft Pastry. I always roll this short pastry between 2
sheets of cling film to prevent breaking when moving it.
1 comment:
I made this the day before our National Radio host, Kathryn Ryan interviewed a visiting expert on Heritage apple trees so sent the recipe to her. So now also on RadioNZ National website! So far have made this with Central Otago Apricots (the best) and as a base for lemon meringue pie. Yum.
Post a Comment