Chef’s Corner
Apple Pie Shortcake Apple filling 2 tablespoon lemon juice 5-6 medium apples (700gm) peeled cored, diced small ¼ cup water 1/3 cup white sugar 30gm butter 2 tablespoon water* ¼ teaspoon salt Shortcake pastry
170gm butter room temp 1 cup white sugar 220g 2 eggs 3 cups plain white flour 450g 3 teaspoon baking powder Pinch of salt
1. Add 2 tablespoons of lemon juice to a medium bowl, peel, core and dice apples into 1cm pieces, tossing them in the lemon juice to coat 2. In A large saucepan, heat the first measure of water, sugar and butter over a medium-low heat until the butter melts. 3. Add the apples and stir to coat. 4. Simmer gently for 5 minutes, stirring often to prevent burning or over softening. 5. In a small bowl, mix cornflour with the second measure of water until smooth. 6. Stir this into the apples and cook for 1-2 minutes more until the mixture thickens and apples are soft but hold shape. 7. Remove from heat, stir in a pinch of salt and let the filling cool completely in the pan. 8. In a stand mixer with the paddle attachment, beat the butter and sugar until pale and creamy (about 4 minutes). Add eggs and mix well. 9. In a bowl, add the flour and baking powder, a pinch salt and stir well to combine. Add this to the mixer bowl and gently combine until the dough pulls away from the bowl. 10. Kneed the dough gently into a ball then shape into a flat oval disk, wrap in plastic and refrigerate for at least 30 minutes. 11. Preheat the oven to 180 degrees Celsius and place the oven rack in the bottom third of the oven. Grease the base and sides of a 23-25cm square or rectangle baking dish. 12. Work the chilled dough slightly to soften on a floured bench, then using a floured rolling pin roll out half the dough to the side of the tin. 13. Transfer the dough to the tin draped over the rolling pin and press gently into place in the base, trimming excess 14. Sprinkle a little sugar and cinnamon over the base then add the cooked apple mixture evenly to the edges and sprinkle a little more sugar. 15. Roll out the remaining dough with a little sprinkle more flour, lay it over the apples and press down gently. Trim edges if needed and mark a fork pattern on the top of the pastry. 16. Bake for 30 minutes, or until the top is golden and the base is firm and starting to brown, if in doubt cook for a few minutes more than you need to dry the base. 17. Cool in the pan before slicing into squares, lifting each piece out with a spatula and dusting with icing sugar to serve.
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