March 16, 2018
Desserts, Cookies, Slice and Bake,
Dairy, Fruit, Apple, Australian, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Game/Sports Day, Ladies Luncheon, Picnic, Potluck, Oven Bake, Vegetarian, Flour, Butter/Margarine, Kosher Dairy more
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"The DH has gone mad for apple slice but wants one that is close to what you can buy and he thinks this recipe's picture looked very close, so will be making very soon but will save here in the meantime. When I made this I filled it with fresh diced apples laced with cinnamon and ground cloves as the DH's still likes his apple to have a bit of bite and I had about 4 cups of fresh apple bits and it shrunk by more than half in the cooking process, though it tasted nice the pastry was a bit crumbly and not quite what DH was looking for but still going to give it another whirl but in a smaller slice pan so the pastry is a little thicker as for the big lamington pan it came out to thin."
Preheat the oven to 190C.
Sift together the plain flour and self raising flour then stir in the sugar and rub the butter in the flour mixture and then add the egg and mix into a firm dough.
Move the dough to a lightly floured bench and knead until it forms a smooth dough, then place in the fridge for 5 minutes.
Divide the dough into two and roll out one then fit into a greased lamington tray.
Roll out the other half of the dough and set to one side.
Spread the stewed apple over the top of the dough, it should be about 1cm thick.
Top with the other half of the dough prepared earlier and score the top sheet of pastry into desired slice serving sizes.
Bake for 25 minutes and then allow to stand in tray until cold.
When cold slice and serve.
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