Wendy's Kitchen Table

INGREDIENTS (serves 8)

Pastry
1 cup (150g) self-raising flour
½ cup (75g) plain flour
80g cold butter, chopped coarsely
¼ cup (55g) caster sugar
1 egg, beaten lightly
¼ cup (60ml) milk, approximately
1 tablespoon milk, extra
1 tablespoon caster sugar, exta

 

Apple Filling
6 large apples (900g), peeled, cored, cut into slices
¼ cup (55g) caster sugar
¼ cup (60ml) water
½ cup sultanas
1 teaspoon mixed spice
2 teaspoons finely grated lemon rind

METHOD
Preheat oven to 200˚C or 180˚C fan forced. Grease and line a 20cm by 30cm slice pan, extending baking paper 5cm over long sides.

Make apple pie filling. Cook apple, sultanas, lemon rind, mixed spice, sugar and the water in a large saucepan, uncovered, stirring occasionally for about 10 minutes or until apple softens. Cool.

Process flours and butter in a food processor until they resemble fine crumbs. Add sugar. Then add egg and enough milk to make a firm dough. Cover and refrigerate for 30 minutes.
Divide dough in half. Roll one half large enough to cover base of pan. I roll mine out on baking paper so it is easy to transfer to pan. Spread apple filling over base. Roll remaining dough large enough to cover filling and place over the top. Brush with extra milk; sprinkle with extra sugar.
Bake slice for 25 minutes. Stand slice in pan for 5 minutes. Serve warm with cream and ice cream.