This is one of the EASIEST apple slice recipes I have made which is based on a Hungarian apple slice called Almás Pite. This very tasty apple slice to make, great for beginning bakers who have little experience with pastry. For those like apple pies or slices to have more apple and less pastry, this recipe is ideal.
Freezes well for up to 2 weeks.
Makes 16 slices
400g self raising flour
pinch of salt
Grated rind of ½ a medium lemon, juice of half a lemon or 1 teaspoon lemon essence
25g vanilla sugar
¼ cup iced water
1 tablespoon finest semolina
1 egg yolk
1-2 tablespoons cream
2 kg apples
50g vanilla sugar
1 teapsoon cinnamon
2 tablespoons melted butter
Preheat oven to 200C. Line sides and base of a high square tin (preferably with a removable base) with baking paper, spray with oil spray.
Make the pastry: Crumb butter into flour, sugar, salt in a food processor (pulse for 10 seconds) or by hand. Add lemon flavourings and enough iced water to combine to a dough- not sticky. Divide dough into 2/3rds for one ball of dough, and 1/3 for the other. On a floured surface (I prefer to use icing sugar so as not to toughen the dough), roll out the 2/3 size dough to 2 cm thick, place in the tin. Prick over pastry and sprinkle the semolina all over (this stops the apple soaking through the pastry). Roll out the remaining dough, prick over pastry and leave it on a floured piece of baking paper.
Make the filling: I prefer to use a food processor for this, but you can grate the apples by hand. Peel, core and grate the apples. Note that they apple will brown quickly as the pieces of apple are small, allowing them to oxidise easier. Squeeze out as much juice as you can (my kids like drink this! Or freeze it, see recipes in Frugal Baking (LINK). Add cinnamon, butter and sugar. Mix through well. Put all the apple filling on top of the pastry base, spreading it eavenely, and pressing it down. Place pastry top onto filling, trim neatly. Brush pastry glaze with whisked egg yolk and cream mix. Bake for 40 minutes, the pastry should be golden and not too brown when it is ready. Remove from oven. Allow to cool fully in tin. I prefer the removable tin base, so that I can remove the slice after 10 minutes of cooling so that it doesn't sweat in the tin. Once cooled, sprinkle liberally with pure icing sugar, and cut into slices about 4cm x 6cm.