This is a great slice recipe, the girls at Bake Club said they were going to make this a regular, and that’s saying something considering they get around 40 new recipes a term.
Bec’s Apple Slice
Author: Bec's Table
- For the Dough
- 200 g butter cold butter chopped into small cubes
- 200 g plain flour
- 250 g sugar
- 1 egg
- 50 g sour cream
- For the Filling
- 1 kg of Apples Peeled and sliced (or other)
- 200 g sugar plus
- 60 g sugar
- 200 ml sour cream
- Pinch Cinnamon
- hand full Raisins
- 1 Lemon rind
- 3 eggs
- Add all the ingredients except the sour cream in a food processor. Blitz till it resembles bread crumbs. Add the sour cream and mix again until it just comes together. (Don’t over beat or the dough will become too soft.) Rest in the fridge while you continue with the recipe.
- Slice apples and cook in sugar (200 gm) add a little water to help the cooking process. Pour apples into a sieve pouring off all the juice leaving them to dry out slightly.
- Roll or press pastry into the base of a rectangular baking tray and bake until lightly brown.
- Sprinkle the dough with the raisins, cinnamon and lemon rind.
- Put dry apples on top the half-baked dough.
- Beat three egg whites till silky. (Over mixing here will cause your whites to become dry and they won’t mix well with the other wet ingredients later.)
- Whip egg yolks with 60 gm sugar (till they hold a trail as shown in the meeting).
- Whip the sour cream, so it becomes a little more liquid, making it easier to fold through the other ingredients.
- Fold yolk and white mix together then add the sour cream and make a smooth light mix. Pour on top of the apples, sprinkle with remaining sugar. Bake until cooked (golden brown).
NOTE: Refrigerate till it firms up a bit before slicing