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Nana’s Apple Slice

Close up of apple slice

This is an old fashioned recipe (Nana’s apple slice), but sometimes the old ones are the best, aren’t they? Do you remember these apple slices? They had a biscuit base and a top that was sweet and crumbly. Inside was a sweet apple filling.

I’ve added a few chopped dates to mine to create a bit more interest, but you could leave them out or use sultanas. For these slices you’ll need a slice tin that measures around 12 x 14cm.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Close up of apple slice

Nana’s Apple Slice

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becs-table.com.au
This apple slice may evoke fond memories. Something our Nans used to make, that our kids should really get the chance to try.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Difficulty Easy
Course Afternoon Tea, Dessert
Cuisine Australian
Servings 8
Method Thermomix and Conventional

Equipment

  • 1 Thermomix or Food Processor

Ingredients
  

For the Biscuit Pastry

  • 300 g plain flour all-purpose
  • 1 tsp baking powder
  • 120 g Caster Sugar
  • 120 g Butter
  • 55 g of egg 1 Egg extra large
  • 15 g cool water If needed

For the Apple filling

  • 300 g cooking apples Granny Smith Pink Lady or Fuji, are great peeled and chopped
  • ½ tsp cinnamon powder
  • Pinch of clove powder optional
  • 50 g Caster sugar
  • 40 g dates chopped

Instructions
 

Thermomix Method:

  • Add flour, baking powder and sugar to the TM bowl, MC in 4 seconds/speed 6.
  • Add butter to the TM bowl and mix MC in 10 seconds/speed 6.
  • Add egg and mix 10 seconds/speed 6 again. Scrape down and lift the mixture off the bottom of the bowl and repeat if necessary.
  • Tip the contents out of the TM bowl and separate them into two; there should be around 300g in each portion. Add one half into the base of the tin and spread out to cover. You can do this by pressing down with the back of a spoon or use a small rolling pin.
  • Roll the second half out onto some baking paper for the top. Sit it in the tin with the baking paper still in place for easy removal, and rest in the fridge while you make the apple filling.
  • Add the apple to the TM bowl and chop 4 seconds/speed 5.
  • Add the remainder of the ingredients for the apple filling except for the dates. Cook for 10 mins/90°C/speed 2.
  • In the meantime, chop the dates and set them aside in a bowl; once the apple filling is cooked, sit it on top of the chopped dates and allow the filling to cool. It should only take around 10 mins if you pop it in a wide bowl or tray.
  • Set the oven to 180°C fan (350°F fan).
  • Once cool, spread the filling over the biscuit base.
  • Top with the other half of the pastry you prepared earlier.
  • Brush lightly with milk or egg glaze. Sprinkle with sugar and prick a few holes with a fork to allow the steam to escape.
  • Bake for 25 minutes. Allow to stand in the tin until cold. Slice and serve or remove from the pan while warm and serve with cream or icecream.

Conventional Method:

  • Weigh the flour, baking powder and sugar into a bowl and sift or whisk to combine.
  • Rub the butter into the dry mix.
  • Add egg and mix into a firm dough. If it seems a little dry, add up to 15g cool water.
  • Separate your mix into two; there should be around 300g in each portion. Add one half into the base of the tin and spread out to cover. You can do this by pressing down with the back of a spoon or use a small rolling pin.
  • Roll the second half out onto some baking paper for the top. Sit it in the tin with the baking paper still in place for easy removal, and rest in the fridge while you make the apple filling.
  • Make the apple filling by chopping the apple and placing it in a medium pot with all the filling ingredients except the dates. Add 1 cup of water and cook until reduced (around 15 mins).
  • In the meantime, chop the dates and set them aside in a bowl. Once the apple filling is cooked, sit it on top of the chopped dates and allow the filling to cool. It should only take around 10 mins if you pop it in a wide bowl or tray.
  • Set the oven to 180°C fan (350°F fan).
  • Once cool, spread the filling over the biscuit base.
  • Top with the other half of the pastry you prepared earlier.
  • Brush lightly with milk or egg glaze. Sprinkle with sugar and prick a few holes with a fork to allow the steam to escape.
  • Bake for 25 minutes. Allow to stand in the tin until cold.
  • Cut and serve either cold or warm with cream or ice-cream.

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