Well, I’ve returned from my amazing trip to Scotland with fond memories and wads of jotted down recipes.
This particular treat came out of a small pocket sized “tea time” Scottish bake book I picked up and it is a lighter version of an apple pie that would be perfect for an afternoon tea or a less heavy dessert.
The recipe calls for it to be served warm with creme fresh or vanilla ice cream (which I of course, agree with – pie and ice cream is a match made in heaven). However, my taste testers and I enjoyed it just as well on its own at room temperature. Whatever floats your boat!
Enjoy the aroma of freshly baked apples on a bed of pastry cake. Happy Baking!
What you’ll need:
– 1 3/4 cups all purpose flour
– 1 stick (a half cup) of unsalted butter
– 1/4 cup caster sugar
– 4 cooking apples (I used Fugi)
– 1 egg, beaten
– splash of milk
– Melted butter for glazing
– cinnamon and caster sugar for dusting
What to do:
1. Preheat oven to 425 F. Grease an 8 inch round tin.
2. Rub butter into flour in a bowl and then stir in the sugar.
3. Peel and grade two of the apples and add it to the flour with the beaten egg. Combine thoroughly.
(Add milk to soften dough if it is too firm).
4. Turn dough on to floured surface and knead gently. Press the dough evenly into the prepared tin.
5. Peel, core, and slice the other 2 apples and arrange neatly atop the dough. Brush with melted butter and sprinkle with cinnamon and sugar.
6. Bake for 30 minutes. Serve warm with ice cream.