Bramley Apple Shortcake

Step 1

Grease a shallow metal pie dish or tart tin (Ø 20 cm) then set aside.

Step 2

Place sugar in mixing bowl and grind 5 sec/speed 10. Transfer 3 Tbsp of the sugar to a bowl and set aside.

Step 3

Add 200 g butter to mixing bowl and chop 3 sec/speed 6.

Step 4

Add flour, baking powder and egg then knead Dough /1 min 30 sec.

Step 5

Tip dough out onto a floured surface and divide into two portions, one slightly larger than the other. Press the larger portion into the prepared pie dish, using floured hands, then place in fridge for 20 minutes. Form remaining dough into a disc (2 cm thick), wrap in cling film then place in fridge for 20 minutes. Meanwhile, place a roasting tin in oven then preheat oven to 180°C.

Step 6

Drain apple slices then place in a bowl lined with kitchen towels. Place 50 g butter in the heated roasting tin then add apple slices and sprinkle over 2 Tbsp of the reserved ground sugar. Bake for 10 minutes (180°C), stirring halfway through.

Step 7

Transfer apple slices to pie dish and pile up high. Roll out remaining dough on a floured surface then carefully lay it over the fruit. Press edges together to seal pie, and patch any holes if necessary. Brush gently with 20 g milk and sprinkle over ½ Tbsp reserved ground sugar.

Step 8

Place on a baking tray to catch any drips then bake for 30 minutes (180°C) until golden. Sprinkle with remaining ½ Tbsp reserved ground sugar before serving hot or setting aside to cool completely.