It's like magic! We've turned traditional apple pie into a fabulous slice.
- 1 cup plain flour
- 1/2 cup self-raising flour
- 1/2 cup cornflour
- 1/3 cup caster sugar
- 125g butter, chilled, chopped
- 1 egg
- 1/4 cup iced water
- 6 large (1.4kg) Granny Smith apples, peeled, cored, cut into thin wedges
- 1 tablespoon lemon juice
- Icing sugar mixture, for dusting
- 1/3 cup brown sugar, firmly packed
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2/3 cup plain flour
- 60g butter, chopped
- 2/3 cup slivered almonds
- Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
- Place flours, sugar and butter in a food processor. Process until fine crumbs form. Add egg and water. Process until pastry comes together. Place in prepared pan. Using floured hands, press pastry evenly over base and sides of pan. Refrigerate for 20 minutes. Line pastry with baking paper. Fill with baking weights or uncooked rice. Blind-bake for 14 minutes or until edges are light golden. Remove weights or rice and paper. Bake for a further 8 minutes or until light golden.
- Meanwhile, place apples and 1/2 cup water in a large saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low. Cover. Simmer, stirring occasionally, for 10 minutes or until wedges are tender but still hold their shape. Drain well. Return to pan with lemon juice. Toss to coat.
- Make Almond crumble: Combine sugar, baking powder and cinnamon in a small bowl. Place flour in a large bowl. Using your fingertips, rub butter into flour until mixture resembles coarse breadcrumbs. Add sugar mixture and almonds. Stir to combine.
- Increase oven to 200C/180C fan-forced. Spoon apple mixture into pastry case. Sprinkle with crumble. Bake for 30 minutes or until golden. Cool for 30 minutes. Dust with icing sugar. Serve cut into pieces.