Apple Pie Slice

I found this amazing Apple Pie Slice in 'The Australian Women's Weekly The Country Table' book once again.  I've been eyeing this off for quite a while.  Sunday was the perfect opportunity so my daughter and I made everything together.  She is picking up so much knowledge and learning about many different methods and why we do them.

This slice is just so, so good.  It also makes quite a large quantity so even better.  Well worth giving this one a go.  We will be making this again and again and I'm sure it will be requested a lot too.  The kids are always my taste testers and they're quite good at it too.  They notice different flavours and textures and really do give good feedback.  The feedback for this slice was 'wow, these are better than a 10/10.'

An amazing slice.

1.5kg apples
⅔ cup caster sugar
½ cup water
2 tablespoons white sugar

3 cups self-raising flour
¼ cup icing sugar
125g cold butter, chopped
1 egg, lightly beaten
½ milk, approximately

1½ cups icing sugar
2 passionfruit

Peel, quarter and core apples.  Slice into thick slices.  Place into a large saucepan with caster sugar and water.  Bring to the boil.  Reduce heat, cover and simmer for approximately 10 minutes or until the apples are tender.  Strain into a colander and let sit until it cools to room temperature.

Whilst the apples are cooling preheat the oven to 180°C fan forced.  Line a 20cm x 30cm lamington pan with baking paper extending the paper over the two long sides.

To make pastry start by mixing the egg and milk together either in a cup or small bowl.  Sift the flour and icing sugar into a large bowl.  Rub in butter.

This step was a joint effort.
Make a well in the middle and add enough of the egg and milk mixture to form a soft dough.  You may need a little more or less milk.  

Roll two thirds of the pastry into a rectangle which is large enough to cover the base and sides of the pan with a 1cm overhang.  Lift pastry into the pan.  Spoon the cooled apple mixture onto the pastry and spread evenly.  Brush edges of the pastry with a little extra milk.  

Roll out the remainder of the pastry large enough to cover the pie.  Place on top of apples, seal the sides and trim the edges.  Brush the top with extra milk and then sprinkle the white sugar on top.  Slash six holes in the pastry.

Ready for the oven.

Bake for 45 minutes.  Leave in the pan to cool for 10 minutes before carefully lifting out onto a rack to cool completely.

We were so happy it came out of the pan easily.

Meanwhile make the passionfruit icing by sifting the icing sugar into a heatproof bowl.  Stir in the passionfruit pulp and enough water to form a thick paste.  Make sure it is quite thick at this stage as it does thin out later.  You can always add more water if necessary.

Place the bowl over a saucepan of simmering water and stir until the icing is spreadable.  As I had added a little too much water in the previous step I just added a tad more icing sugar here.

You can really smell the passionfruit.

I had some help with the dishes.

Spread the icing over the pie.  Cut into squares once the icing has set.  We couldn't wait to cut it and had our fingers crossed the texture would be right.  It was so easy to cut and came out perfectly.  We were so happy with it.

The pastry, filling and icing were just right - very happy.

A wonderful slice you can make from scratch.  Taking your time and making everything yourself makes so much difference in taste, texture, looks and so much more.  We thoroughly enjoyed every moment too.



  1. Gosh, that looks gooood! Meg:)

  2. Yum, I love anything with apple in it!
    I'd be fighting for a corner slice, more pastry to apple ratio! LOL

    1. I love the pastry too Cheryl. Same with a cheesecake, I like the thick corners of biscuit base.


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