Absolutely delicious Apple Shortcake from my Grandma, so incredibly simple, you will love this one!
I was blessed to know my wonderful Grandma into my early 20′s until she passed from Cancer. She was a Wife to a Sheep Farmer, a Mother to seven, a Grandma to 21 and by now would be a Great Grandma to lots & lots of Great Grandchildren!
And of course a very good baker.
She was very special to me and some of the fondest memories I have of her are baking and preparing meals for her family & grandchildren and I am delighted to have many of her recipes, passed on by my Mum who was her eldest daughter.
This recipe is incredibly simple, believe me! Making the pastry is quick and easy, you simply need to chill the dough to ensure it is ready to roll out and create the perfect soft crust you have come to love in a shortcake.
The filling I use is simply canned apple pie filling, but you can easily used a homemade apple pie filling – this one is lovely – Apple Pie Filling
Once you have chilled the dough you simply roll out some of it to form the base of the slice. I like to use a glass bottomed dish so that I can make sure the bottom of the pie is browned. However use what you have.
I like to add cinnamon and sugar on top of the base also, however if you have included this in your pie filling leave this step out. Then you simply add your apple pie filling then cover with the remaining dough.
Finally you pierce the top of the pie with a fork and bake until golden brown, at this stage I check the bottom of the shortcake through the glass base, however if using a standard slice tin if the top is golden brown you will be fine.
Allow to cool in the dish to make it easier to slice. A top tip is to not store this in an airtight container, it will go soft. I tend to leave mine out overnight in the dish I made it in covered in a tea towel and it is perfect the next day. You are welcome of course to store it in an airtight container in the fridge but it may go mushy!
This is such a yummy recipe – so light and really easy to make. It is one of my favourites and I am sure it will become one of yours too!
If you love the look of this one be sure to check out this recipe as a pie – same ingredients, served with ice cream or cream it is a divine dessert
Grandma’s Apple Pie
Onto the recipe for Grandma’s Apple Shortcake
Yield: 16
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes
Delicious Apple Shortcake, the one you remember from your childhood
Ingredients
- 170 grams Butter, room temperature
- 1 Cup White Sugar, 205 grams
- 2 Eggs
- 1 teaspoon Baking Soda *
- 3 Cups Plain White Flour, 390 grams
- 2 teaspoon Cream of Tarter* (can replace with 3 teaspoons of baking powder (omit BOTH the baking soda and cream of tarter if you do this) )
- pinch of Salt
- Apple Filling = I use a pre-prepared can of Apple Pie Filling or use fresh or stewed apple, see recipe link within my blog post.
- *If you do not have cream of tarter simply replace both the baking soda and cream of tarter with 3 teaspoons of baking powder
Instructions
- Preheat Oven to 180C Bake- 355F
- Cream the butter and the sugar in a food mixer until pale, approximately 4 minutes
- Add eggs and blend well, then sift the dry ingredients and combine until the dough comes away from the side of the bowl. (If you know me from this blog you know I never sift anything so up to you!)
- Gently knead into a ball and fridge in plastic wrap for 30 minutes (at least).
- Roll out half of the dough on a well floured bench into desired shape and using rolling pin to carefully transfer the dough to the prepared greased dish and gently press in - trim off excess if needed.
- Sprinkle a small amount of white sugar and cinnamon onto the dough and then spoon the apple mixture onto the base.
- Repeat with the remaining dough - roll and gently lay on top of the apple mixture then gently press down - trim the edges until they are tidy.
- Feel free to make a pretty pattern or simple marks with a fork for added effect once cooked.
- Cook for 25-30 minutes until golden brown on top
- The most important aspect of cooking times for this recipe is that the bottom is cooked well - which is why I like to use a clear glass baking dish - the bottom needs to begin to brown. So if in doubt give it a few minutes longer so that it does not fall apart when you slice it.
- Remove from oven and allow to cool before slicing into squares, dust with icing sugar to serve.
- Enjoy
Notes
IMPORTANT NOTE: If you store this in an airtight container it will go soft! I found this out the hard way. What I do is if I make it the day before I simply leave it in the slice dish with a tea towel over the top then slice just before I am ready to serve it. It is beautiful like this or served the same day. If you wish to keep it longer do pop it in an airtight container if you like, but be aware it will go soft, but still taste delicious!
PLEASE NOTE
My cup measurements are 250ml, my Tablespoon is 15 ml - be sure if using an online conversion tool to specify the ingredient you are converting
Thank you for stopping by to check out my recipe, if you are not already be sure to follow me onFacebookorInstagramand have a good look around the blog for other recipes!
Happy Baking
Anna
