Where has the time gone by - I can't believe it is 2 years since I first made this wonderful Apple slice. I trialed quite a few different apple fillings, I believe this one is the best. 

The pastry for the Apple Slice shown in the photo is darker than normal. The Apple slice depicted was made with Bakers' Magic flour containing brown flaxseed. Golden flaxseed flour was unavailable at the time due to the extensive drought of 2019 affecting the golden flaxseed crop.  

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

 

Ingredients

Pastry

Dry ingredients 

300 g Bakers' Magic Gluten free flour

50 g Maize starch

100 g Icing sugar

1/2 tsp Baking powder

1/4 tsp Salt

 

Wet ingredients 

300 g Butter (melted)

1 (or 2) tsp Vanilla Bean paste 

1 Egg 

50 g Hot water

 

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour. 

 

Apple Filling

650 - 700 g Pink Lady apples

130 g Sugar

35 g Honey

1 tsp Cinnamon

 

Optional - Simple, thick white icing & extra cinnamon

 

Method

Simple Instructions

1. Mix together the dry ingredients. 

2. Mix to the wet ingredients.

3. Combine dry & wet ingredients.

4. Cool dough (fridge or freezer) for at least 30 mins. 

5. Knead dough. 

6. Roll out dough to approximately 3 mm thick. 

7. Use 2/3 of the dough to line a greased lamington tin. Put the tin in the fridge for approximately 10 min. 

8. Peel & cut apples into 1/8s. 

9. Mix apple slices with remaining apple filling ingredients. 

10. Arrange apple filling on top of dough lining.

11. Top with remaining rolled dough. 

12. Bake in oven (175 C fan forced) for approximately 50 min. 

13. Optional - When cool(ish) ice the slice with a simple white icing & dust with cinnamon. 

 

More detailed instructions

Mix together the Bakers' Magic Gluten free flour, icing sugar & salt.

In another container melt the butter.

Add the hot water, egg & vanilla bean paste to the melted butter. Stir to combine. Don't let this mixture cool.

Pour the melted butter mix over the combined dry ingredients & stir to combine.

It can be mixed by hand, fork or wooden spoon. Mechanical devices can over mix the dough very easily, it is best done by hand.

At this stage the dough will feel slightly greasy. Wrap the dough in plastic clingwrap or put it in a plastic bag & store in the fridge for approximately 1 hour. The dough can be frozen (~30 min to cool it) at this stage.    

Cooling the dough is important - after cooling the butter is fully absorbed, flexibility is increased & the dough is easier to handle.

Bring the dough out of the fridge, it will be quite hard.

Lightly dust a clean work surface (silicon mat, baking paper) with some of the extra BM gf flour. 

Knead the pastry until it is soft enough to roll out.

Roll out approximately 2/3 of the pastry to the required size for your slice tin. It will need to be slightly larger than the tin to line the sides. 

To ensure the dough is an even thickness follow this tip. Find 2 placemats (dinner setting - my placemats are ~4 mm thick) or two pieces of cardboard (2-3 mm thick) place one on either side of the dough. I have stainless steel spacers 1 mm, 2 mm & 3 mm thick. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the top of the placemats/cardboard. My rolling pin is large – 61 cm from handle to handle. Initially when rolling the pin may not necessarily rest on the placemats/cardboard, however, when the dough is the same thickness as the placemats/cardboard it will. At this stage the dough should be all the same thickness.

Grease or line your lamington tin. 

Gently transfer the rolled dough to the lamington tin. Excess dough in the corner of the tin can be removed.

Put the lined tin into the fridge.

Turn oven on to 175 C (fan forced). 

Peel, core & cut the apples into 1/8s.

Drizzle the honey over the apples. Stir the apples to thinly coat them.

Mix the sugar & cinnamon to the apples. 

Bring the lined tin out of the fridge and arrange the apple pieces (& juice) in an even layer on top of the dough. 

Roll out the remaining dough and layer it on top of the apple pieces. The lining and top dough can be joined - use a little bit of water or egg wash to brush on the tops of the sides of the lining base to help the top dough stick. 

Bake for approximately 50 min. The time will depend on your oven, how thick the dough was & the amount of apples.

Bring the slice out of the oven & allow to cool. (The slice will be a little crumbly, but soooo good, if it is eaten hot.)

Optional - Top the slice with a simple thick white icing & sprinkle with cinnamon. 

Simply enjoy!