The recipe here is loosely based on one I found in my mother-in-law’s old cookbook. Shortly after she got married, she went for cooking classes, as I suppose, is not uncommon in those days. It’s filled with so many old style recipes, both British and European.

While the pastry case cools, peel and quarter the apples.Cut out the cores, then cut the apples into very thin slices. Arrange the apple slices, slightly overlapping, in the cooled pastry case, starting from the edge and working round in neat concentric circles. Make sure the pastry case is completely filled to the top, with no gaps, and the top layer looks pretty. Put the tin of pie apples into a bowl. Add the flour and spices for the apple filling and mix well. Spoon the apple mix over the baked base. The apple will only just cover the base, move it around with a spoon until you have a more or less even covering. Canned/ tinned apples: make for an easy slice. A 400gm (14oz) tin is the perfect amount. Look for sliced apples for pies and desserts. At a pinch you could try using apple pie filling but I have not tested the recipe with this alternative.So tell me Dear Reader, have you ever had a flood in your house? Do you like apple slices? Do you like apples? Vanilla extract:sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.

I’ve gone for the crunchy sugar topping because I just love the added sweetness against the sour apples and I’m a huge fan of crunchy toppings! Think brûlée and crumble. Preheat the oven to 180˚C. Lightly grease a 22cm square cake tin and line the base and two sides of the tin with baking paper. Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made! Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ During your exploration, take a closer look at the stem using a magnifying glass. Its amazing how much detail makes up such a small part of an apple! Calyx Delicious and easy to make. I used flora buttery and mixed spice. For the buttermilk I made it by adding 5g (big teaspoon) of bottled lemon juice to 80g oatmilk and let it stand for a bit.I'm not an early morning person but a couple of weeks ago I had to wake up early for an event and that turned out to be a most fortuitous thing indeed. It was early and Mr NQN had just left for work. Bleary eyed, I stumbled out of the bedroom and saw Teddy asleep in the lounge room wrapped up in a blanket. I said good morning to him and gave him a kiss and then I turned my head as I heard a strange hissing noise. It was coming from the kitchen. Other apple recipes: top 5 apple recipes, Apple Dapple Cake, French Apple Cake, Apple cinnamon pop tarts, Invisible Apple Cake, Sicilian Apple Cake, Best Apple Crumble, Apple Flower Tarts, Apple Rose Tart, Thousand Layered Apple Cake, Gluten free apple and polenta cake and the ULTIMATE apple pie! Set the flan tin on a heatproof surface. Put the baking sheet into the oven to heat up, and reduce the oven temperature to 180°C/350°F/gas 4.

Around 1.5 tablespoons cinnamon sugar to sprinkle (1.25 tablespoons sugar, 1 teaspoon ground cinnamon)Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later). Having a control variable is necessary so that you can compare it to the other apples that have been submerged in various liquids. In a large mixing bowl, add apples, cinnamon, nutmeg and lemon zest. Stir to combine. Pour apples over crust (it’s ok if the crust is still hot) and spread out to form one even layer.