Apple pie slice

    1 hour 15 min

    This is a classic apple pie, but made in a swiss roll tin. Shortcrust pastry encases a delicious cinnamon-spiced apple filling. Enjoy with a simple dusting of icing sugar, cream, custard or ice cream.

    34 people made this

    Makes: 1 swiss roll tin

    • For the Pastry
    • 2 teaspoons salt
    • 500g plain flour
    • 275g margarine
    • 2 egg yolks, beaten
    • 125ml milk
    • For the Filling
    • 10 apples, peeled, cored and sliced
    • 2 tablespoons plain flour
    • 600g caster sugar
    • 1 tablespoon ground cinnamon
    • 1 egg white

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat oven to 190 C / Gas 5. Grease a 25x38cm or similar sized swiss roll tin or baking tray.
    2. In a large bowl, stir together the salt and 500g flour. Cut in the margarine until the mixture resembles coarse crumbs. Use a fork to stir in the egg yolks and milk just until dough comes together. On a lightly floured surface, roll out half of the dough to 3mm thickness or until big enough to cover the bottom of the swiss roll tin with a little hanging over the sides.
    3. Arrange the apple even over the base. In a small bowl, stir together the 2 tablespoons of flour with the sugar and cinnamon. Sprinkle the sugar mixture over the apples. Roll out the remaining dough to cover the apple layer and pinch to seal with the base. Trim off excess dough and brush with egg white.
    4. Bake for 40 to 45 minutes in the preheated oven, until apples are tender and pastry is brown. If the pastry browns too fast, cover with foil and continue baking. Cool before cutting into squares.

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    Reviews & ratings
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    Reviews in English (13)


    Really good. Although maybe a little too sweet if the apples used are sweet ones to begin with. Basically a flat apple pie, which is nice because you get more crust this way. (And the crust is always the best part of pie anyway, isn't it?)  -  16 Sep 2000  (Review from Allrecipes US | Canada)


    Way too much sugar! I cut down the sugar to about 3/4 cup and it was plenty. Next time I will also make the dough 1/2 of the recipe at a time.  -  06 Oct 2008  (Review from Allrecipes US | Canada)


    Very goo, brought to a meeting and they thought it was awesome  -  13 Nov 2007  (Review from Allrecipes US | Canada)