About this recipe: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.
Makes: 1 swiss roll tin
For the Pastry
2 teaspoons salt
500g plain flour
2 egg yolks, beaten
For the Filling
10 apples, peeled, cored and sliced
2 tablespoons plain flour
600g caster sugar
1 tablespoon ground cinnamon
1 egg white
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Preheat oven to 190 C / Gas 5. Grease a 25x38cm or similar sized swiss roll tin or baking tray.
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.
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.
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.