I used Granny Smiths for the apples. A simple recipe to follow, the worse thing about is was peeling 1.2kg of apples but so worth it
Everything went to plan except after baking and then cutting into the 8 pieces successfully it was impossible to remove a piece from the pie dish without breaking the shortcake into many pieces, no matter how gently I tried.
If serving to visitors it would be a fail (for me anyway) if I wanted to serve like a slice of apple pie. I wasn't so it didn’t matter to us at all but thought I would mention it. I’ve got to say though that it tasted wonderful. The apples were cooked perfectly and it had the right amount of sweetness, I couldn’t fault it at all.
I’m thinking of having another go in the next 2 weeks because I like to try and get things right. I want to try making it as a sort of a crumble/cobbler type of dessert. I won’t put the shortcake on the base just the top and will use the baking dish that you bake the apples in initially. Once the apples are done, I could just put the dough on top and put back in the oven to bake. This would also cut down on preparation time too.
I think it would be easier cutting the shortcake into sections and lifting off so you could scoop out the apples from underneath into serving bowls and placing a piece of the shortcake on top.
It was lovely served with a scoop of home made vanilla bean ice cream.
I had enough of the shortcake dough left over to roll into 2 balls a bit smaller than golf balls. I pressed an indent into them and put a tsp of home made strawberry jam in each one and baked in the oven at the same time. They spread into perfect round, crunchy biscuits that were lovely with a cuppa.
I would love to make maybe a half batch of the shortcake dough just to make into these sort of biscuits. Will report back if and when I do.
Definitely a recipe worth playing with, another keeper from this book.
Linked JD
