Apple Pie Slice

Tasty, warm, crumbly, sweet, delicious apple pie… But… In a handy, portable  slice form! Can you get any better? Well, maybe… But the point is, it’s pretty damn delicious. And, it’s waaaaaaay easier than actually making an apple pie – no making the stupid pastry, no waiting for the stupid pastry. As you can probably tell, pastry is not my favourite thing. Luckily, I’m not a particular fan of pies and pastry things in general, except for apple pie. Man… I love apple pie. Also, we had it hot with custard for dessert, which is delicious – but it is equally delicious cold with a hot cup of tea or coffee. Also, please excuse my slightly dodgy photography - it wasn't my best day, but I can't really be bothered to try again. Also, I mean, it gets the message across - it looks tasty, right?

Anyway, enough with the blabber and on with the actual recipe. For once, I hardly doctored this at all – except for a tiny bit… I mean, come on, it’s me – I literally can’t follow a recipe… :)

xxLissa

Apple Pie Slice (from this recipe, from Chocolate-Covered Katie)

Makes 16 bars

Prep time: 20 minutes + 30 minutes cooling

Cook time: 30-40 minutes

Ingredients

2 cups wholemeal flour

1 tsp baking powder

1/4 tsp salt

3/4 cup brown sugar

2 tsp cinnamon

1/2 cup Nuttelex (olive-oil spread – or other cold, buttery spread, or butter)

5 tbsp milk of choice (I used unsweetened almond milk)

3 apples, chopped (I used a Granny Smith, Pink Lady and a Fuji)

2 tsp cornflour

3 tbsp honey

1 1/2 tsp pure vanilla extract

Methods

1.     Stir together the first eight ingredients to form a dough

2.     Place 1/2 of the dough into an 8x8inch baking pan lined with baking paper and press down firmly

3.   In a separate bowl, stir together the other ingredients

4.     Layer them into the pan and top with the rest of the dough from the first pan and press down

5.     Bake for 30-40 minutes at 180^oC, or until golden-brown, and let cool at least 30 minutes before cutting into bars

6.     Store uncovered or covered, but covering the slice will soften the crust, so it depends on what you want