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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Hereâs a new take on two old favoritesâshortcake and apple pie, writes Athena Russell of Florence, South Carolina. The apple flavor makes it an ideal autumn dish. Ingredients:
2/3 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons sugar |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 tablespoon cold butter |
1/4 cup 2% milk |
filling: |
1-1/2 cups thinly sliced peeled tart apples |
1/4 cup sugar |
2 tablespoons water |
1-1/2 teaspoons lemon juice |
1/2 teaspoon cornstarch |
1/2 teaspoon ground cinnamon |
topping: |
1/3 cup heavy whipping cream |
1 teaspoon sugar |
Directions:
1. In a small bowl, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 3-4 times.
2. Roll out into an oval, about 1/2 in. thick. Using a floured 2-1/2 -in. biscuit cutter, cut out two circles. Place 1 in. apart on a baking sheet coated with cooking spray.
3. Bake at 425° for 10-15 minutes or until lightly browned. Cool on a wire rack.
4. In a small saucepan, combine the filling ingredients; bring to a boil. Reduce heat; simmer, uncovered for 3-4 minutes or until apples are tender and sauce is thickened. Remove from the heat; cool slightly.
5. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
6. To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with apple mixture and whipped cream. Replace shortcake tops. Yield: 2 servings.
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