Shortcake pastry
125g butter
1/2 cup Chelsea White Sugar
1 egg
1 1/2 cups flour
2 Tbsp cornflour
1 Tbsp custard powder
1 tsp baking powder

Filling
500g (approx. 2 cups) lightly stewed apple, (without extra water) or canned apple pie filling
1 tsp mixed spice
1/4 cup Chelsea White Sugar (or sugar to taste)

Chelsea Icing Sugar to dust

Preheat oven to 200°C. In a food processor or large bowl, cream butter and sugar. Add the egg and dry ingredients. Mix until a soft pastry is formed. Pat out or lightly roll on a floured surface. Place 2/3 of the pastry in the base and up the sides of a 23 - 25cm quiche or pie plate. There is no need to be very neat, just press into place and fill any gaps with a pinch of pastry - patchwork fashion.
In a microwave bowl or small saucepan, heat the apple. Stir in the mixed spice and sweeten to taste with the sugar. While bubbling and hot pour over the shortcake mixture in the pie plate. Roughly roll out the remaining pastry. Place over the hot filling -again patch working small pieces to fill any gaps. Bake 20 - 25 minutes then turn oven down to 180°C and cook a further 10 - 15 minutes until the pastry is pale golden brown. Cool in the pie plate.

To serve warm reheat and dust the top with Chelsea Icing Sugar. This is delicious served with lightly whipped cream, ice cream or thick yoghurt.