Sangiovese Verjuice and Apple Shortcake
Step 1: Preheat oven to 180°C.
Step 2: Melt the butter, in either the microwave for 1 minute, or on the stove in a pan (remove from heat after melting). Beat in the sugar. Add the egg and beat, then add the flour and baking powder and mix well. Add more flour or a dash of milk if necessary.
Step 3: Rest dough in fridge for 15 minutes.
Step 4: Peel, core and slice apple. In a 11 centimetre shallow pan bring 200 millilitre Sangiovese Verjuice and ¼ cup (50 grams) Sugar to boil, reduce to low heat. Add apples and simmer for 20 – 25 minutes.
Step 5: Push half the dough into a pie tin – preferably Pyrex or ceramic. If metal, grease the pan first.
Step 6: Lay the stewed apple (well drained) over the dough. Sprinkle with sugar, spices and Sangiovese Verjuice.
Step 7: Add the rest of the dough – you can either roll it out and lay it over like a pie crust, pull pieces off and flatten them and lay over the fruit (they spread out and join as they bake), or rub it between your hands to make a crumble over the fruit.
Step 8: Bake for approximately 20 minutes. When cooked the pie should be risen, and the top golden.