This is the Pie and the recipe that was made from the 'windfall apples' from Nundle,
courtesy of my sister Elizabeth.
Recipe for Mum and Nana's Apple short cake
Soften 4oz butter (120g)
Mix in 2 eggs with whisk
And 2 tablespoons sugar
Then mix in 2 cups of SR flour with a knife
Turn onto floured board and knead into soft dough
Cut 1/3 off for top
Roll the other 2/3 of dough out on floured surface and line a pie tin.
Nana used to fill with hot cooked apple to start the cooking of the base straight away.
Roll out remaining 1/3 dough, brush a little milk around edge.
Place over apple and press around edge with fingers to seal the pie
Brush with a little milk
Sprinkle with 1 tablespoon sugar
Cut a small hole in the top to let steam out
Bake in pre heated moderate oven for about 30 minutes or until golden
Serve with cream or custard or both
You can add rhubarb to the apple as Nana used to.