The Apple Slice: My life as a teacher and other musings…

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Plain flour:is best in this recipe. You can also use all-purpose flour. It's important to use flour that does not have any rising agents as we will be adding our own in the right amounts.

I wanted to call these Apple Pie Bars because that’s exactly what they taste like. But unlike pie, they’re super easy to make. And with a one-year-old at my feet, easy is what I’m all about right now. Before you cut into the apple, observe the outside. If possible, compare a few different apples to see how they are similar and different. Kids can identify many of the parts of an apple including the peel, stem, and calyx without cutting an apple open. Cutting Open the Apple The next generation of apples in waiting. The seeds are the next stage of the apple's life cycle. A new apple tree can grow from just one apple seed. Depending on how you cut open the apple, will determine how the core looks. Slicing an apple in half horizontally, will leave you will a star shaped center. A fun activity is to use the core as a stamp for an apple painting activity. SeedsI’ve gone for the crunchy sugar topping because I just love the added sweetness against the sour apples and I’m a huge fan of crunchy toppings! Think brûlée and crumble. Turn out onto a floured board, flour the top and divide in half. Shape each half into a flat disc, put each on a plate and chill for 20 minutes. This recipe was inspired by a late afternoon stroll down a street. At a crossing I paused and looked up and saw one of those old fashioned bakeries that sell apple slices, custard tarts, vanilla slices and those very random frogs. I went in and bought one and it was delicious, imbued with memories I had thought were long gone. I was so excited to make it that I woke up early the next morning and made it. To prepare apple filling, add apples, cinnamon, nutmeg and fresh lemon zest to a large mixing bowl. Stir until apples are coated. Pour apples over crust and spread out into one even layer. The sour cream layer

Spread sour cream out into one even layer over the apples. Mix together cinnamon and sugar. Sprinkle cinnamon sugar over the top. Bake for 20-22 minutes. how do I serve it?Roll out the remaining dough, drape it over the rolling pin and lift it over the apples, or roll out the dough on baking paper, then flip it onto the apples and peel the paper away. Tidy up the edges with dampened fingers. Brush the top with water and sprinkle with the caster sugar.

You could also perhaps go for Braeburn, Golden Delicious or anything you fancy really. It’s all a matter of taste. The Topping The recipe here is loosely based on one I found in my mother-in-law’s old cookbook. Shortly after she got married, she went for cooking classes, as I suppose, is not uncommon in those days. It’s filled with so many old style recipes, both British and European. I'm not an early morning person but a couple of weeks ago I had to wake up early for an event and that turned out to be a most fortuitous thing indeed. It was early and Mr NQN had just left for work. Bleary eyed, I stumbled out of the bedroom and saw Teddy asleep in the lounge room wrapped up in a blanket. I said good morning to him and gave him a kiss and then I turned my head as I heard a strange hissing noise. It was coming from the kitchen. Some recipes call for just sour cream in the topping but I add the egg as it helps set it like a custard.

The water and salt on the surface of the apple slice interfere with oxygen reaching the fruit’s surface and therefore slowing down oxidation. Final Words on the Apple Oxidation Experiment