250 g very soft butter (but not melted)
¾ cup caster sugar
1 tsp vanilla essence
grated zest of 1 orange
2 ½ cups flour
2 ½ tsp baking powder
400 g apple - cooked, stewed or a can
Preheat oven to 190°C.
In a bowl or food processor beat together the butter, caster sugar, egg, vanilla essence and orange rind until creamy and well mixed.
Add the flour and baking powder and stir or pulse to mix well.
Spread 2/3rds into the base of a well greased and floured 23cm loose bottom cake tin.
Spread over the apples
For cooked apple - slice three apples thinly and place in a microwavable dish with a dessertspoonful of brown sugar, teaspoon cinnamon and 1/2 teaspoon of lemon. Cook for 2 minutes on high. Remove from microwave and stir. Cook an extra minute if needed. Remove excess liquid and let cool before placing on pie base.
Optional: sprinkle handful raisins over the apple.
With floured hands dot the remaining dough over the top.
Bake for 40 minutes until top is golden and pastry cooked.
Dust with icing sugar when cool and serve with icecream or yoghurt if desired.