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Shortcake with Plazma and Apples

Prep Time - 90 min.

Preparation

In a medium-sized bowl mix the flour, Plazma Ground, cinnamon and baking powder. In a separate, larger, bowl, beat the cooking fat with sugar, then add the eggs and blend together thoroughly. At the end, gradually add the mixed powdery ingredients and mix all well so you get a homogenous mixture. Cover the dish with transparent foil and store in the fridge for 30 minutes. Wash, dry and peel the apples. Cut them in half and remove the middle part with the seeds, and then dice them in large cubes. Put the butter in a big frying pan and then melt it over moderate heat. Add the apples, sugar, lemon juice and the grated zest, and sauté slowly until the apple juice evaporates, and then remove from heat. Heat the oven to 180°C. Prepare the baking tray by coating it with a little bit of butter or cooking fat. Take the dough out of the fridge and split into two parts. Use one to cover the baking tray, and then spread the filling evenly over it. Put the other half of the dough on a larger baking paper and using a rolling pin, spread it to the size of the baking tray. Use a fork to put holes in the dough, and then carefully, with the help of baking paper, arrange it over the apple filling. Peel of the paper off, and put the pie in the oven so it bakes for 40-45 minutes. Take it out of the oven and leave it to cool and then cut it into cubes and sprinkle with powdered sugar.