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

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Apples contain an enzyme called polyphenol oxidase (PPO). When you slice open an apple, the PPO reacts with the oxygen in the air and enzymatic browning occurs. The chemical reaction between the PPO and oxygen produces melanin, which is what gives the apple flesh the brown color.

Other apple recipes: top 5 apple recipes, Apple Dapple Cake, French Apple Cake, Apple cinnamon pop tarts, Invisible Apple Cake, Sicilian Apple Cake, Best Apple Crumble, Apple Flower Tarts, Apple Rose Tart, Thousand Layered Apple Cake, Gluten free apple and polenta cake and the ULTIMATE apple pie! Step 4 - Raise the oven temperature to 180C/350F. Then spoon over with the sour cream mixture over the apples and then sprinkle with cinnamon sugar. Bake for 25 minutes or until set. Cool and then chill in the fridge and then cut up. Serve chilled (this needs to be stored in the fridge). Measure the cream in a jug. Add the egg, sugar and brandy (or vanilla) and mix well until smooth. Slowly pour this mixture evenly over the apples, letting it seep through the layers.

More Apples Pumpkins

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. Step 3 - While the base is baking mix the apples and the sugar together. Then whisk the sour cream, sugar and egg together and set aside. When the base is cooked spread the sweetened apples on top of the cooked base. Store this slice in the fridge. It will last for 4-5 days. If you find that the base is too hard at first it will soften up over the next few days. I find I like it best on the 4th day! The seeds are a result of the flower being pollinated. Just like a zinnia, a common annual, produces seeds so do apple blossoms. Unlike many flowers, an apple's seeds are hidden inside of a fruit.

Some recipes call for just sour cream in the topping but I add the egg as it helps set it like a custard. 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. It’s really up to you what type of apples you use. Granny Smiths are always fantastic in baked goodies, but if you have some Pink Lady or Jazz lying around, they’re fine too. If you’re all out of fresh ones, you can always use tinned apple slices. Otherwise, lemon juice works well, but it is more expensive to use lemon juice than salt. And your apple might taste a little zesty and sour, but that might be a good thing! When is apple season? People tend to think of apples as a winter fruit but apples are actually harvested in summer but kept in cold store for months so that we have them available in winter. Once all of the sexy summer fruit is gone, we often have apples and citrus to get us through winter.

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later). Dig in while it’s warm. Give everyone a fork and dive right in. It’ll be warm and gooey and taste like apple pie. Cinnamon & cloves: ground cinnamon and cloves adds some warming spices to this recipe. You could also put in other apple pie spices such as nutmeg, allspice or mixed spice. Preheat your oven to 200°C (390°F)/180°C fan-forced. Grease and line your cake tin with baking paper. Add the dry ingredients for the base except for the sugar to a bowl and whisk to mix.

In a large mixing bowl, add apples, cinnamon, nutmeg and lemon zest. Stir to combine. Pour apples over crust (it’s ok if the crust is still hot) and spread out to form one even layer. You can, and it's safe to eat once frozen and defrosted. But you definitely lose some of the lovely crunchiness. Looking for more yummy sweet recipes? The Dorset apple cake is a fairly rustic affair, and many, many recipes can be found for it. While all the recipes have the same basic ingredients (flour, apples, sugar and fat), they do tend to differ slightly in the makeup. 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. This apple filling uses canned apples to mimic the flavours and textures of real apple pie. Here’s what you’ll need:Dollop spoonfuls of sour cream over apples. Spread out to form one even layer. Combine sugar and cinnamon. Sprinkle cinnamon sugar all over the top.