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Maggie Beer

Sangiovese Verjuice and Apple Shortcake

Step 1: Preheat oven to 180°C.

Step 2: Melt the butter, in either the microwave for 1 minute, or on the stove in a pan (remove from heat after melting). Beat in the sugar. Add the egg and beat, then add the flour and baking powder and mix well. Add more flour or a dash of milk if necessary.

Step 3: Rest dough in fridge for 15 minutes.

Step 4: Peel, core and slice apple. In a 11 centimetre shallow pan bring 200 millilitre Sangiovese Verjuice and ¼ cup (50 grams) Sugar to boil, reduce to low heat. Add apples and simmer for 20 – 25 minutes.

Step 5: Push half the dough into a pie tin – preferably Pyrex or ceramic. If metal, grease the pan first.

Step 6: Lay the stewed apple (well drained) over the dough. Sprinkle with sugar, spices and Sangiovese Verjuice.

Step 7: Add the rest of the dough – you can either roll it out and lay it over like a pie crust, pull pieces off and flatten them and lay over the fruit (they spread out and join as they bake), or rub it between your hands to make a crumble over the fruit.

Step 8: Bake for approximately 20 minutes. When cooked the pie should be risen, and the top golden.


  1. 150g 3/4 cup sugar
  2. 225g 1 1/2 cup flour
  3. 1 1/2 tspn baking powder
  4. 350g 4 apples
  5. 110g 1/2 cup sugar
  6. 1 tspn cinnamon
  7. 1 tspn mixed spice
  8. 1 tbspn icing sugar to dust over the top

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