Apple Ginger Shortcake

• 1/4 cup self-rising flour
• 1/2 tbsp cornstarch
• 3 tbsp granulated sugar
• 3 tbsp butter
• 2 None large egg whites
• 1/2-1 tbsp lemon juice
• 1 (15 oz) can apple pie filling
• 1/2 tbsp passionfruit pulp (from 1 passionfruit)
• 1 tsp finely chopped candied ginger
• 1 tsp lemon zest
• 4 tbsp water, for brushing
• 3 tbsp powdered sugar
• 2 tsp ground cinnamon

1. Preheat oven to 350u0b0F. Lightly grease an 8 inch round cake pan and line base with baking paper.
2. Sift flour, cornstarch and sugar into a large bowl. Cut in butter then stir in egg whites with enough lemon juice to make the ingredients just cling together (or process all ingredients until the mixture forms a ball). Cover with plastic wrap and chill for 30 mins.
3. Meanwhile, in a medium bowl, combine apple pie filling, passionfruit pulp, candied ginger and lemon zest.
4. Roll 3/4 of the pastry dough out on a lightly floured work surface and use to line the bottom and sides of prepared pan. Fill tart shell with apple-ginger filling then fold pastry edge over filling. Lightly brush edge with water.
5. Roll out remaining pastry into an 8 inch round and place over filling, pressing edges to seal. Bake for 40 mins, or until lightly browned. Cool on a wire rack.
6. Combine powdered sugar and cinnamon then dust over cake to serve.

flour, cornstarch, sugar, butter, egg whites, lemon juice, apple pie filling, passionfruit, candied ginger, lemon zest, water, powdered sugar, ground cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/36105 (may not work)