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Preheat the oven to 200ºC. Line a Swiss roll tin (335x230x45mm) or regular slice tin with baking paper.
Process sugar in a food processor until fine, add Tararua Butter and vanilla essence and process until creamy.
Add egg and pulse to combine before adding Edmonds Self Raising Flour. Pulse until a ball is formed.
Divide dough in three and wrap in plastic wrap, chill for 30 minutes.
Combine apple, sugar, lemon juice, Edmonds Cornflour and cinnamon.
Use two pieces of the dough and press evenly into the base of prepared tin, cover with the apple filling.
Crumble the remaining dough over the apples.
Bake for 15 minutes, then reduce the temperature to 180ºC and continue to bake for a further 25-30 minutes until cooked.