PETALING JAYA, Oct 12 — I’ve always loved fruit-based pastries such as pineapple tarts, apple pies and blueberry pancakes. Having fruits makes it less sinful, I think!

Also, the sweet, tart flavours remind me of summer. One of my top choices for fruit-based pastries is the traditional apple pie.

When you think about apple pie, you think of the grandmother in Red Riding Hood or maybe even the apple that made Snow White unconscious until Prince Charming came to give her true love’s kiss.

Whether in fairy tales or in real life, apple pies are undoubtedly very popular. It might not be as popular as the classic chocolate cake but it has its own appeal.

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The task of making apple pies though is not as easy as it looks. The dough is definitely one of the hardest things to make and if you want to decorate the top with lattice work, you need delicate hands.

Rub the butter into the flour (left). Flatten out the dough in a clear plastic wrap (right)
Rub the butter into the flour (left). Flatten out the dough in a clear plastic wrap (right)

For this recipe, I decided to use shortcrust pastry as it is the most commonly used pastry for pies. It goes well with both savoury and sweet pies.

If you don’t feel confident making the pastry you can also buy shortcrust pastry mix from the supermarket where the only thing required is adding water to the mix. This time around, I made twice the amount of pastry so that I could use the extra for lattice work.

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The key ingredient are apples so you would want to choose the sweetest apples possible. Most recipes call for Granny Smith apples which are naturally sour too but you can always tweak the recipe and replace one of the apples with a sweeter variety.

Apple pie goes well with vanilla ice-cream so don’t worry if your apple pie doesn’t turn out as sweet as you want because the ice-cream makes up for the sweetness.

You can also make apple tarts using this recipe. Just place the dough in smaller pans and use the same filling. Apple tarts are the perfect party desserts too. Just remember, if it doesn’t turn out well the first time around, you can always try again. Good luck!

1. Rub the butter into the flour until it becomes crumbly.

2. Continue to mix while adding the egg and sugar into the mixture. Once you notice that it is thoroughly mixed, add in water (as much as desired). Begin to shape the dough into a ball and press it until it becomes flat.

After taking it out from the refrigerator, roll out the dough (left). Making holes with a fork ensures that air is not trapped in the dough (right)
After taking it out from the refrigerator, roll out the dough (left). Making holes with a fork ensures that air is not trapped in the dough (right)

3. Wrap the dough in a plastic sheet and refrigerate for half an hour.

4. Roll the dough in between plastic wraps and then measure it to 3mm thickness.

5. Place the dough into the pan. Remember to line the pan with butter. Use a fork to make holes in the dough.

Apple filling

5 Granny Smith apples (or 4 Granny Smith apples and 1 red apple)

80g sugar

60g dried cranberries

1/2 tsp ground cinnamon

1. Core and cut the apples into bite-sized pieces.

2. Add in the sugar, cranberries and cinnamon.

3. Mix well.

Cut and core the Granny Smith apples (left). Lace the apples, cinnamon powder, sugar and dried cranberries into the pan (right)
Cut and core the Granny Smith apples (left). Lace the apples, cinnamon powder, sugar and dried cranberries into the pan (right)

4. Arrange the mixture onto the dough then start making lattice work for the top

5. Finish the lattice work, set the temperature in the oven to 180 degrees then put the pie into the oven for an hour.

6. Check on the pie from time to time. Results may vary depending on the oven you use, some may bake faster so keep an eye on it.

7. Once it’s baked, serve with vanilla ice-cream.

The toughest part is the lattice work but it is worthwhile because it looks great!
The toughest part is the lattice work but it is worthwhile because it looks great!