Apple of my Pie

Now heres an apple pie recipe that you'll love. Its easy, does not demand too many ingredients and it looks and tastes so impressive that your friends and family will love you for it.

I don't really have a sweet tooth but I'll eat this apple pie any-day. The aroma that emanates from the oven when the pie is almost done is so inviting that my mouth starts to water. Once I even burnt my tongue because I couldn't wait for it to cool down! Tongue burnt, lesson learnt!

It is quite a forgiving recipe in the sense that you can adjust the butter and sugar according to your taste or if you plus/minus an apple, it will still be good.

Short Crust Pastry

Adapted from Le Cordon Bleu

Short Pastries have a crumbly, slightly crisp, texture. Make sure you work in a cool environment when making short pastries and use chilled ingredients. Handle the pastry lightly and as little as possible. Heavy handling results in heavy, or tough, pastry.


Pate Sable - is a rich biscuit-like crust. It is sweeter than Pate Sucree and maybe used as a crust for tarts, or for making plain dessert cookies.

Pate Sucree - is a lightly sweetened pastry enriched with additional egg yolk and flavoured with vanilla. It can be used for tarts and all sweet pastry.

Pate Brisee - is the French equivalent of the classic short crust pastry.