An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream or ice cream on top, or alongside cheddar cheese. Pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.

      Here I have made apple pie in a basket look alike shape.  You can cover the filling with a normal rolled pastry and prick them at the centre to allow the steam to escape and allow the pie to cook inside. I have used Granny's Smith Green apples for this recipe you can make this with any apple which are crunchy and acidic.

For Short Crust Pastry:
All-purpose flour- 2 cups
Salt- ¼ teaspoon
Icing sugar- 4 tablespoon
Unsalted butter, slightly cold-200 grams (1 cup)
Egg yolk- 1
Cold water- 4 to 5 tablespoons or as required

For the Apple Filling:
Apple, chopped -2 (crisp and acidic cooking apples like Grannys Smith, Golen Delicious…etc)
Raisins- 3 tablespoons
Brown sugar- ½ cup (can use normal white sugar also)
Cinnamon powder- ½ teaspoon

For Brushing the shell:
Egg white-1
Apricot Jam, melted - ¼ cup

  • Combine together, all-purpose flour, salt and icing sugar. Add butter and mix gently using your fingertips until it resembles breadcrumbs. For a well inside the crumbs and add egg yolk and sufficient quantity of ice water, mix gently until the dough just comes together. Knead the dough until you get a smooth dough. Divide the dough into two parts and wrap with cling film and chill in refrigerator for 15-20 minutes.
  • Preheat oven to 180oC.
  • Roll the dough on a lightly floured surface until 3 mm thick and keep inside the base and cut the extra hanging pastry. 

  • In a bowl mix the chopped apple, raisins, brown sugar and cinnamon.
  • Fill the base with the apple filling up to the top and level with this using a spoon.

  • From the remaining pastry using pizza cutter or knife cut some long strips, to keep on top of the base to shape a fruit basket like appearance. 
  • Brush the top with egg wash using a pastry brush. Transfer the tins to oven and bake till the surface turns golden.

  • Melt the apricot jam in oven for 30seconds or in a small pan over the stove heat till the jam melts. Brush the baked apple pies with melted jam using a pastry brush.
  • Serve with whipping cream, ice cream or cheese.
  • Makes 1 large pie or small 4 pies.