I have always loved eating apple pies since I was young – it started from Mcdonald’s. This warm, crispy and sweet dessert is just the best – a comforting way to complete a meal or the day. And my little dude is crazy about it too. As they say, the apple doesn’t fall far from the tree.
But I’ve never dreamt of making it from scratch. The process of making the pastry feels so intimidating that I did not even want to explore it. But a Netflix film changed my mind.
My current obsession is the sequel to To All The Boys’ I’ve Loved Before. There is a scene from P.S. I Still Love You, where LJ baked cherry turnovers for her love interest on Valentine’s Day.
And I did just that for my little man, with apples instead of cherries, and on Valentine’s Day too! It was my first attempt and I wasn’t too satisfied, but it blew his mind. Kids are so easy to please!
I made a few tweaks to the recipe I adapted from and baked another batch, and this time he had four at a go!
This pastry recipe is versatile and you can switch up the fillings. Blueberries, strawberries, chocolate or savoury options are excellent substitutes. It’s great for a school snack any kid would love.
Makes 10 or more
2⅓ cups flour, plus more for dusting and rolling
½ tsp salt
1 tbsp caster sugar
1 block unsalted butter, cubed (I used Lurpak)
6-8 tbsp ice cold water
2 medium-sized red apples, peeled and chopped into small pieces
2 cups water
½ cup sugar
1½ tbsp potato starch or corn starch
½ tsp cinnamon
Make the Pastry
- In a stand mixer with the paddle, combine flour, salt and sugar.
- Add butter and mix it to slightly crumbly.
- Add water to the flour mixture a few tablespoons at a time until the dough comes together.
- Place dough on a floured surface and roll it out to a long rectangle.
- Fold the top third into the middle, then fold the bottom third into the middle on top of the first fold.
- Turn the dough 90 deg and repeat steps 4-5 about 3 times. Use more flour if needed to prevent the dough from sticking.
- Wrap the dough with cling wrap and chill for at least 30 min or up to one day.
- Make the apple filling before rolling out the chilled dough.
Make the Apple Filling
- Place apples and 1½ cup water into a small saucepan.
- Simmer until apples are soft and tender.
- Drain the apples and set aside.
- In another saucepan, whisk sugar, starch, cinnamon and ½ cup water. Heat over medium heat for 5-7 min, mixing occasionally. Remove from heat when mixture thickens.
- Mix in the softened apples.
- Roll out the chilled dough on a floured surface.
- Using a pizza cutter or knife, gently cut the dough into rectangles.
- Gently place dough onto a lined baking sheet.
- Place about 2 tsp apple filling onto the center of each dough rectangle (use half the total number of dough rectangles).
- Cover with another dough rectangle. Pinch the edges with a fork.
- Brush the tops with egg wash.
- Bake in a preheated oven of 175 deg C for 20 min or more, until golden brown.
- Remove from oven and served warm!
The chilled dough turned sticky at room temperature, so I had to pop it back into the fridge before working on it again. Need more practice to roll and cut it up fast!
Image by Chelza Pok