Having bought too many green apples, I had to bake with the apples and I saw some decorated apple pie over the internet and decided to try baking them. I did 2 and liked the second one better. I tried to braid the dough, but they fell apart, so I ditched the braids and did cut outs instead. Here’s the recipe.









(Makes a 9 inch tart)

For the dough

  • 320g all purpose flour
  • 226g cold butter, cut into cubes
  • 2 tbsp caster sugar
  • 1 tsp salt
  • 3 tbsp iced water (may not need)
  • 1 egg

For the apple filling

  • 750g green apples, thinly sliced
  • 100g caster sugar
  • 30g cornstarch
  • 1 tbsp lemon juice
  • 1 tsp all spice
  • zest of 1 lemon

For glazing

  • 1 egg yolk


  1. In a mixing bowl, combine flour, sugar and salt.
  2. Add the cubed cold butter and using the tip of your fingers, rub into the flour and you will end up with crumbs. Work fast so the butter will not melt.
  3. Add the egg and knead lightly till the dough comes together. Add water if needed. I need not add water.
  4. Divide the dough into 2 and shape into discs. Wrap with cling foil and chill in fridge for about 30 minutes.
  5. While the dough is resting, prepare the filling.
  6. In a small bowl, mix the dry ingredients, sugar, cornstarch, all spice and lemon zest.
  7. Place the slices of apples in a large mixing bowl and add the ingredients from step 6 and lemon juice and stir to combine.
  8. Preheat the oven at 200 degrees and lightly flour the baking pan.
  9. Roll one portion of the dough to fit the base of the baking pan and line the base with the rolled out dough.
  10. Arrange the apple filling over the dough and chill.
  11. Prepare the other portion of the dough and cover over the apple filling.
  12. Using excess dough, cut out leaves and flowers and decorate as desired.
  13. Egg wash the top of the pie and bake in preheated oven for about 15 minutes before lowering the oven temperature to 180 degrees and bake for another 40 minutes.
  14. Remove from oven and let cool. Serve the tart warm.

I really love this pie because the crust was crispy and the filling nice and tart. My family and colleagues liked the tart too. With the left over filling, I made apple puffs and they were lovely too.