Photo: Coordination WYN-LYN TAN Photography WONG WEI LIANG Art Direction & Styling NIKKI HO

A classic favourite, this cinnamon apple pie tastes even better served with a scoop of good ol’ vanilla ice cream. Singapore baker Bridget Foo shares her recipe. This recipe serves six to eight. 

For the dough:
200g plain flour
50g fine cornmeal
½ tsp fine salt
160g cold unsalted butter, cut into small cubes
1 egg yolk
45ml cold milk 

For the filling:
40g unsalted butter
8 Granny Smith apples, peeled, cored and cubed
150g light brown sugar
½ tsp cinnamon powder
½ tbsp plain flour
1 egg, beaten for egg wash

1 To make the dough, blend flour, cornmeal, salt and butter with fingers in a medium bowl until mixture resembles coarse meal; this should take no more than 15min.
2 Add egg yolk and half the milk, blending with fingers. Pour in the remaining milk and continue to knead until the mixture forms a soft ball of dough. Divide the dough into 2 portions; cover with cling wrap and refrigerate for at least 30min before use.
3 To make the filling, melt butter in a pan on medium heat. Add apples and cook for 5min. Stir in brown sugar, cinnamon powder and flour. Continue to cook for another 5min until apples are slightly soft. Set aside to cool.
4 Preheat oven to 180 deg C.
5 Roll one portion of the dough on a lightly floured surface to line a 20cm pie dish, covering the base and sides. Trim the excess dough at the rim. Drain any liquid from the apple mixture before filling the pie.
6 Roll out the other dough portion until 2mm thick. Cut long strips to place in alternate layers, criss-crossed on top of the pie to make a lattice. Trim any excess dough from the rim.
7 Egg wash the lattice with a pastry brush and bake in the lower deck of the oven for about 60min or until lattice is golden brown. Remove and cool before serving.

This article was originally published in SimplyHer August 2011.