Classic Apple Pie Recipe



I never make pie. I’m team cake all the way. However with tons of persistence from my pie-lover friend (this post is dedicated to you btw 😉 ), I decided that I should give it a go.

I thought that a Classic Apple Pie would be a great first pie to make and that it would perfectly accompany the cold winter approaching Mauritius.

Personally I have always felt likes pies and tarts were so complicated compared to baking cakes. Little did I know this could not be further from the truth, especially if you purchase the pastry ahead of time.



I prepared the short crust pastry using a recipe from BBC Good Food. From what I have read Short crust pastry is at its optimal when using a 2:1 ratio of flour to butter. I have followed this recipe several times and i’m happy with the results. The pastry was initially difficult to handle and easily crumbled but this may be because I had added too much flour.


Shortcrust Pastry Recipe from here: 

  • After making the shortcrust pastry, I roll it onto some clingfilm and pop it into the fridge for a couple of hours.
  • I then remove to cool prior to making the filling (about an hour) and roll it flat on a floured surface. The pastry is then blind baked/ pre-baked for 10-15 minutes at 200 degrees celsius.

Edit: I made the same recipe once more and adjusted the ingredients to 300 grams of all-purpose flour and 150 grams of unsalted butter. I found that by adding a little more water, the pastry would come together easily

Apple Pie Filling Recipe:


  • 4-5 apples, peeled and sliced
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 tsp lemon juice
  • 1 tsp cinnamon powder


  1. Preheat the oven to 200 degrees Celsius
  2. Mix all the filling ingredients together
  3. Pour the mixture into the blind baked pastry
  4. Bake for 45-50 minutes or until pastry is a golden brown colour
  5. Remove to cool



Enjoy your delicious Apple Pie. Whats your favourite pie?

– The Cake Architect


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Lemon Delicious Pudding

As the name suggests, lemon delicious pudding is certainly delicious with a wonderful lemon-y flavour, thats not too strong yet not too weak – just perfect

This dessert also comes under the name Lemon Surprise Pudding. Why?

Well let me answer that question for you 🙂

Lemon Delicious Pudding3

The top of the pudding is firm and you expect the rest of the pudding to be so. However, this dessert is soft and has a sort of liquid texture to it and thats the surprise. Of course, this is my theory suggesting a reason for the name given to the pudding, and it seems to be the only justifiable reason to give.

Lemon Delicious Pudding4

Anyways lets get on to the recipe

Lemon Delicious Pudding2

Lemon Delicious/Surprise Pudding

Recipe adapted from Women’s Weekly Old-Fashioned Desserts


  • 125g of Melted Butter
  • 1 Teaspoons of finely grated lemon rind
  • 330 g Granulated Sugar
  • 3 separated Eggs
  • 75g of Self-Raising Flour
  • 80 ml of lemon juice
  • 330ml Full Fat Milk


  1. Preheat the oven to 180 Degrees Celcius. Grease 6, 1 cup of oven-proof dishes (I used one ramekin and a bowl as seen in the pictures)
  2. In a large bowl, Combine the butter, lemon rind, sugar and egg yolks.
  3. Next, sift the flour into the large bowl followed by the lemon juice.
  4. Add the milk progressively. At this point the mixture should be partly liquid and smooth
  5. In a separate bowl beat the egg whites with an electric mixer or stand mixer until it does not fall off the spoon. Fold the beaten egg whites into the mixture and separate the mixture into the various over proof dishes.
  6. Boil some water and add it to a baking dish which the ovenproof dishes will be placed into.
  7. Put into the oven for around 40 minutes (or until you see the top of the dish turn a dark brown)

Remove to cool and Enjoy!

– The Cake Architect.