Classic Eggless Apple Pies in Bengaluru

Why I keep it traditional

When I moved away from architecture, I didn't want to lose that sense of structure. You see it in my lattice work. Making a pie is different from a celebration cake. It is not about fondant or sugar art. It is about the ratio of fat to flour in the crust and the balance of tartness in the fruit.

I stick to a specific blend of Granny Smith and Red Delicious apples. The Granny Smiths hold their shape and give that necessary tart kick, while the Red Delicious bring the sweetness. I spice them with cinnamon and nutmeg, but I am careful not to over-sweeten. You should taste the fruit.

The process

• The Crust: I refuse to use margarine. It is 100 percent high-fat unsalted butter. I rub the butter into the flour by hand until it looks like coarse breadcrumbs. I treat the dough gently because working it too much makes the crust tough instead of flaky.
• The Lattice: This is where my design background helps. I weave the strips one by one. It is labor-intensive, but it allows steam to escape while the fruit cooks, keeping the filling thick and the crust crisp.
• The Eggless Factor: This recipe was born out of necessity for my dad, who has an egg allergy. I have perfected the pastry to be just as sturdy and flaky as a traditional butter crust without needing eggs as a binder.

Everything is baked to order in my Jayanagar kitchen. Because I do not use stabilizers, these pies are best enjoyed fresh.