HOL Ravenclaw

For my apple pie, I'd create the filling of three different apples: Granny Smith, Honeycrisp, and Fuji. Each apple would add a different taste aspect to the pie to make up the taste as a whole, with some being sweeter than others. They would be tossed with cinnamon, brown sugar, and lemon juice. I also want to add a twist to the filling, adding thinly sliced pears and some dried cranberries. In my eyes, apple pie isn't apple pie without lattice pie crust, so that's a must for my pie! I'm not crafty enough to develop some other design into the pie, but a classic look is beneficial in its own right.

I would make my apple pie using pink lady apples (I know they’re not traditional cooking apples, but they are my favourite.) I would cook off the apples slightly, tossing them in lemon juice, cloves and a pinch of nutmeg for something a bit different. Then, I would add some lemon zest and blackberries to increase the tartness. The base of the pie would be lined with salted caramel. The crust is shortcrust pastry covering the top of the pie, which I would carve apple leaves into. It would be topped with cinnamon sugar and drizzled with some more salted caramel.

I’d design a classic American apple pie since I'm actually pretty good at that. The filling would be warm, gooey, and sweet, made with thinly sliced apples coated in the sauce of brown sugar, cinnamon, and just a pinch of nutmeg. As it bakes, the apples would soften and melt together with the spices into a rich, sticky filling that oozes slightly when you cut a slice. I really doing it this way as opposed to not making any 'sauce' to mix in the filling.

For the crust, I’d use a buttery, flaky pastry, golden and crisp on the edges. Instead of a plain top, I’d decorate it with pastry cutouts in the shape of leaves and daisies, since I don't really have enough talent to make any other shapes. A light brush of egg wash would give the top a beautiful shine, and a dusting of coarse sugar would add a perfect crunch.