Apple Pie

The pupils in Years 7–9 are developing both theoretical knowledge and practical baking skills through the study of apples and pastry-making.

Year 7 pupils have learnt about different apple varieties, how apples are used in products, and what happens when they are cut, while Year 8 pupils have explored the process of maceration and its role in enhancing flavour and texture in dishes like apple pie. By Year 9, the pupils deepen their understanding of food science, focusing on shortening and how fats such as butter, margarine, and lard create crumbly pastry textures.

In practical lessons, all of the pupils apply this knowledge by preparing and baking apple pie, demonstrating key skills such as weighing, mixing, shaping, and baking, alongside mastering shortcrust pastry. Some of them successfully produced a traditional pie top, while others challenged themselves further by creating an intricate lattice design.