• Sieve flour, add salt, cold butter. Mix very nicely with your fingertips till it looks crumbly. Then add water and bind it.
• Put on the flat surface and knead the dough. Then divide into 2 parts, one larger than the other. Roll out the bigger half and cover the pie dish completely.
• Place foil on top and bake the pie pastry for 10 minutes.
• Mix ground sugar, plain flour, cinnamon powder, and salt together.
• Cut apples and add lemon juice so that they don’t change the colour. Mix the apples and the above mixture together.
• Take out the pie dish and place the apple mixture in the dish. Cover it tightly with the other half rolled pastry, joining the edges firmly with a fork.
• Make holes using a fork in the middle of the pie to let the air out.
• Glaze with milk and sprinkle sugar on top.
• Bake at a moderate heat for 45 minutes, or until golden brown.

Serving suggestions

• Serve lassi as a refreshing drink during the daytime or serve it as drink it after any Indian meal.
• While serving sweet lassi, garnish with some chopped nuts like pistachios or almonds.
• Salted lassi can be topped with fresh mint or coriander leaves and a light sprinkling of roasted cumin powder, red chilli powder (cayenne pepper) or chaat masala.

Storage

• Store your leftover lassi it in the refrigerator for 1 to 2 days. No need to add ice cubes if you plan to store.

Notes

• Scaling: all of the three lassi recipes can be doubled or tripled to make a large batch.
• Freshness: for the best lassi experience, make sure to use curd that has not gone sour. The curd or yogurt should be fresh, cold and not rancid. I always make lassi with freshly set homemade curd and keep it the fridge for a couple of hours to make it cold.
• Flavourings for sweet lassi: for the sweet lassi recipe, you can add either cardamom powder or rose water or even adding both these flavorings work well. You could also choose to skip or include saffron in your sweet lassi recipe. Omit adding any of the flavouring ingredients if you don’t have them.
• Consistency: the consistency of all the three lassi recipe is neither thick nor thin. For a thinner consistency, add slightly more water, but do not add plenty of water as this will dilute the flavors and the sweetness or saltiness. For a thicker lassi, add less water or do not add water at all.
• Sweeteners: for sweet lassi, sugar is the preferred choice of sweetener. But you can opt to add palm sugar (as i have done in the masala lassi) or coconut sugar or jaggery.