Desserts
Apple Pie
Deep-fried until 1992, baked since.
A hand-held apple turnover in a lattice pastry sleeve, on the menu since 1968.
Fried first, baked in one major market
The apple pie began as a deep-fried turnover. That method produced a blistered shell and a filling hot enough to be a real hazard, so the cooking method was never a minor technical detail. It shaped the texture, the wait before eating, and the way the item was handled.
The United States moved to a baked version in 1992. The change did not create one global recipe, however: several markets kept frying, and the Hong Kong listing records the fried version. A familiar name can therefore describe different kitchen work depending on where the order is made.
A small item with a clear local split
The pie's hand-held format makes the difference easy to miss until the first bite. Its story is about method rather than novelty: the same lattice pastry sleeve can carry a version that was fried or one that was baked. That makes it a useful example of how the catalogue separates a product's identity from the process used in each market.