Apple Crumble Pie

Have been wanting to bake an apple pie, which taste like McDonald. Initially i thought McDonald apple pie was make from puff pastry, but after doing some research i realised that the loving apple pie that i ate was deep fry type, which i find it very unhealthy for my kids to eat. So i google the website for some easy and delicious pie to satisfied my craving.

 Here i have to  thanks Janine for hosting this month event or i will never found these and they are really yummy :O "I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"

http://not-thekitchensink.blogspot.com/2011/08/aspiring-bakers-10-easy-as-pie-august.html

Ingredients (Makes 12-13 Tarts)

Sweet pastry

- 125g cold butter, (cut into cube)

- 30g icing sugar

- 1 egg yolk, (i used large egg, weighing 70g egg yolk)

- 180g plain flour

-1/4 tsp salt

Filling

- 5 green apple, (skin remove, encore and diced)
- 45g brown sugar
- 30g butter
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tsp potato starch, (mix with 1 tsp water)


Crumble topping
- 40g cold butter

- 35g caster sugar

- 45g plain flour

-20g ground almond

Method

Sweet pastry

1. Sift flour and icing sugar together and add salt.
2. Using a pastry cutter cut the butter into the flour mixture until it resemble bread crumb.
3. Add egg yolk and mix till soft dough form. Put it into the fridge to chill for at least 30 mins.
4. Take out the pastry, put in between 2 sheets of plastic or baking paper. Roll into thin sheet about 0.5cm.
5. Remove one sheet, invert and place pastry to cover the tarts moulds.
6. Spread pastry to cover and press the side to remove excess pastry.
7. Repeat till pastry are used up and put it back into the fridge for chill for 30 mins.

Filling

1. Put all ingredients into a pot except the corn flour and water.
2. Using low heat cook the apple till soft.
3. Add the potato starch with the water mix well, slowly pour in the mixture and stir till thicken.
4. Remove and set aside to cool.

Crumble topping

1. Sift flour and ground almond. Add in the sugar and mix well.
2. Using a pastry cutter cut the butter into the flour mixture until it resemble bread crumb.
3. Put it into the fridge to chill until use.

Assemble tart

1. Take the tarts out from fridge and spoon filling into the tarts (i used 3 tsp full in 1 tart).
2. Sprinkle crumble topping onto it and bake in a preheated oven for 25 mins or until slightly browned.
3. Remove tarts and cool on rack.

Some parts of the filling and crumble topping was fully adapted from Happy Flour. Thank you Happy Flour for sharing these finger licking pie. http://happyflour.blogspot.com/2011/02/apple-crumble-pie.html

Notes:

• Sweet pastry was prepared 1 day in advanced. Do not over mixed the dough or it will be tough.
• For sweet pastry and crumble topping can be done by rubbing in method using finger / using fork to rub / pastry cutter or food processor.
• Salted butter was used in my pastry to enhance the pie. (personal preferences).



Egg tarts

These are the best after my experiment from different recipes for egg tarts. I prefer the tart crust not too hard and thick. Finally bookmark these, the crust method are how i did my pineapple tart with slightly changes and the filling are adapted from http://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html.

(Makes 12 egg tarts)

Pandan egg tarts

My first attempt and it turns out delicious. I'll definitely try again.

Ingredients:

Pastry Tart Shell:
250g butter
50g sugar
1/4 tsp salt (omit if using salted butter)
1 egg beaten
360g Plain flour (sifted)

Pandan Egg Custard:
100ml hot water
80g sugar
50g pandan juice
50g fresh milk
3 eggs
a drop of green colouring (i use pandan paste)

Method:

Pastry Tart Shell:

1. Cream butter with sugar until creamy. Add in beaten egg gradually and mix till well combined.
2. Add in sifted flour and mix into a pliable dough.
3. Wrap the dough and chill for 20 mins.
4. Press into tart mould and leave in the fridge to chill, while prepared the egg custard.

Pandan egg custard:

1. Mix hot water with sugar till sugar dissolves. Add in the rest of the ingredients and sieve it twice.
2. Pour egg custard until almost to the rim (80% full), taking care not to let it overflowed to the edge.
3. Bake at preheated oven 160C 30 mins. Remove Pandan Egg Tarts and leave to cool on a wire rack.

Tips:

• BE CAREFUL not to let the egg liquid flows to the side, or else it will be difficult to remove from the tart mould.
• Don't need to bake the raw tarts.
• Personal note: 180 25-30mins, using lowest rack top and bottom heat.

Extract from aunty yochana's