Friday, 30 December 2011

HOMEMADE APPLE PIE WITH VANILLA CUSTARD

[ I N  D E S S E R T ]

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I love APPLE PIE! It reminds me of home back in Australia, and nights spent at my friend's houses where we share a whole apple pie and cover it with vanilla icecream, sitting it front of the TV all night joking and laughing and smothering our faces with spoonfuls of pie. It really gives me a warm feeling every time I eat this! I hope you guys will feel the same feeling that I do when you eat this too!!
Feel free to play around with the pattern for the top of the pie, and be creative most importantly have fun and ENJOY! 
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  [ I N G R E D I E N T S ]


PASTRY CRUST

2 cups all-purpose flour
1 tsp  salt
1 stick cold butter or 125g
2 tbsp ice cold water

APPLE FILLING

6 Granny Smith apples
2 tbsp all-purpose flour
1/2 cup sugar
1 1/2 tbsp lemon juice
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg

1 egg for egg wash


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 [ D I R E C T I O N S ]

1. Cut butter into little pieces.
2. Place flour and salt into food processor, add butter and process until it resembles a crumble texture
3. Add little bit at a time enough to bind the dough.
4. Keep processing until the dough sticks together
5. Take it out and transfer onto cutting board, knead the dough a few times to combine, and form a ball.
Cut the dough in half. Place cut side down onto lightly floured cutting board.
6. Place a piece of cling film, or clear small plastic bag on top of the dough, then Roll the dough out with a rolling pin until 1/8 inch thick.
7. Lift the dough and place on top of the greased baking tin, press with fingers to set the dough onto the tin. Trim the edges with scissors to have a clean finished edge.
8. Make the apple filling. Peel apples using the vegetable peeler, then cut into thin slices.
9. Place apples in a bowl, add sugar, lemon juice, flour, cinnamon, ginger then nutmeg.
10. Mix it all with a spatula to blend the ingredients.
11. Preheat oven to 200 degrees. 
12. Fill the pie pan with apple filling, stacking nice and neatly.
13. The next step is your choice, you can decorate with the dough however you want. Using the remaining dough, roll it out just like before, and (if using my method) cut long strips of 2 cm wide.
14. Weave the strips using the over and under method, then press down on the edges to seal.
15. 2nd method - leaves, cut individual leaf shapes then with a paring knife, draw little veins on the leaves. Arrange it on top of the pie.
16. Whisk an egg in a small bowl, using a  pastry brush, brush egg all over the pie, this creates the glossy, golden colour when baked.
17. Bake in the preheated oven at 200 degrees for 40 -45 mins. If the pie browns too quickly or starts to burn, cover with aluminium foil.
18. SERVE IT HOT OR COLD!!! YUMMY YUM YUM ENJOY!! Best with vanilla ice cream or custard!

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TRADITIONAL VANILLA CUSTARD 
  [ I N G R E D I E N T S ]

Serves 4

  • 1 1/2 cup milk
  • 1/2 cup thickened cream
  • 1 vanilla bean or 1 tsp vanilla bean paste
  • 4 egg yolks
  • 1 tablespoon cornflour
  • 1/3 cup caster sugar

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     [ D I R E C T I O N S ]
    1. Combine milk and cream in a small saucepan. 
      Vanilla bean method - using a sharp knife, split the bean in half lengthways and scrap out the seeds into the mixture, also throw in the bean. Vanilla bean paste method - place 1 tsp of vanilla bean paste into the milk mixture.
    2.  Cook over medium heat until you see small simmering bubbles, but not enough to boil. Stirring constantly! Remove saucepan from heat.
    3. Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
    4. Return mixture to saucepan over low heat. Cook, whisking constantly, for 5 to 10 min or until custard thickens to desired consistency (do not allow custard to boil, as it might curdle).
    5. WOOLAH! PERFECT HOMEMADE CUSTARD!! its so easy you will never want to buy custard again!

  • 
    
    LOOKS EASY BUT YOU REALLY HAVE TO PAY ATTENTION TO TEMPERATURE AND DO NO LET THE CUSTARD CURDLE!!!
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    • CHINESE TRANSLATION
    自家製萍果批及雲尼拿吉士忌廉醬
     
    穌皮料:麵粉2杯,鹽1茶匙,硬牛油125克,冰水2湯匙。
     
    饀料: 靑萍果6個,麵粉2湯匙,糖1\2杯,檸檬汁11\2湯匙,
                玉桂粉1\2茶匙,羌粉1\4茶匙,荳蔻粉1\4茶匙。
               
                旦1只、掃批面用。
     
    做法: 1)牛油切小方粒。
                2)麵粉、鹽,同放入攪拌機內,開機打至成粉粒狀。
                3)續少加入冰水使粉糰略黏合。
                4)續撹打片刻使粉糰成型。
                5)洒些麵粉在枱上,取出粉糰搓成球型,切開兩份。
                6)麵糰舖上保鮮紙,用麵糰棍推壓至1\8吋厚度。
                7)將批皮舖在已塗油之批盆上,用手壓平貼盆底,切走盆邊凸出部份,使之整齊。
                8)萍果饀料做法:萍果去皮去芯,可用薯仔批容易些,再切成薄片。
                9)萍果片放大碗內,加入糖、檸汁、麵粉、玉桂粉、羌粉及荳蔻粉。
              10)用膠括混合所有萍果料至均勻。
              11)預熱焗爐至200度。
              12)平均放入餡料在批皮內。
              13)下一歩,可隨意裝飾你的批面,用餘下之一半麵糰發揮自己的想像力去做;
                     先用同樣方法用麵糰棍推壓出厚度相同之批皮。
              14)或可跟相片切成2公分濶之條狀,編織成方格樣子,至盆邊時加壓黏合便可。
              15)叧一款式是可剪成樹葉狀,用刀背劃出葉紋,舖在批面便成。
              16)雞旦拂勻,用掃將旦汁掃勻在批面上,使焗好之批皮光亮金黃。
              17)放入已預熱200度之焗爐內焗40-45分鈡,如批皮太快轉金黃,可用一片錫紙
                      蓋在批面上,擋去一些熱力便可。
              18)批出爐後,可冷或熱吃,最理想是配合香草雪糕或吉士醬同吃。
     
    雲尼拿吉士忌廉醬. (看似容易但一定要注意溫度控製,才能成功。) 
    材料:牛奶11\2杯,厚忌廉1\2杯,雲尼拿豆1條或雲尼拿豆醬1茶匙,
               旦黃4只,粟粉1湯匙,幼沙糖1\3杯。
    做法:1)倒入奶及忌廉在小煲內,放入豆條方法:用尖刀��開豆莢,括出豆籽放入奶中,
                    也可同放入豆莢,煮一會才取走。
                    如用雲尼拿豆醬,只需放1茶匙入奶中同煮便是。
                    同時要注意間歇移小煲離火。
               2)用中火煮奶至小泡出現,要不停攪動, 離火,不能煮至沸點。
               3)把拂勻之旦黃、粟粉及糖同放大碗中,在奶料中取走豆莢,然後將熱奶倒入旦汁
                     中,攪均勻。
               4)將汁料放回小煲中,用慢火煮5-10分鐘, 不停攪拌至吉士汁成忌廉狀,離火即成。
                    切忌煮至沸騰,會即変成球狀,使之失敗。
    5)這自家製的吉士醬會比外面現成的美味10倍,試過之後,再也不會接受現成的了!
        

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