Small Appetite Foodie’s Apple Pie

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INTRODUCTION

Being a business analyst before I become a food blogger, I like to do research if times permit. Therefore, readers who read my blog may be wondering why I like to quote Wikipedia’s definition. Seriously, I like Wikipedia’s concise definition on the food that I blogged about and at times I will use it as a benchmark against the food that I made. The same applies for today’s pastry, apple pie.

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Per Wikipedia’s http://en.wikipedia.org/wiki/Apple_pie,

“An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream or ice cream on top, or alongside cheddar cheese. Pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.”

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I have made an apple pie yesterday. When I was chatting with a friend in Google plus about my red dragon fruit cheesecake, he was asking me if I know how to make an apple pie. I told him that I have not prepared before as apples are rather expensive. Unlike Western countries, most apples were imported from temperate countries. However, I have tasted apple pies before and it should not be a big problem for me to replicate the apple pie that I have eaten before.

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Actually, the apple pie that I am most familiar with are those sold in McDonalds. However, those pies were deep fried and what I am going to share in this post is the modified version of baked apple pie to suit Asian Foodies’ smaller appetite for sweet desserts… Pardon me if I am wrong..

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WHAT IS REQUIRED

Dough – make one 8 inch pie without  top pastry

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  • 35 grams egg (lightly beaten)

  • 150 grams plain flour (sifted)

  • 30 grams of icing sugar (sifted)

  • 75 grams of chilled butter cut into cubes

  • 1 teaspoon of vanilla essence.

Note: If you want to cover the entire pie with top pastry, you will have to multiply by 1.5 times the above volume. The above volume did not intend to have a upper pie crust like American style apple pie.

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Apple Fillings

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  • 4 large apples (de-skin, pitted and cut into 0.5 cm slices)

  • half cup of brown sugar

  • 1/2 teaspoon of cinnamon powder

  • 1/2 teaspoon of nutmeg powder

Note:

  • Selection of apples – Apples selected shall be those that are crunchy in texture such as Fuji Apple or Granny’s green apple.

  • Quantity of apples – The apples stated here are for the preparation of a flat thin pie of about 1.5 cm height. If you like the American version of apple pie, you may want to consider to increase your apples to at least 6 large apples (or even 8 depending on how deep your baking glass dish can take)

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STEPS OF PREPARATION

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  • In a big mixing bowl, put butter cubes and sifted plain flour together. Use the finger tips to rub the butter cubes and flours together until it become crumby. Add in sifted icing sugars and continue to rub until well mix.

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  • Add lightly beaten eggs and vanilla essence, mix slowly until it become a dough. Put it in the fridge to chill for 20-30 minutes. Note that if you are able to handle soft dough, you can by pass this step.

  • Have a clinging wrap on the table, take the dough from the fridge and place on top of it. Put another clinging wrap on top of the dough. Use a rolling pin to roll it into a flat sheet with about 0.5 cm thickness. Transfer the dough to the pie tin and use you hand to press the dough against the sides and make it as even as possible. Use a fork to make some holes in the dough (optional). Set aside for later use. If you have some left over dough, just keep it to put on top of the apple fillings.

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  • In another big mixing bowl, add the sugar and spices to the apple slices. Mix well and pour on top of the pie pastry.  Level it. If you have additional pastry left from the making of bottom pastry, your can put on top of the apple fillings.

Note: If you have opt to cover the apple pie with top pastry, cover the pastry on top the apple and make some hole to the let the water vapour escape when the apple is cooked.

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  • Bake in the oven at 180 degree Celsius for about 25-30 minutes or when the pie crust turn golden yellow. (Note that this is a thin pie therefore, cooking time is relatively short). Egg wash the top pastry if desired.

  • Can be served either hot or cold with sour cream, ice cream or even custards.

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CONCLUSIONS

There are many variations of apple pies. Some have top pastry like the American style version. It were usually prepared using a deep glass dish. Some are without top pastry but substituted with bread crumbles and rolled oats as in the Swedish version of apple pies. The French have another version called Tarte Tatin.

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Knowing Asian’s small appetite for Western desserts, I have prepared this pie in a form of thin slice. Both pastry and apple filling are rather thin as compared to the Western version. And if the diner is of big appetite, he can just opt to have 2 slices at the same time……

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GUAI SHU SHU | Guai Shu Shu is a “shu shu” that is “guai”….


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

 

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One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits (英式传统牛油饼干)

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INTRODUCTION

I have mentioned before that my family members like buttery biscuits or cakes. Butter cake without any flavour will definitely top my list of cakes whereas short bread will be my preferred choice of biscuits. Short bread is crumbly in textures and full of buttery aroma and it is addictive as long as I started the first bite.

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When I was searching for short crust pastry for my “short crust pastry moon cake” post, I remember wrongly and instead I searched for short bread. When I read the definition of Wikipedia, it immediately caught my attention.

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Per Wikipedia, it was written that

Shortbread is a type of biscuit (“cookie” in American English) which is traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). The use of plain white (wheat) flour is common today, and other ingredients like ground rice or corn flour are sometimes added to alter the texture. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and powdered sugar and many further add a portion of salt. (Source: http://en.wikipedia.org/wiki/Shortbread)

I was amazed by the simple ratio of one part white sugar, two parts butter and three parts of flour. I did not look around for any further recipe and based on these three figures, I prepared my traditional style short bread.

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This is my first attempt and I am generally happy with the results though the shaping still needs improvement. I may try out other recipes in the net and compared the actual differences and what other special ingredients that were added to alter the texture.

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WHAT IS REQUIRED

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  • 50 g of icing sugar

  • 100 g of butter

  • 150 g of plain flour

  • 1 teaspoon of vanilla essence

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STEPS OF PREAPRATION

Preparation

  • Preheat your oven to 180  165 degree Celsius.

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  • In a big mixing bowl, place cut butters, vanilla essence, icing sugar, plain flours. Mix and knead until it form a dough.

  • Use a rolling pin to roll the dough into a flat sheet of about 1 cm thick.

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  • Shape it into a rectangular shape and use a sharp knife to cut the dough into 1 cm x 4 cm sizes

  • Transfer to the baking tray with a sheet of baking paper. Place the short breads with adequate space to expand.

  • Use a fork or something sharp to make some holes on top of the short breads.

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  • Baked in the oven for 15 – 20 minutes until the colour start to turn golden yellow.

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Additional notes

You can chill the dough in the fridge for 15 minutes before your baking starts. This will help to fix the shape of short bread! This illustration did not include the chilling. Due to the hot temperature in Singapore, The butter melts rather easily therefore chilling will hep to keep the biscuit in shape when you send for baking.

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CONCLUSION

A very short and straight forward post. I like this for its simple easy to remember recipe. This recipe is simply based on the traditional ratio of 1 sugar, 2 butter and 3 flour without additions of texture altering ingredients. The taste and texture is awesome except the shape is not as regular as what we bought from the stores.  It will be an ideal gift for your friends during festive occasions such as Christmas.

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Overall, I am still very pleased with this adventure. It is so simple yet we pay so much for these biscuits in the supermarkets.

Try and you will know how easy it is. Hope you like the post today and have a nice day ahead. Cheers.


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Second batch of short bread made for the celebration of Teacher’s day 2013.

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Updated on 8 – January 2014

Baking this special batch of rose decorated shortbread biscuits. Recipe is the same except I cut it in difference shape and dust it with dried rose petals.

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This recipe was included in Page 18 and Page 19 of the following E-book. 

For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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