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Friday, December 3, 2010

Apple Pie Crumble

                                                         Apple Pie Crumble

              "A" which is the Crumble

              150 gm        Self Raising Flour, sieved
              100 gm        Brown Sugar
                80 gm        Butter OR Vegetable Shortening

              Method for Crumble "A"  - You can mix everything manually, lightly & short while till it resembles coarse corn meal.

      Tips for "A" 
                  
       1.  This can be done a day earlier, cling wrap, put in a tupperware BUT DO NOT PUT IN
             FRIDGE; leave it at room temperature;

       2.  In respect of the 80 gm Butter OR Vegetable Shortening if you use Vegetable Shortening,
             the Crumble is more crispy.

              "B"

            300 gm           All Purpose Flour/Tepung Gandung
            150 gm           Vegetable Shortening
                5 Oz            Water approximately 150 ml
            1/2 teasp         Salt
                1 Tabsp        Brown Sugar

          "C" [filling - mix well]

              1 can              Apple Filling
          100 gm               Raisins
              1/2 teasp        Cinnamon powder

                  Mix all these 3 together but if you want to make your own homemade apple filing, I teach you a very simple one :)

                   Remove skin of 2 green & 2 red apples, soak it in water, to keep them from discolouring, while you are attending to coring and cutting them.  After cutting drain the water then add 1 Tablespoon of Lemon juice to keep them from discolouring.

                   Cook the apples with 1 Tabsp Sugar and the Cinnamon powder on medium low fire.  Cool completely.

      "Final" Method
  1. Remove your dough from fridge and let it thaw for 20 - 30 minutes.
  2. Sprinkle/dust little flour on large plastic sheet [this is transparent plastic sheets which hawkers normally pack the food and which you can buy from markets].  Place dough on top then dust little flour on another large plastic and place the floured side on top of the dough.
  3. Use a rolling pin and roll in one direction only Not up and down.
  4. Preheat oven at 180 degress centigrade for at least 20 minutes.
  5. Straight away take a cutter and cut the dough and place the cut dough on a tart mould [you know the fluted tart moulds which ppl use to make egg tarts].  Press the dough lightly then take a fork and poke some holes.
  6. Add the cooled [if you made your own] apple pie filling and scatter the crumble on top & straight away bake in the Pre heated oven for 20 - 30 minutes.
               Another tip

               (a)  Most important Must important if you make the crumble a day ahead, Do Not put it in
                      the fridge, read my recipe on how to store the same at room temperature;

                (b)  After cutting the dough and placing it on the tart moulds, putting the apple filling and
                       placing the tart moulds on a baking tray, you can now cover with a large plastic and
                      put in the fridge.  Next day, pre heat oven at 180 degrees for 20 minutes, When oven
                      already preheated, remove from fridge, straight away add the Room Temperature
                      crumble and bake it straight away in pre heated oven for 20 - 30 minutes.

                        Till my next post, xoxo, Ophelia

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