General / Off-Topic ... Bake an Apple Pie?
- Thread starter Mattaust
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Well first you need apples.
Well translate it. It isn't so hard. English is very easy if you look at Dutch [squeeeeee] Dan-Als, 't ex-kofschip.
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Joël
Volunteer Moderator
Okay, I'll post a recipe upcoming weekend. Maybe with some pictures. Translation is no problem. [happy]
Or, I'll post 1 line of the recipe every day, to keep it exciting...
(just kidding) [noob]
I find English easier then Dutch. The terrible problem with 'd', 't', or 'dt' all the time. Though I have that under control now. I also prefer English above Dutch [happy]
Or, I'll post 1 line of the recipe every day, to keep it exciting...
(just kidding) [noob]
I find English easier then Dutch. The terrible problem with 'd', 't', or 'dt' all the time. Though I have that under control now. I also prefer English above Dutch [happy]
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awwww, i wanted it be exciting![noob][noob]
Joël
Volunteer Moderator
OK, your wish is my command. [happy]
Joël
Volunteer Moderator
The delicious Creamy Apple Pie!
Prepared and enjoyed on 25 December 2015 by Joël [yum]
I've decided to just share the recipe, as it will take a long time to post one line per day, and that won't do good to the general overview of the recipe.
Creamy Apple Pie
with custard cream and apricot jam
Recipe and pictures by Joël
Ingredients For a mold of 25 cm diameter (10 inches) with removable rim
For the dough:
450 g flour (15 oz)
150 g white caster sugar (5.2 oz)
A pinch of salt
300 g cold, hard butter (10.5 oz)
2 eggs
extra flour for dusting work surface
For the filling:
1,2 kg firm apples (such as Golden Delicious) (2 pounds and 10 oz)
150 g raisins (5.2 oz)
100 g dried apricots (3.5 oz)
6 tbsp custard powder
1 sachet Custard cream mix, or some pre-made custard cream
250 ml (1 cup) cream for preparation of the custard cream, if not using pre-made custard cream
1 egg
1 jar apricot jam
Preparation
Enjoy! [yum]
Pictures:
Prepared and enjoyed on 25 December 2015 by Joël [yum]
I've decided to just share the recipe, as it will take a long time to post one line per day, and that won't do good to the general overview of the recipe.
Creamy Apple Pie
with custard cream and apricot jam
Recipe and pictures by Joël
Ingredients For a mold of 25 cm diameter (10 inches) with removable rim
For the dough:
450 g flour (15 oz)
150 g white caster sugar (5.2 oz)
A pinch of salt
300 g cold, hard butter (10.5 oz)
2 eggs
extra flour for dusting work surface
For the filling:
1,2 kg firm apples (such as Golden Delicious) (2 pounds and 10 oz)
150 g raisins (5.2 oz)
100 g dried apricots (3.5 oz)
6 tbsp custard powder
1 sachet Custard cream mix, or some pre-made custard cream
250 ml (1 cup) cream for preparation of the custard cream, if not using pre-made custard cream
1 egg
1 jar apricot jam
Preparation
- In a bowl mix the flour, sugar and salt. Cut the margarine into small pieces and fold into the flour. Cut the margarine with two knives into even smaller pieces into the flour. Beat the eggs and add 3/4 of the eggs to the flour. Knead with cold hands rapidly to a dough.
- Grease a mold cake tin (25 cm / 10 inches diameter) with nonstick cooking spray or use butter and flour to coat the mold. Press 3/4 of the dough in the mold. Put the mold and the rest of the dough in a refrigerator until use.
- Peel the apples and cut them into pieces. Cut the dried apricots into small pieces.
- Make the custard cream by blending the custard cream mix with 250 ml of cream and an egg. Stir it firmly until combined.
- Divide 6 tablespoons of custard powder over the dough in the bottom of the mold.
- Mix in a bowl the apple pieces, apricot pieces, raisins, custard cream, and the greater part of the apricot jam. Keep about 6 tablespoons jam for later. Preheat the oven to 175 °C (350 °F).
- Spoon the apple mixture into the mold. Dust the work surface with flour. Roll the remaining dough into a piece of about 1/2 cm thick (0.2 inches). Cut the dough into strips about 1.5 cm wide (0.6 inches). Place the strips of dough in a diamond shape on the filling and press them onto the dough edges. Brush with the remaining beaten egg.
- Bake one ledge below the center of the oven for about 1 hour until golden colored. Brush the pie straight from the oven with the remaining of the apricot jam (6 tablespoons) and let it cool for about 10 minutes. Remove the rim of the mold and allow the pie to cool further. Serve the pie in pieces with a generous portion of whipped cream.
Enjoy! [yum]
Pictures:
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first the potatoes, now apple pies!
your cooking skills are on point!
Joël
Volunteer Moderator
Thank you again! [big grin] I like cooking [up]
And I like eating [squeeeeee]. Wath a monster team would we be!
Joël
Volunteer Moderator
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Thank you for the recipe [happy][happy][happy]
Looks like a delicious apple pie too. I'll try and give it a go in the upcomming week or two and post my pictures of an attempt lol.
P.S. Disappointed with the moderators as this was in the "How Do I" section. Apparently a baked pototo is acceptable, but not the good ol' apple pie!, party poopers.
Looks like a delicious apple pie too. I'll try and give it a go in the upcomming week or two and post my pictures of an attempt lol.
P.S. Disappointed with the moderators as this was in the "How Do I" section. Apparently a baked pototo is acceptable, but not the good ol' apple pie!, party poopers.
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Joël
Volunteer Moderator
You're welcome [happy]
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