Wednesday, September 02, 2009

Pai Epal
sebelum dibakar
buat pai epal atas permintaan my SIL.. dia kata sedap.. orait la tu.. makan dgn aiskrim lagi sedap

dah siapp..

yg ni pulak hasil kerjatangan abe awe. bg kat dia lebihan pastri, pastu dia pun buat le pie gunung berapi hehehe.. bila dah masak, mmg le keras sikit tp dia mkn gak le sbb dah dia buat, kan?
atas permintaan, ni lah resepinya.. kak ina, nanti jgn lupa try tauu
Pastry :
2 cups all purpose flour
2 Tbsp sugar
½ tsp baking powder
½ tsp salt
2/3 cup unsalted butter, cut into pieces and chilled
1 egg
4 to 5 Tbsp milk
For pastry, combine flour, sugar, baking powder and salt. Cut into butter until an even, crumbly texture. Whisk together egg and 3 Tbsp milk. Add to dough and mix until dough comes together, adding additional milk if needed. Shape dough into a disc, wrap and chill for 30 minutes.
Egg Wash:1 egg mixed with 2 Tbsp milk for glazing
Filling - from apple crumble's recipe filling by kacip and with some modification :
8 Granny Smith apples, peeled, cored and sliced
5 Tbsp brown sugar
1 to 2 Tbsp caster sugar
1 ½ tsp cinnamon powder
50 gm raisins
Bring apples up to a simmer with all the ingredients above with just some water. Simmer for 15 minutes, until apples are tender and drain. Allow to cool to room temperature
Preheat oven to 180° C. Roll out two thirds of pastry to less than ¼-inch thickness on a lightly floured surface. Line an 8-inch springform pan carefully, letting pastry hang a little over the sides. Roll out remaining one third of dough large enough to cover top of pan. Fill pan with apples and brush edges of pastry with egg wash. Place disc of pastry to cover fruit and seal edge, trim and crimp. Make holes in pastry with a fork or scissors and brush with remaining egg wash. Bake for 40 to 50 minutes, until pastry is a rich golden brown. Let pie rest for 20 minutes before removing springform ring.

1 comment:

haslina razali said...

terliur babe bokmai resepi ihiks minta tapi buatnya bila tah