Sunday, July 31, 2011

Red Apple Pie

The secret of baking a good crust pastry is to have all ingredients and utensils used in cold temperature. You can store butter, flour, rolling pin, mixing bowl and eggs in the fridge at least 20 minutes before you start working. The reason is simple: warmth makes the fat in the pastry bind with the gluten in the flour too quickly, so the pie crust will end up tough and heavy, instead of tender and flaky.
  • 250g plain flour
  • 120g chilled butter cubes
  • 1 egg yolk (retain the white egg)
  • 30ml ice water
  • 3 red apples, peeled and sliced thinly
  • 1 egg white for glazing
  •  Ice-cream for serving (optional)


  • 1 egg
  • 120g double cream
  • 100g brown sugar
  • 1 tsp cinnamon powder
  • 1 tbs grated candied nutmeg


  1. Sieve flour into a bowl. Add butter and knead into a dough.
  2. Combine egg yolk with ice water. Work mixture into the dough.
  3. Cling wrap dough and refrigerate for 1 hour.
  4. Preheat oven at 180 deg C.
  5. To make pastry, flatten dough to 0.5mm thick using a rolling pin. Place over a pie tray, snip off excess.
  6. Place apple over and set aside.
  7. To prepare filling, whisk egg and cream into a thick consistency then add sugar, grated candied nutmeg and cinnamon powder.
  8. Pour into prepared pie dish. Bake on low rack for 10 minutes.
  9. Remove and glaze with egg white and continue to bake at 170 deg C for 15 minutes.
  10. Serve hot with ice-cream or on its own.

p/s: Aku taw buat jek..tapi xmakan

Wednesday, July 6, 2011


ouh! again i am super duper jelous ok..

by the way, congrats to Shu, Kak Mazni & A.Zubir on your wedding..Sorry tak dapat attend

p/s: Semua dah sibuk kawin, aku bila lagi??