Fruit pie

I really want to make a fruit pie for so long. So, yesterday I bought kiwi, strawberries, mandarins, and grapes for this 'project'. I put them in the fridge while I was doing my pie crust. I still used the same recipe as before. You could see it here. Finish kneading the crust, I put it beside the fruits in the fridge. Due to something else I had to go outside for a while.
Shortly after I back home I continued dealing with my pie dough. Rolled it, cut it and pressed it in my mini pie pans. Then prick the bottom of the pie with a fork. Done. Popped them in the oven.
Next, the custard...

250 ml milk
50 gr sugar
25 gr corn flour (maizena)
1 egg yolk
1 tbs margarine
1/4 tsp vanilla essence

In a saucepan, combine milk, sugar, and cornflour. Stir constantly until it just come to the boil. Off the stove.
Take a little bit of the mixture and pour in the egg yolk. Stir it quickly.
Pour it back to the mixture. On the stove again. Stir until it bubbling. Add the margarine and vanilla.  Stir constantly until it smooth. Remove from the heat, cover the saucepan with plastic wrap and let it cool.
Spoon it in the piping bag.

I transferred the pie crusts from the oven to a wire rack to cool. Oh God, they are beautifully flaky and golden brown. I think I am getting better and better in making pie crust...^^... Yaaay... Big smile spread on my face...
Then I went to the fridge to take the fruits. But, whatta??? Only kiwi were sitting there. Where are my Strawberries? And the grapes? And the mandarins? Oh dear, my little girl ate them all... What should I do? I tried to see other fruits in my fridge. Yes, there were pepaya and red cherries, also 2 bananas on the table. But they didn't work at all.

See... It's kinda funny to have them on a pie...
Then, I have another idea. Just pipe the custard on the pie crust. Slice the kiwi, put them on the left and the right side of the pie as the wings. Cut the red cherries in oval and small rectangles/circles shape. Put them in the middle of the pie as the body and the head. Fly high my butterfly...

They are soooo beautiful, aren't they?

Source for the custard: Tabloid saji

Peanut butter custard pie

I think my fondness of making pie increase since I join the masak bareng yuuk event last month. It is really fun to make a pie. When moms in my neighbourhood had arisan in my home, I baked this flaky pie with peanut butter custard (vla) filling for them...

for crust
100 gr unsalted butter or margarine, chilled
225 gr all purpose flour
1/2 tsp salt
1 egg yolk
3 - 5 tbs ice water, very cold

for filling
150 ml milk
1/8 tsp salt
35 gr sugar
15 gr maizena, dissolved in 2 tbs water
1 egg yolk
1/2 tbs margarine
15 gr peanut butter (add some more for stronger peanut taste)

Chocolate chips for decoration

Methods

1. Boil milk, salt, and sugar. Add the corn flour. Stir constantly until bubbling. Off the stove.
   Add the egg yolk. Stir it quickly. Turn on the stove again. Stir constantly until thicken.
   Add the margarine and peanut butter. Stir until thick and smooth. Remove from the stove and let to cool.
2. Combine margarine, flour and salt until resembles coarse meal. Add the egg yolks, mix until it begins to hold together. Knead briefly so that the dough comes together. Carefully shape the dough into a disc. Wrap it with plastic wrap and refrigerate for about 1 hour.
3. Remove the dough from the refrigerator and let sit at room temperature for about 5 - 10 minutes.  Take a little portion of the dough. Put it between 2 plastic sheets. Roll out with a rolling pin. Cut out circles with a cup.
4. Gently press a circle to a greased pie dish. Prick the bottom with a fork. Bake in the preheated oven 170 C for about 10 minutes.
5. Spoon the fillings into the pie. Decorate the pie with chocolate chips.

sources: sajian sedap

Apple cheese pie with almond crust

After tried the incorporation of mung bean in a pineapple pie crust last week, now I tried the almonds. I found the recipe in simply recipes. It is said that almond makes a crust pie a truly special one. And it did. This crust was very tender, not tough as my pie crust before. I added vanilla essence and it combined well with the flavour of almond, apple and cheese. I love this unique combination.

Ingredients
Filling:
2 tbs margarine
2 Malang apples (150 gr), peeled and cubed
2 tbs sugar
25 gr cheddar cheese, grated

crust:
16 tbs (225 gr) unsalted butter, cubed, chilled in the freezer for at least 15 mins
2 cups (250 gr) all purpose flour
1/2 cup (50gr) almonds meal
1/2 tsp salt
1 tbs brown sugar (skipped)
( I added 1/s tsp of vanilla)
3 - 6 tbs very cold water

Methods
For complete instruction with food processor please see simply recipes. As I didn't read the recipe carefully (I am really sorry for that) to chill the butter in the freezer, then I could only use fork. Here is what I did:

1. In a small pan, heat the margarine. Add apples and sugar. Stir and cook until the apples wilted. Remove from the heat. Stir in the grated cheese.
2. Combine margarine, flour, almonds meal, and salt until resembles coarse meal. Add water 1 tbs each time until it begins to hold together. Knead briefly so that the dough comes together. Carefully shape the dough into a disc. Wrap it with plastic wrap and refrigerate for about 1 hour.
3. Remove the dough from the refrigerator and let sit at room temperature for about 5 - 10 minutes.  Take a little portion of the dough. Put it between 2 plastic sheets. Roll out with a rolling pin. Cut out circles with a cup for the big pie and with a big pie dish for the small pie.
4. Gently press a circle to a greased pie dish. Prick the bottom with a fork. Bake in the preheated oven 170 C for about 10 minutes.
5. Spoon the fillings into the pie. Decorate the pie anyway you like, top with the dough, lattice, or just leave as it is. Make slits on the top. Brush the top with egg yolk. Bake again for about 35 minutes or until the crust are golden brown and the apples are bubbling.

This pie is my entry for masakbarengyuuk

Source: simplyrecipes and sajiansedap

Pineapple pie with mung bean crust

Who doen't like mini pie? It is sweet and fun to eat. Ground mung bean adds an extra crunchiness to this firm but crumbly pie crust.

Ingredients

For pie crust:

75 gr margarine

25 gr caster sugar

1/8 tsp salt

50 gr peeled mung bean, toasted and finely ground

1/4 tsp baking powder

1 egg yolk

125 gr all purpose flours

For filling:

250 ml milk

40 gr corn flour

30 gr sugar

1/4 tsp salt

75 gr pineapple, grated

75 gr pineapple, cubed 
2 drops yellow food colouring (skipped)

cherries

Methods

For filling: Combine corn flour, sugar, salt, and milk. Mix well. Cook on a low heat, stir constantly until thicken and cooked. Add pineapple. Mix well and stir it until bubbling. Set aside.

To make the crust: Sift the flour, baking powder and salt into a large bowl. 

Add the margarine, sugar, mung bean, and egg. 

Gather the mixture together into a dough. Take a bit of the dough and press it into the greased mini pie pan. 

Prick the bottom of the pie with a fork. Bake until golden brown.

Remove from the oven, set aside to cool. Once completely cool, 

remove the pie from the pan.

Spoon the filling onto the pie. Decorate with red cherries.

Source:

http://www.sajiansedap.com/recipe/detail/8897/pai-kacang-hijau-isi-tape

http://www.sajiansedap.com/recipe/detail/9823/pai-cokelat-nanas-ceri

Apple Frangipane Pastry

This dessert is quick and simple ... crunchy and sweet...sooo yummy, everybody loves it...one is never enough. The original recipe uses 1 apple dan 1 pear but here I use 2 apples without pear. It is said that the almond meal boosts the calcium and protein while the apples boosts the fruit and soluble fibre content.

1 egg white

1/2 cup almond meal

2 tsp raw sugar

2 large apples, peeled, cored and thinly sliced

2 sheets frozen puff pastry, thawed

1 tsp raw sugar extra

• Preheat the oven 180C and line 2 large baking trays with non-stick baking paper.
• Lightly beat the egg white with a fork. Take out 1 tbs and set aside. Mix the the reminder of the egg white with almond meal and raw sugar to make the frangipane paste.
• Cut each sheet of puff pastry into 6 rectangles and spread some of the frangipane paste onto the centre of each rectangle.
• Lay apples on top of the frangipane paste (about 5 or 6 slices per rectangle)
• Brush each rectangle with the reserved egg white and sprinkle with the extra sugar.
• Bake for 25 - 30 minutess or until puffed and golden brown.

Source: Feeding Fussy Kids by Julie Maree and Antonia Kidman

Apple Turnovers

Gara-gara nonton tv yang tokoh ceritanya makan apple pie, anakku pun minta dibikinin apple pie...hayah...kagak punya loyangnya...eh, tapi kalau ga diturutin kasian juga ya...mulai lah cari-cari resep apple pie yang pake loyang biasa, ada ga ya...hihi...nemunya malah si apple turnovers ini, sejenis pie yang dilipat, jadi kan ga perlu loyang...kita coba ya...pake puff pastry aja biar mudah dan cepat...namanya juga percobaan pertama...dan ternyata semua suka...bolehlah, lain kali kita bikin yang pake adonan pie beneran...kalo perlu beli loyangnya deh... :)


2 lembar frozen puff pastry, thawed
1 can pie apple (aku pake 3 buah apel, diiris kecil-kecil)
1/3 cup sultanas
1 tbs brown sugar (aku tambahin lagi, sesuai selera lah ya...)
1/2 tsp ground cinnamon
aku tambahin 1 tbs margarine
1 egg yolk, lightly beaten

1. Combine pie apple, sultanas, brown sugar and cinnamon in a bowl. Karena tidak pake yang kalengan, jadi apelnya aku masak dulu. Panaskan margarine, masukkan apel, gula dan cinnamon, masak dengan api sedang sampai apel layu.
2. Preheat oven 180C and line 2 baking trays with baking paper.
3. Use a saucer as a guide to cut 4 rounds from each sheet of pastry. Biar gampang 1 lembar pastry aku jadikan 8 persegi panjang.
4. Put about 2 tbs of apple mixture onto each pastry round (satu sisi dari persegi panjang) and fold over. Press edges with the back of a fork to seal. Place turnover onto the prepared trays. Brush lightly with beaten egg.
5. Use a fork to prick a few holes into the pastry. Bake for 15 - 20 minutes until golden brown. Dust turnovers with icing sugar and serve warm or at room temperature.

Source: coles magazine