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how to bake apple pie


  • Crust
  • 1/2 L or 2 cups of flour
  • 1 teaspoon of salt
  • 3/4 of a stick (90 g) of tenderflake pastry lard
  • 5 tablespoons of cold water
  • 1 egg (for brushing, helps the surface get golden)
  • Milk (for brushing)
  • Filling
  • 80 mL or 1/3 cup of white sugar
  • 80 mL or 1/3 cup of brown sugar
  • 1/4 teaspoon of salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 tablespoons of flour
  • 6-8 medium-sized apples (McIntosh or Granny Smith or whichever available in your local store)


  1. 1
    Preheat the oven to 400ºF (200ºC).
  2. 2
    Make sure you have a clean, spacious counter top available for kneading and rolling out the dough.
  3. 3
    Place the floursalt, and butter in a large bowl. With a pastry blender or fork, crush the butter until it forms tiny balls with the flour. Then slowly add the water.
  4. 4
    Knead with floured hands until a large dough ball forms. Split the ball in half and wrap one of the piece in plastic wrap. Place the wrapped dough in the refrigerator.
    • An alternative is to wrap both of the dough balls and refrigerate them for 30 minutes before proceeding to the next step.
  5. 5
    On a floured counter-top, begin to roll the dough out into a circle shape about 2 inches larger in diameter than the pie pan. Some people prefer to place a layer of plastic wrap on top of the dough as it's being rolled so that it wouldn't stick to the rolling pin.
  6. 6
    Slowly lift the flattened dough off the counter-top by wrapping it completely around the rolling pin.
  7. 7
    Unroll the dough over the pan, being careful not to let it tear. Fit it into the pan, pressing it against all the sides.
  8. 8
    Cut off the overhanging edges. Leave about 1/4 inch of extra dough over the pie pan.
  9. 9
    Place the pie shell in the refrigerator.
  10. 10
    Make the filling. Peel and slice the apples into pieces about 1/8 of an inch thick or chop them into 1/2" cubes. Put them into a large bowl and mix with sugars (white and brown), salt, lemon juice, flour,nutmeg and cinnamon (shake over to cover the top of mixture). Place in refrigerator.
  11. 11
    Roll out the remaining ball of dough on a floured surface, just like you did before.
    • Sliced top. Gently fold it in half and make 4 to 5 half inch long slices along the fold and 4 slices in the center of the folded piece. These will allow the filling to breath and not break through the sides. Unfold the top crust set it aside.
    • Lattice top. Cut the rolled out dough into as many 1" wide strips as it will yield.
  12. 12
    Remove the pie shell and filling from the refrigerator.
  13. 13
    Pour the filling into the pie shell, spreading it out with the back of a spoon.There should be enough filling to fill the entire pan and stack up above the edge at least an inch in the center.
  14. 14
    Brush the edges of the pie shell with a beaten egg.
  15. 15
    Lay the top crust over the pie.
    • Sliced top. Lay the sliced top crust over filling. Cut off the excess edges with a butter knife. Take both thumbs facing each other and place them over the edge. Push thumbs down and towards each other. Do this around the entire pie to seal it.
    • Lattice top.

      • Place the pastry strips across the top of the apples in a criss-cross pattern, then weave them together to create a lattice effect.
      • Cut off the overhanging excess pastry and press the edges down into the rim as previously described.
  16. 16
    Sprinkle milk over the top or brush the lattice with the egg wash. This will help to brown the crust. Dust cinnamon and sugar over the top crust for an extra touch.
  17. 17
    Bake at 400ºF (200ºC) for 15 minutes. Turn down the oven to 375ºF (190ºC) for 45 minutes.
    • Remove when top crust is golden brown.
  18. 18
    Allow pie to cool 45 minutes to 1 hour at room temperature before serving.

how to cook letche plan
Recipe for LECHE FLAN Filipino Food - Desserts Leche Flan is the Filipino version of crème caramel, a rich custard dessert with a layer of soft caramel on top. The traditional mold used in the Philippines is an oval-shaped metal baking pan called llanera. These days ceramic ramekins or custard cups are used for convenience. It takes some luck making it just right so that the leche flan will hold its shape when removed from the mold. This simple recipe sometimes works, sometimes doesn't. Follow at your own risk. INGREDIENTS FOR LECHE FLAN 10 egg yolks 12 ounces of canned evaporated milk 14 ounces of sweetened condensed milk half teaspoon of vanilla extract 1 cup of brown sugar 1/4 cup of water HOW TO MAKE LECHE FLAN Step One: 1. Dissolve a cup of brown sugar in 1/4 cup of water. 2. Heat until you get a very thick consistency. 3. Use the mixture to coat the inside walls of custard cups or the mold you're using. Step Two: 1. Preheat the oven to 350 degrees Fahrenheit. 2. In a mixing bowl, blend the ingredients (eggs, milk, vanilla) thoroughly but not so much that it becomes foamy. 3. Pour the mixture into the custard cups. 4. Set the custard cups in a shallow baking pan. 5. Add hot water till it comes halfway up the sides of the cups. 6. Place the baking pan on an oven rack. 7. Bake at 350 degrees Fahrenheit for about 30 minutes. To test if the leche flan is done, insert a knife. If it comes out clean, the flan is ready to be taken out of the oven. After cooling, turn the cups or molds upside down and gently dislodge the flan.


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