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Apple Crumble Pie
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yangone
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Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Tue May 24, 2005 6:19 pm    Post subject: Apple Crumble Pie Reply with quote

I haven't got the time to write down the ingredients of the Apple Crumble Pie and so I'm typing it all out by memory.

As I was then making pancakes at the same time, I forgot to watch the clock for the bake time. But as usual, I normally bake by just looking at the oven door... bad practice! Embarassed






Ingredients

The crust
125g butter
225g plain flour
1/2 beaten egg

The apple filling
4 apples, peeled, cored and sliced
2 tbsp brown sugar
sprinkles of cinnamon powder
lemon juice from a slice of lemon
some water
1/2 tbsp corn flour

The crumble
70 - 80g butter (this one I just cut a slab and forgot to really measure Embarassed )
1 cup self-raising flour
4tbsp sugar (more if u want it sweeter)

Method
1. Make filling first by cooking the apples with the rest of the ingredients with some water. Add cornflour to thicken.

2. Make the crust by combining the butter, flour and egg to form into a dough. Press dough on to a pie pan. Bake at preheated oven of 180C for about 8mins (or till the base is dry).

3. For the crumble, gently rub the butter and flour to form into crumbs and add sugar and mix well.

4. After crust is baked, pour in the apple filling and sprinkle top with the crumble. Bake at 200C for about 30 - 45 mins (i think) or till crust is nicely browned.
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Florence
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Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Tue May 24, 2005 6:37 pm    Post subject: Reply with quote

Hi Yangone

Your apple crumble looks yummy!

I like warm apple crumble with a scoop of vanilla ice-cream.
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yangone
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Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Tue May 24, 2005 6:56 pm    Post subject: Reply with quote

woah... *drooling at your suggestion* but better not let my son see the ice cream on them :lol:
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue May 24, 2005 8:35 pm    Post subject: Reply with quote

Elaine

did you use Red or Green apples for this?
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The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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yangone
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Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Tue May 24, 2005 10:24 pm    Post subject: Reply with quote

Red apples.... brand ? no brand again... I took 4 apples of different brands :lol:
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pp
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PostPosted: Wed May 25, 2005 3:53 am    Post subject: Reply with quote

Your Apple Crumble Pie look so yummy. Thanks for sharing.
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yangone
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Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Wed May 25, 2005 12:56 pm    Post subject: Reply with quote

This apple crumble was a hit yesterday in the family. But not enough for them to go for 2nd piece Very Happy
Sweetness is just nice, not overwhelming.
I like the crust to be just nice, not too thick and tall enough at the edges.
Add another apple if you prefer even more apples.
Do try them and let me know your feedback.
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Wed May 25, 2005 1:15 pm    Post subject: Reply with quote

It looks yummy!!!
I'm not sure how to do the rubbing-in method, that you all have been talking about. Is the butter supposed to be cold n hard or soft?
Kindly advise briefly about this method!

Thanks!!!
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Florence
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Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Wed May 25, 2005 1:45 pm    Post subject: Reply with quote

Karrine wrote:
It looks yummy!!!
I'm not sure how to do the rubbing-in method, that you all have been talking about. Is the butter supposed to be cold n hard or soft?
Kindly advise briefly about this method!

Thanks!!!


For me when I do the rubbing-in method, the butter should be frozen or just right out of the fridge! Very Happy
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yangone
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Joined: 22 Nov 2004
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Location: Pasir Ris, Singapore

PostPosted: Wed May 25, 2005 2:01 pm    Post subject: Reply with quote

actually it's best to use hard butter (ie from the fridge). That day while making, I left the butter on the table and went out, by the time I came back the butter was already softened. So I have to work quickly and briefly.

Too soft, the crumbs will resemble a dough.
Try to use butter from the fridge and pastry cutter to cut it to smaller pieces and rub gently with fingers (not with palms because the butter will start to melt).
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Karrine
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Joined: 29 Jul 2004
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Location: Singapore, Choa Chu Kang

PostPosted: Wed May 25, 2005 2:09 pm    Post subject: Reply with quote

Can I just cut the butter to smaller pcs by knief as I don't have a pastry cutter and then rub with hands? Is it something similar what we do for the cheesecake base?
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yangone
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Joined: 22 Nov 2004
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Location: Pasir Ris, Singapore

PostPosted: Wed May 25, 2005 2:31 pm    Post subject: Reply with quote

yes, Karrine, you can use a table knife or even a scissors to cut up the butter and rub with your fingertips.
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Karrine
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Joined: 29 Jul 2004
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Location: Singapore, Choa Chu Kang

PostPosted: Wed May 25, 2005 2:33 pm    Post subject: Reply with quote

Thank you. I will try it when I have the time. At least, i get a rough idea of how to do the rubbing in method. I think scissors will be better, as knief can be a bit diff to do so.
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Karrine
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Joined: 29 Jul 2004
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Location: Singapore, Choa Chu Kang

PostPosted: Wed May 25, 2005 2:51 pm    Post subject: Reply with quote

Sorry another question.
When doing the crust, must we press it at the sides as well or just the base will do? Can use those aluminium foil pan to bake? Will it be difficult to take the pie out when done, as gotta invert the pie to get it out.
Thanks!!!! Sorry!!!
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care
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Joined: 28 Mar 2005
Posts: 15
Location: East

PostPosted: Wed May 25, 2005 3:18 pm    Post subject: Reply with quote

Elaine ,

What is the size of the pan? :lol:
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Last edited by care on Thu Feb 24, 2011 2:48 pm; edited 1 time in total
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yangone
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Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Wed May 25, 2005 4:07 pm    Post subject: Reply with quote

er, not sure cos I'm now not at home... will check again.. think shd be either an 8 or 9 inch pan
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed May 25, 2005 7:33 pm    Post subject: Reply with quote

Karrine

Allen Wong has tried doing the rubbing in method using a blender too. He has a photo of how it looks like in his blog page. Except that I do not know which date entry it was now:oops:

this is his blog

http://www.impetuous-epicure.com/
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The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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yangone
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Joined: 22 Nov 2004
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Location: Pasir Ris, Singapore

PostPosted: Wed May 25, 2005 7:48 pm    Post subject: Reply with quote

Hi Care

The pie pan size I used is 9 inch in diameter.
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Minizza
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Joined: 18 May 2005
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Location: Turin, Italy

PostPosted: Thu May 26, 2005 6:46 am    Post subject: Apple Crumble Recipe to share Reply with quote

Hi... Yang One,

Yr Apple Crumble looks so so yummy ya... Hmmm... I will try yr recipe one of these day. Herewith would like to share with u the recipe of my apple crumble, which is without the crust lah... Embarassed



Ingredients:

For Topping
1-3/4 cups Self-raising Flour, sifted
125 g Margarine or Butter, diced
2 tbsp Sugar
Pinch of Salt


For Filling
2 Large or 3 Medimum size Apples
1-1/2 tbsp Sugar
1 tsp Cinnamon Powder
1 tsp Lemon Juice

Method:

1. Make topping first... Mix flour with salt, rub-in diced margarine or butter, until crumbly. Add sugar & mix lightly. Set aside.

2. In a bowl, mix sugar & cinnamon powder.

3. Peel, core and slice apples. Wash and pat dry. Put the apple slices into the sugar mixture. Make sure the apple slices r well coated. Then add the lemon juice & mix lightly.

4. Place the apple filling in bottom of baking tray. Sprinkle crumble mixture on top (DO NOT PRESS DOWN).

5. Bake in a preheated oven of 375 deg F (190 deg C) for 30 mintues or till top turn brown.

6. Leave in tray to cool completely before serving.

Notes!

The amount of sugar, cinnamon powder & lemon juice is ajustable to yr taste.

The recipe makes 1 (4.2" by 3.2") & 1 (6.3" by 4.1") Aluminum Tray.


Hope u like it...

Fonia
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momToRA
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PostPosted: Mon May 30, 2005 3:25 pm    Post subject: Reply with quote

I tried making the Apple Crumble pie yesterday.

It's easy to bake and delicious to eat. :lol:

Thanks, yangone - Elaine for your receipe.

I am thinking of trying your egg tarts next Sat. Hopefully it will turn out alright. Wink
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yangone
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Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Mon May 30, 2005 4:31 pm    Post subject: Reply with quote

Hi momToRA

Glad that you like the apple crumble. Do give the egg tarts a try, it's worth it ! coffee
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E K
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PostPosted: Wed Jun 08, 2005 4:36 am    Post subject: Reply with quote

hi yangone Smile
may i know how you cook the filling ? is that just put everythings into a sauce pan and cook till the sugar melt and the apple soften then lastly add in the corn flour to thicken ? is the filling need to be cooling down before add onto the pie crust ?
Sorry for so many questions,cause i am a beginner in baking Embarassed
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yangone
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Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Wed Jun 08, 2005 1:34 pm    Post subject: Reply with quote

Hi E K

no prob in asking Smile

yes, you can put sugar, lemon juice, cinnamon and cut apple slices in the small pot and simmer over low fire, so that the sugar will not be burnt. Add in more sugar and if you want it to be sweeter. Add cornflour last, just for thickening.

It doesn't matter if the cooked apples are hot or at room temp when you put them on your pastry crust. I've tried both. The result's the same.
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yangone
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Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Wed Jun 08, 2005 1:53 pm    Post subject: Reply with quote

One more tip.

If you can, use a loose base tin for easier removal of the pie.

This nice picture of the apple crumble was my 2nd... see the nice fluted sides of the crust. Really easy to remove and serve when I use a loose base tin.


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Karrine
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Joined: 29 Jul 2004
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Location: Singapore, Choa Chu Kang

PostPosted: Wed Jun 08, 2005 2:18 pm    Post subject: Reply with quote

What's a loose base tin? I bought a pie tin from PH, thinking of trying out your pie when free.
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