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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: Wed Jun 08, 2005 2:34 pm    Post subject: Reply with quote

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


Hi Karrine

Loose Base Tin (I may not get the exact name correctly) consists of 2 parts, a flat base and a cake tin with a large hole in it. Looks like a springform pan, but without the "spring catch". So when removing the pie, just push the flat base from the bottom upwards. I have seen loose base tin for pies and for cakes making. Not sure if PH sells them, cos I bought from a nearby pots&pans shop.

Not to worry, you can use the pie pan to do the apple crumble. Just have to remove the pie by slices carefully. I bought the loose base tin cos that pie was baked to give to my sister.
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Wed Jun 08, 2005 2:40 pm    Post subject: Reply with quote

Is it like a false bottom pie pan? I think I've seen it in PH too, but I got the aluminium normal pie pan instead...
So I can't invert the pie out right using the normal pie tin? Must cut in slices inside the pie pan first before taking each single slices out?
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yangone
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Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Wed Jun 08, 2005 2:54 pm    Post subject: Reply with quote

Karrine

For apple crumble... no, you can't invert as the crumbs are all on top when you bake. If inverted, then you you see the crust on top then. Just have to slice and slowly slide out with cake knife when using normal pan.
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Wed Jun 08, 2005 2:57 pm    Post subject: Reply with quote

Thanks~! :lol:
I was actually thinking, maybe can invert out the pie, which we will see the crust on top, then invert back to a plate again.....
But that may spoil the pie.....better not!
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yangone
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Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Wed Jun 08, 2005 3:03 pm    Post subject: Reply with quote

later all the yummy crumbs stick to the plate... but if it's to be consumed by own family, anything goes ! Very Happy
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Wed Jun 08, 2005 3:12 pm    Post subject: Reply with quote

Yes, more for family to eat...but must try to make it looks nice too.
I did the way for my baked cheesecake. But that's becos' there's nothing on the top.

I will hope to try it out 1 day.

Thanks!!!
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splim74
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Joined: 22 Aug 2005
Posts: 65
Location: Singapore

PostPosted: Mon Aug 22, 2005 1:16 pm    Post subject: Reply with quote

Hi,

I tried this on sat and the base was cracked and the pie was only held together by the crumble topping. Neverthless, the taste is good and I would need some pointers. Hopefully my next attempt can be more successful.

1. How should I combine the butter, flour and egg? I use the rubbing in mthd for this part as well and when I added half an egg (which I assume to be just the yolk, is it correct?), the mixture was still very crumbly. So I just put the mixture on the pie pan and tried to press them together but it was very uneven, not nice and smooth like Elaine's. Am I doing this part correctly? I guess not as the crust was quite badly cracked after I finish baking. Embarassed

2. Approximately how much water should be added and how long should I cook them? Till soft or just simmer for a while for sugar to melt? I added water so that it barely cover all the apples but it was still too much and I had to scoop them out before I added the corn flour and I added double the cornstarch amount but it still look like there is too much liquid. During the baking process, the liquid overflow. I think I also cooked the apples for too long and it was a little soggy.

Sorry if the questions are silly but this is my 1st attempt to bake a pie. I like baking but still very new in this area so I still have lots to learn.
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currycraze
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Joined: 14 Jun 2005
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Location: Singapore

PostPosted: Thu Sep 01, 2005 8:17 am    Post subject: Reply with quote

Made this apple crumble pie this morning. The crust goes very well with the apple filling & the crumble. It was well received by my family. Thanks Yangone for this recipe Wink .


Last edited by currycraze on Sat Nov 29, 2008 3:42 pm; edited 2 times in total
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irenechin
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Joined: 20 Apr 2005
Posts: 257
Location: West Coast, Singapore

PostPosted: Wed Nov 16, 2005 12:37 am    Post subject: Reply with quote

finally picked up the courage to do this ... here's how mine look like Smile

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irenechin
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Joined: 20 Apr 2005
Posts: 257
Location: West Coast, Singapore

PostPosted: Wed Nov 16, 2005 11:06 am    Post subject: Reply with quote

splim74 wrote:
Hi,

I tried this on sat and the base was cracked and the pie was only held together by the crumble topping. Neverthless, the taste is good and I would need some pointers. Hopefully my next attempt can be more successful.

1. How should I combine the butter, flour and egg? --> I've use a mixer to blend everything then use my hands to knead it into a dough I use the rubbing in mthd for this part as well and when I added half an egg (which I assume to be just the yolk, is it correct?) --> you should beat the egg slight then use 1/2 of it, the mixture was still very crumbly. So I just put the mixture on the pie pan and tried to press them together but it was very uneven, not nice and smooth like Elaine's. Am I doing this part correctly? I guess not as the crust was quite badly cracked after I finish baking. Embarassed

2. Approximately how much water should be added and how long should I cook them? --> i've put enough water to cover the apples, i guess for how long depends on how 'crunchy' you want your filling to be bah Till soft or just simmer for a while for sugar to melt? I added water so that it barely cover all the apples but it was still too much and I had to scoop them out before I added the corn flour and I added double the cornstarch amount but it still look like there is too much liquid. During the baking process, the liquid overflow. I think I also cooked the apples for too long and it was a little soggy. --> i think i'd used too much water too ... so, like you, i poured out some water then thicken it up. after that, I took the apple pieces and place it in the pie b4 adding top it with the liquid. I only add enough to fill the pie thats all.

Sorry if the questions are silly but this is my 1st attempt to bake a pie. I like baking but still very new in this area so I still have lots to learn.
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splim74
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Joined: 22 Aug 2005
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Location: Singapore

PostPosted: Wed Nov 16, 2005 12:02 pm    Post subject: Reply with quote

Thank you very much, Irene. I will try again with your method. Very Happy
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Sat Nov 26, 2005 7:57 pm    Post subject: Reply with quote

Elaine

Thanks for sharing this lovely recipe. My hubby said it is very good!





Rgds, Connie
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Vivien
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Joined: 17 Dec 2005
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PostPosted: Mon Dec 19, 2005 3:40 pm    Post subject: Reply with quote

Hi Elaine,

It's mentioned above about your recipe for egg tart. Couldn't find it. Would you mind telling me where it is? My children love them.
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Lazyg3r
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Joined: 20 Aug 2004
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Location: Punggol

PostPosted: Mon Dec 19, 2005 5:13 pm    Post subject: Reply with quote

Hi Vivien

You can use the search engine to search for the recipe. Anyway, here is the link to the recipe http://www.kitchencapers.net/phpbb/viewtopic.php?t=2013
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Vivien
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Joined: 17 Dec 2005
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PostPosted: Tue Dec 20, 2005 12:32 pm    Post subject: Reply with quote

Hi Judy

Thanks for the link. Both Elaine's and Gina's tarts look yummy. I bought a can of custard powder and have not found a use for it yet. Now I have.

Any other suggestions for custard powder?
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coxiella
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Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Tue Dec 20, 2005 2:25 pm    Post subject: Reply with quote

Vivien wrote:
Hi Judy

Thanks for the link. Both Elaine's and Gina's tarts look yummy. I bought a can of custard powder and have not found a use for it yet. Now I have.

Any other suggestions for custard powder?


You could try Gina's Custard Crunch Cookies (in C is for Cookie thread) Smile
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Vivien
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PostPosted: Wed Dec 21, 2005 9:25 am    Post subject: Reply with quote

Thanks Angie. My kids love cookies, they'll be delighted. Razz
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coxiella
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Joined: 31 Oct 2005
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PostPosted: Wed Dec 21, 2005 1:38 pm    Post subject: Reply with quote

U're welcome, Vivien. Happy baking Very Happy
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Linda
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Joined: 07 Jan 2006
Posts: 319
Location: Singapore

PostPosted: Thu Feb 09, 2006 10:28 am    Post subject: Reply with quote

Hi Yangone

I tried your recipe last night. My family loved it. In fact, they waited till 11pm before they could taste the pie, straight out of the oven. I work full time and so by the time I started baking, it was 8+pm. I'm going to bake this pie when I entertain some friends this week end. Will serve it with Vanilla ice-cream.

After the filling is done and cool, I added in dried cranberries. It does add some difference in colour, texture and taste to the filling. I also added grated zest of 1 lemon.

Thinking of adding in crushed almonds to the crust for that added taste and crunch. I wonder if it will work ...
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Cindi
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Joined: 21 Nov 2005
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PostPosted: Mon May 01, 2006 2:21 am    Post subject: Reply with quote

Elaine,

Thanks for your recipe - it is very nice and delicious - a keeper.

Apple Crumbled pie



Mini ones since I have left over

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Blessed
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PostPosted: Tue May 02, 2006 11:16 am    Post subject: Reply with quote

I made the apple crumbled pie twice on Saturday and on Monday for a get together everyone simply loved it. Thank you so much Elaine.

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Angela K
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Joined: 30 Dec 2006
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PostPosted: Sun Apr 08, 2007 10:06 pm    Post subject: Reply with quote

make this apple pie today using less sugar as i added some rasin to filling , tast nice , almost finished in 1 day . But little messy for kids to eat due tothe falling off of crumbs. 1 question :- found some sugar visable on top. Is the temp toolow? i follow to the recipe.
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Jace_
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Joined: 29 Apr 2007
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Location: Singapore

PostPosted: Thu Oct 04, 2007 10:55 pm    Post subject: Reply with quote

Hi, does anyone know how do i maintain the crunchiness of the crumble topping and crust till the second day? Every time, my apple crumble pie will turn soft by the second day.
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Fri Oct 05, 2007 7:39 am    Post subject: Reply with quote

I would just reheat in the oven for 10 mins. by using 200C to bake.
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Jullie
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Joined: 16 Nov 2008
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PostPosted: Mon Nov 24, 2008 4:57 pm    Post subject: Reply with quote

Hi YangOne,

I'll like to try making this apple crumbs... How do I make the dough? Is it just mix them together using mixer? Anything that need to watch out?

I'm a novice... Bake few times but failed.... =P

Please advise. Thanks...
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Jullie @ http://jullieteo.blogspot.com
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