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| APPLE PIE |
An Apple Pie - the most classic dessert I have ever known. Though it has always been very American when it comes to Apple Pie, Coca Cola, Ford & Mickey Mouse and it is one dish frequented right from Fourth of July to Thanksgiving to Christmas in America. Though so American, it is originally a recipe which originated in England with culinary influences from France, the Netherlands, and the Ottoman Empire. It has a recipe as old, as it dates back to 1381.
Whatsoever, Apple Pie is surely a Classic Dessert and a decadent
indulgence with its wonderful flaky crust, flavour filled Spiced Apple
filling, rich Apple Sauce. Top it up with Whipped Cream or Ice Cream or
with Custard or Cheddar Cheese, it is surely going to take this Classic
Dessert to the next level. Tis the Season and this Apple Pie can be
one wonderful Dessert for your Christmas Feast. This Apple Pie can
easily be made ahead of time and stored up, which turns out to be handy
when you are planning for a Christmas Party Menu.
I was inspired to make Apple Pie during our trip to Cameron Highland last year. The BOH TEA CAFE, a beautiful spot on top of a hill sold Boh Tea and some baked goodies. A rainy evening & the cold weather asked for some hot cup of coffee, and to my disappointment I got none. They served only Tea, Tea, Tea. Well, I succumbed my urge for Coffee indulging in the never ever possible feel of wintery chillness in Malaysia. I felt that I was in Ooty.
My kids ordered some Ice cold Tea and some pastries, and one was this Apple Pie. Warm, loaded with Apples and the welcoming Cinnamon flavour, we all loved it. And since then I wanted to try it out at home, and this recipe happened to be my experiment with it. Turned out to be perfect for my first trial, and my daughter was awed by the way I made lattices on top of the Apple Pie. She was saying I thought you were going to make it simple. As for any other recipes, I have my expectations and specifications, and I had always wanted to make an Apple Pie at least topped with a lattice, leave alone making beautiful flowers and leaves out of the pastry. Maybe, I will surely make it in due course. And I served it with a scoop of Vanilla Ice cream. Tastes great with homemade Custard too.
There are 4 main steps when it comes to this Apple Pie:
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| APPLE PIE |
The Pie Crust
Spiced Apple Filling
Apple Sauce &
Finally, making the Lattice out of the Crust.
The Pie Crust:
Making Pie Crust can be tricky, but I felt it was too straight forward. Going through some recipes and trying it out to suit our taste. I finally decided upon using Butter for the Crust. Some recipes suggest using shortening for the desired flakiness in the crust. But butter imparts an impeccable flavour. Nothing beats Butter when it comes to making a Pie Crust.
The most important point to remember while making a Pie Crust is that you need COLD BUTTER & ICE COLD WATER. Keep everything cold. Even your hands. Everything should be COLD, COLD, COLD. Keeping the Pie crust as cold as possible prevents the fat from melting. And once the dough is ready, leave it wrapped in the refrigerator until you bake. If the butter melts before baking, the Pie Crust may not turn out to be flaky. The Cold fat should melt while baking, the steam within helps to separate the crust into flaky layers.
The amount mentioned yields you with two portions. One for the bottom layer and another for the top layer. Can simply layer it on top of the apple filling, make some vent holes, brush it with an egg wash & finally, dust it with Sugar and Bake. Or can make Lattices out of the second portion and top it up designed as Lattice over the Apple Filling.
Apple Filling:
After all, this is Apple Pie, so we need loads of Apple. I had a few varieties of Apples lying in my refrigerator Royal Gala & Granny Smith. I used both to get the complex flavour in each bite. Crunchiness and flavour all got together. Ha, Ha!!! I wanted to finish off the Apples lying in my refrigerator.
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| APPLE PIE FILLING |
Anyway, let's see what makes a great Apple Filling,
- Apples – It’s best to use a variety of apples in an apple pie. Experts recommend using half tart and half sweet. And ah! make sure to slice the Apples into uniform sizes. The amount of filling is as your heart desires. So use loads of Apples if you prefer a whole lot of Apples in your apple pie.
- Spices – The warmness of Spices is all about Apple Pie. Some recipes call for Cinnamon, some add Nutmeg/Clove/Allspice. I love the aroma of Cinnamons & Nutmeg in Apple Pie. So I have added both in this recipe.
- Lemon – Lemon prevents the Apples from oxidizing(browning). What you need is just a bit which will help keep the flavours intact and also keeps the apple slices white.
- Sugar – Sugar sweetens the pie filling. I have used both Brown & White Sugar. And left it aside for all the juice to ooze out which I needed for making Apple Sauce.
- Flour – Dust the filling with some flour just before spreading it out on the crust. Flour thickens the pie filling.
Apple Sauce:
APPLE SAUCE
I used the Juices strained out from the apple filling. All rich with Apple flavour & spiced, boiled it for a few minutes with a blob of butter, then added a bit of Flour mixture and thickened it up into a Sauce. If you do not have enough Apple Juice, then you can make some fresh Apple Juice or use store-bought Apple Juice. Rest of the steps remains the same. You may need some good amount of Apple Sauce to pour out into the Apple Filling which would give a rich texture & flavour to the filling.
Lattice Pie Crust:
I am always fascinated by the way Pie Crusts are designed. Some go to extend of converting it into a form of art. There are so many types of arrangements, but I have always loved the Lattice Weaving. A simple, yet stunning Classic style which never goes out of style. No complex Engineering or Geometrical skills needed to perfect it. I would say though it looks intimidating, it is easier than it looks.
It is a simple form of weaving out the Pie Crust. Place the thin strips of Pie dough on top of the Pie filling, layer it over and under one another like weaving a basket. Lattice design not only gives you a beautiful appeal to your Apple Pie but also has spaces between the strips that allow the steam to escape. If you do not leave any vent holes while baking a Pie, there can be chances of mild explosions in your oven. I have given you detailed instruction on how to do it. Can even go through some videos for simple understanding.
For more CHRISTMAS RECIPES, Click here...
Cuisine - Around the World
Recipe Type - Pie
Difficulty - Medium
Yields - 10" Apple Pie
Author - SM
Preparation Time - 30 - 45 Minutes
Refrigeration Time - 1 Hour & 30 Minutes
Cooking Time (Apple Sauce) - 7-10 Minutes
Baking Time - 1 Hour & 10 Minutes
For more BAKED GOODIES, Click here...
HOW TO MAKE APPLE PIE
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| APPLE PIE WITH VANILLA ICECREAM |
INGREDIENTS:
For the Pie Crust:
All-purpose Flour - 300 Gms
Butter - 150 Gms
Sugar - 40 Gms
Salt - 1/2 Tspn
Ice Cold Water - 4-6 Tablespoons(Approximately)
For the Apple Filling:
Apple - 4-6 Medium Sized.
Brown Sugar - 50 Gms
White Sugar - 25 Gms
Cinnamon Powder - 1 Tspn
Nutmeg Powder - 1/2 Tspn
Lemon Juice - 1 Tbspn
Corn Flour - 1-2 Tbspn
For Apple Sauce:
Strained Apple Juice - as required
Butter - 2 Tbspn
Corn Flour - 2 Tspns
Cold Water - 40 ml
For Egg Wash:
Egg - 1 No.
Milk - 1 Tablespoon
Sugar - For Dusting
METHOD:
For the Pie Crust:
- Chill the bowl in which you are going to prepare the pie crust.
- Cut butter into cubes and leave it in the refrigerator until use.
- In a bowl, combine All-purpose Flour, salt & sugar.
- Mix until well combined.
- Add chilled butter cubes to the flour.
- Gently toss it up with a fork until it crumbles.
- Alternatively use your fingertips, gently rub the butter into the flour until the mixture looks like breadcrumbs.
- Make sure that your hand & finger are cold while doing this step. Can dip your hands in ice-cold water and wipe off any moistness before doing the process.
- This is to avoid melting the butter, which will alter the texture of the pie crust.
- If you have a food processor, the job gets easier. I do not have one & did the step using my hands or simply toss-up the ingredients using a fork.
- If using a food processor, place the flour, butter and process, using the pulse button, for 10-15 seconds until the mixture is crumbly.
- Make a well in the centre, add 1 tbsp of ice-cold water.
- Gently mix the flour with your hands in quick movements.
- Add little water at a time and repeat the process until the dough clumps together.
- The dough should just hold together. You may require approximately 4-5 Tablespoons of Water.
- Dust the surface with a little flour and gently gather and press the dough in quick movements.
- Knead it into a smooth dough. Do not overwork on it.
- Divide the dough into two portions. Let one portion be slightly larger than the other one.
- Cover it up with a cling wrap and leave it in the refrigerator for about an hour.
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| APPLE PIE |
For Apple Filling:
- Wash, peel & core the Apples.
- Cut them into small or chunky pieces of uniform size.
- Immediately, add a drizzle of Lemon Juice and give a quick stir.
- This is to avoid oxidization of apples & prevents them from decolouration.
- Sprinkle Brown Sugar, White Sugar, Cinnamon & Nutmeg Powder and give a good toss.
- Cover & leave this aside for about an hour. Can keep it in the refrigerator too.
- Once soaked the Apples would have oozed out the Juice.
- Strain it through a colander and leave it aside for a few minutes.
- Collect the Apple Juice in a separate bowl.
- Dust some flour over the Apples and keep it aside.
For Apple Sauce:
- Heat a Sauce Pan and add a blob of butter and heat it on a low flame.
- Pour in the collected spiced Apple Juice and give a quick stir.
- Meanwhile, mix the cornflour in cold water. Make sure there are no lumps in the mix.
- Slowly pour this & stir it using a whisk.
- Boil it until the sauce thickens or until it reaches the desired consistency.
For Apple Pie:
- First, take one portion of the Pie crust dough.
- Dust the surface and gently roll it out into a circle big enough to cover the baking bowl in which you are going to bake the pie.
- I made a circle of 10 inches.
- Carefully roll it out onto the rolling pin and gently spread it out on to the baking tray.
- Poke the Pie Crust with a fork all over the crust.
- Now, spread out the Apple Filling all over the crust.
- Then, pour in the Apple Sauce all over the Apple Filling.
- The next step is to roll out the second portion of the Pie Crust.
- Simply roll it out & place it over the Apple Pie or make lattices out of it.
- If you are using the crust as such, then cut a few Vent holes on top of it.
- Brush it with an Egg Wash & drizzle some coarse Sugar over it.
- Alternatively can design & decorate the top crust to suit your whims and fancies.
HOW TO LATTICE THE PIE CRUST
APPLE PIE
- Roll out the second portion of the pie dough into a 10-inch circle.
- Cut dough into strips (1/2 to 1 inch).
- Lay 6 strips vertically and evenly spaced on top of the filled pie.
- Use the longer strips in the centre of the pie and the shorter strips on the ends.
- Fold every other(alternate) strip (3 in total) back.
- Make another 6 strips to arrange them horizontally over the Pie.
- Lay one strip perpendicular on top & Unfold the 3 vertical strips back so they lay over the perpendicular strip.
- Next alternate between the other vertical strips.
- Fold the other 3 vertical strips back. Lay one of the 5 unused strips perpendicular on top.
- Unfold the 3 vertical strips back so they lay over the perpendicular strip.
- You would now start to see a beautiful woven pattern!
- Repeat with last 4 strips, weaving the strips over and under one another.
- Using a small and sharp knife, trim the extra overhang. Crimp the edges of the dough with a fork or your fingers.
- Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust.
- Flute the edges of the pie.
For Egg Wash:
- Crack open the egg and whisk it along with milk until well combined.
- Using a Pastry Brush, brush the top crust(lattices) with the Egg Wash.
- Sprinkle with a little coarse sugar. Sugar helps you to get a beautiful colour & crunchiness to the top crust.
- Refrigerate the Apple Pie for about 30 minutes before baking.
Baking the Apple Pie:
- Preheat the Oven to 204°C(400°F) for about 20 minutes.
- Place the Apple Pie onto a large baking sheet and bake for 20 minutes at 204°C(400°F).
- Keeping the pie in the oven, reduce the temperature down to 190°C (375°F) and bake for another 40-50 minutes.
- If the top of your pie is getting too brown, cover it loosely with an aluminium foil.
- Once the sauce in the Apple Filling begins to bubble up, The Apple Pie would be ready.
- Check with a skewer, when inserted it should come out relatively clean.
- Allow the apple pie to cool for at least 4 hours before serving.
- Drizzle the apple pie with some extra apple sauce before serving.
- Serve Apple Pie warm or @room temperature.
- Can be stored in the refrigerator for up to 3 days. Keep it covered.
- Serve it with whipped cream or Vanilla Ice cream for an extra treat.
- Apple Pie can also be served along with a hearty drizzle of homemade Custard.
APPLE PIE WITH VANILLA ICECREAM
NOTES:
- The pie crust dough can be made earlier and stored in the refrigerator for up to 5 days.
- Can store it in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before using.
- Baked apple pie freezes well for up to 3 months.
- Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Slice your apples into a uniform thickness. Otherwise, you may end up having some solid apples and some thin, mushy apples in the apple filling.
- Use all Brown Sugar or mix up Brown Sugar & White Sugar.
- Add your preferred Spice for the Apple Filling.
- Keep the Apple Pie in the refrigerator for about 30 minutes before baking.
- Cold dough helps you to get a flaky textured Apple Pie and also helps to hold the lattice shape.
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| MALAYSIAN CHICKEN CHOP |
Course - Main
Difficulty - Medium
Serves - 4
Author - SM
Preparation Time - 25 -30 Minutes
Marination Time - 3-4 Hours/Overnight
Cooking Time - 45 Minutes - 1 Hour
- Deep-fried Chicken
- Mushroom Sauce/Black Pepper Sauce
- Baked Potatoes/French Fries
- Coleslaw
- Steam-cooked Vegetables/Baked Beans
- Fresh Slices of Cucumber & Tomatoes
HOW TO COOK MALAYSIAN CHICKEN CHOP
CHICKEN FRY FOR CHICKEN CHOP
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| CHICKEN FRY FOR MALAYSIAN CHICKEN CHOP |
until the Chicken Pieces turn out to be about half an inch thick. This will help ensure that the whole piece absorbs the flavours and gets evenly cooked.Then place the Chicken Pieces in a ziplock bag and marinate it with the ingredients mentioned under 'To Marinate', Seal the bag, and shake to mix it well, then gently massage the sauce into the chicken. Let it marinate in the fridge for at least 3-4 hours or even better, overnight.
INGREDIENTS:
To Marinate:
For the Flour Mixture:
For Deep-frying:
METHOD :
To Marinate:
- Clean, Wash and drain the Chicken pieces in a colander.
- Place a
plastic wrap over the Chicken Breasts then gently pound it with a meat tenderizer/ a heavy object
- This will help ensure that the whole piece absorbs the flavours and gets evenly cooked.
- Then place the Chicken Pieces in a ziplock bag and marinate it with the ingredients mentioned under 'To Marinate'.
- Seal the bag, and shake to mix it well, then gently mix it with your hands until the chicken pieces are well coated with the marinade.
- Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.
For Malaysian Chicken Chop:
- Mix the Murukku Flour, Baking Powder along with a dash of salt & Pepper Powder in a wide bowl and keep it aside.
- Alternatively can substitute Murukku Flour with 2 Cups of All-Purpose Flour + 1/4 Cup of Corn Flour.
- Remove one Chicken Piece from the marinade at a time and immediately dredge it with the flour mixture.
- Make sure the Chicken Pieces are completely coated with the flour mixture.
- Follow the suit for the rest of the Chicken Pieces.
- Meanwhile, heat Oil in a deep pan on a high flame.
- Let the oil smoke off.
- Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
- Fry one or two pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
- Turn & fry the chicken so that it browns evenly,
- Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
- When chicken is done, drain it on a wire rack to keep the fried Chicken crispy.
- Serve Malaysian Chicken Chop hot, with your favourite accompaniment.
- Or simply serve it with your choice of Sauces, dips or Salads.
NOTES:
- To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
- Longer the marination time, better the texture.
- Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
- Do not bloat it off.
- The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
- Use a large wide bowl and an excessive amount of flour, so the chicken can be tossed around without a lot of handling.
- Excessive flour also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
- Can also dredge the Marinated Chicken Pieces with Bread Crumbs for extra crunchy Chicken fries.
- Another important aspect is to make sure your oil is hot enough.
- Next thing is don’t overload the pan while frying the Chicken Pieces
- Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces.
- Deep fry the Chicken pieces on a medium-high flame.
- Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry it.
CREAMY MUSHROOM SAUCE FOR CHICKEN CHOP
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| MUSHROOM SAUCE FOR MALAYSIAN CHICKEN CHOP |
INGREDIENTS:
For Mushroom Sauce:
METHOD:
- Heat Butter in a Pan on medium heat.
- Add thinly sliced Onions & Mushrooms & saute until Mushrooms turn translucent.
- Pour in the Oyster Sauce and give a quick stir.
- Immediately pour in the Chicken Stock along with Brown Sugar & Salt.
- Allow the mixture to boil.
- Meanwhile, mix Corn Flour in 2 Tbspn of cold water without any lumps.
- Pour the Corn Flour mixture to the Mushroom Sauce and mix well.
- Boil this until the Mushroom Sauce thickens.
- Switch off the flame and keep it aside.
NOTES:
- I have used Bunapi Mushrooms in the recipe.
- Can use Button Mushrooms or any other Mushroom variety of your choice.
- Can even substitute it with Shitake Mushrooms.
- I have used fresh Chicken Stock, can substitute it with Chicken Stock Cubes(dissolve it in water).
- Adjust the amount of salt as the Oyster Sauce and Chicken Cubes already have Salt content in it.
- Adjust the consistency of the Mushroom Sauce to suit your preference.
OVEN-BAKED POTATOES
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| OVEN-BAKED POTATOES FOR MALAYSIAN CHICKEN CHOP |
INGREDIENTS:
Potatoes - 6 Nos.Garlic Butter/ Oil - 3 Tspns
Red Chilli Powder - 1 Tspn
Italian Herbs - 1 Tspn
All Purpose Flour - 1 Tbspn
Spring Onions- Few
Salt - To Taste.
METHOD:
- Wash and clean the potatoes
- Cut them into Wedges or Quarter them.
- Drop them into a large pan and pour enough water to cover them.
- Add salt, then wait for the water to boil.
- When it boils, lower the heat, and cook the potatoes uncovered for 2 Minutes.
- Drain the potatoes in a colander, shake the colander back and forth a few times to fluff them up.
- Sprinkle the Flour and Salt, and shake it once or twice until they are evenly and thinly coated with the mix.
- Melt the Garlic Butter in Microwave High for 2 minutes.
- Mix the Red Chilli Powder and the Italian Herbs into the hot butter and give a toss.
- Again Microwave it on High for a minute.
- Carefully drop the Potatoes into the hot butter.
- Turn and roll them until the Potato Wedges are coated well with spices and butter.
- Spread them in a single layer.
- Roast the Potatoes in Microwave High for 8 Minutes.
- Turn them over and Roast it again for 6-8 Minutes, until they turn golden and crispy.
- Sprinkle finely chopped scallions and Microwave at High for a minute.
- Serve Hot with any dish or soup of your choice.
NOTES:
- Garlic Butter can be substituted with plain butter or any type of vegetable oil.
- Coating
the Potatoes with a small amount of butter/oil is the trick behind
getting nice and crispy skins and soft, fluffy texture inside.
COLESLAW
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| COLESLAW FOR MALAYSIAN CHICKEN CHOP |
INGREDIENTS:
Vegetables:
Optional Vegetables:
For Coleslaw Dressing
METHOD:
- Clean, Wash & Shred the Cabbage and cut it into thin Strips.
- Clean, Peel & wash the Carrots and then cut it into thin long strips(about1"long).
- In a big mixing bowl, combine the ingredients mentioned under "For Coleslaw Dressing."
- Add the Vegetables and just toss to evenly coat.
- Can serve it right away.
NOTES:
- Cutting the Cabbage & Carrots into thin strips gives a crunchy texture to the Coleslaw.
- Can add a combination of Cabbage varieties too(Green, White, Purple etc.,).
- Can also add thinly sliced Onions or vegetables like Bell Pepper, Olives, Spring Onions, Pickles or fruits like Apple, Pineapple and add some Nuts for an added crunchiness in every bite.
- Some recipes even call for adding Dijon Mustards or seasoning the Coleslaw with Herbs or Pepper Powder.
FRESHLY SLICED CUCUMBERS & TOMATOES AND BAKED BEANS
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| MALAYSIAN CHICKEN CHOP |
INGREDIENTS:
METHOD:
- Clean & Wash the Cucumber, cut off the ends and slice few pieces(Skin on) out of it.
- Slice Tomatoes and keep it aside.
- I have used canned Baked Beans in this recipe.
- I have removed it from the can, boiled it for a few minutes and then I served it along with Malaysian Chicken Chop.
HOW TO SERVE MALAYSIAN CHICKEN CHOP
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| MALAYSIAN CHICKEN CHOP |
Serving Suggestion:
- In a Serving Tray, place the deep-fried Chicken Piece.
- Pour in a ladle of Mushroom Sauce over it.
- Serve it along with Oven-baked Potatoes, Homemade Coleslaw, Sliced Cucumbers, Tomatoes & Baked Beans.
Notes:
- I have served Oven-baked Potatoes in the recipe, can also serve French Fries along with this.
- Another commonly served sauce for this Malaysian Chicken Chop is Black Pepper Sauce.
- Can serve fried Eggs or Eggs cooked Sunny side up.
- Serving fresh Cucumber & Tomatoes are purely optional.
- Serving Baked Beans is also an optional choice.
I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
Sm @ Essence of Life - Food
