-
Dok. Budi SutomoResep/Dapur Uji/Foto: Budi Sutomo
Baca artikel Ramadan di ponsel lewat m.koprol.com/ramadan
Anda bingung mencari kue untuk suguhan saat hari raya nanti? Fruit Cake dengan isi aneka potongan buah bisa menjadi pilihan. Tekstur cake yang lembut dan aroma kayu manis, terasa pas dengan secangkir teh hangat.
Bahan:
225 gr tepung terigu protein sedang (cap segi tiga biru)
200 gr margarin
200 gr gula pasir
2 sdm brown sugar
5 butir putih telur
5 butir kuning telur
1 sdt baking powder
1 sdm bumbu spekuk
1 sdt bubuk kayu manis
60 gr kismis, potong-potong
60 gr apel hijau, kupas, potong dadu kecil
60 gr manisan ceri merah, potong-potong
½ sdt garam halus
Cara Membuat:
1. Aduk tepung terigu dengan bubuk kayu manis, bumbu spekuk dan baking powder, ayak. Sisihkan.
2. Kocok margarin, brown sugar dan garam menggunakan mixer hingga lembut. Masukkan kuning telur, kocok kembali selama 6 menit atau hingga adonan ringan dan mengembang. Masukkan campuran tepung terigu sedikit demi sedikit sambil diaduk menggunakan mixer kecepatan rendah (gigi 3) hingga tercampur rata.
3. Di tempat terpisah, kocok putih telur dan gula pasir menggunakan mixer hingga mengembang kaku. Masukkan adonan putih telur ke dalam adonan kuning telur, aduk menggunakan spatula hingga tercampur rata. Tambahkan potongan kismis, apel dan ceri merah, aduk rata.
4. Tuang adonan ke dalam loyang cake ukuran 24 × 11 × 8 cm yang telah dioles dengan margarin. Ratakan.
5. Panggang adonan di dalam oven bertemperatur 180 derajat celcius selama 40 menit atau hingga cake matang dan berwarna kuning kecoklatan. Angkat, dinginkan.
6. Keluarkan cake dari cetakan, potong-potong. Atur di atas piring saji. Hidangkan.
Untuk 12 Potong
Tips: Jangan membuka oven saat kue belum mengembang dan matang. Perubahan suhu saat membuka oven akan membuat cake menyusut dan tidak mengembang.http://www.foodnetwork.ca/recipes/Fruit/recipe.html?dishid=8947
Country Apple Pie
Recipe summary
Makes one 9-inch pie.Preparation time:
Cooking time:
Yield:
0Ingredients
Pastry
-
2 1/2
cups
all purpose flour -
1/2
teaspoon
fine salt -
1/2
cup
unsalted butter -
1/2
cup
vegetable shortening -
2
tablespoons
lemon juice -
6 tbsp to 10 tbsp cold water as needed
Filling
-
8
cups
peeled and sliced tart apples, such as Spy or Spartan -
3/4
cup
sugar -
1/2
cup
light brown sugar, packed -
2
tablespoons
all-purpose flour -
1
tablespoon
lemon juice -
1
teaspoon
finely grated lemon zest -
1
teaspoon
cinnamon -
1/4
teaspoon
nutmeg -
1
tablespoon
unsalted butter -
1 egg whisked with 2 tbsp cold water for brushing -
sugar for sprinkling
Directions
Pastry
- Combine flour with salt. Cut in butter and shortening until mixture is a roughly even crumbly texture.
-
Add lemon juice and water and blend just until
dough comes together. Shape into a disc, wrap and chill for 30 minutes.
Filling
- Toss all ingredients except butter together and set aside.
- Preheat oven to 400 °F.
-
On a lightly floured surface, roll out half of
dough to just under ¼-inch thick. Lightly dust bottom of a 9-inch pie
pan with flour and line pan with dough. Fill pastry with apples and dot
top with butter. -
Roll out remaining half of dough and place over
apples. Trim and cinch edges of pie and cut in holes in top layer of
pastry to let steam escape. Brush top of pie with eggwash and sprinkle
lightly with sugar. -
Bake for 10 minutes, then reduce heat to 375 °F
and bake about 40 minutes, until filling is bubbling. Cool pie for at
least an hour before slicing.
Caramel Apple Galette
Recipe summary
Preparation time:
Cooking time:
Yield:
12Ingredients
Crust
-
3
tablespoons
tepid 2% milk -
1 1/4
teaspoons
instant dry active yeast -
3
tablespoons
sugar -
1 3/4
cups
all purpose flour -
3/4
teaspoon
salt -
2
large
eggs -
1
large
egg yolk -
1/2
cup
unsalted butter, at room temperature -
1 egg mixed with 2 tbsp water for egg wash
Fruit
-
5
large
Granny Smith apples, peeled and sliced -
1
tablespoon
lemon juice -
1/4
cup
unsalted butter -
1/4
cup
sugar -
2
tablespoons
brandy -
1/2
teaspoon
cinnamon
Assembly
Directions
Crust
-
Stir together milk, yeast and sugar. In a large
mixing bowl, combine flour and salt. Pour in milk mixture and add
eggs. With electric beaters fitted with the dough attachments or in a
stand-up mixer fitted with dough hook attachment, mix on low speed until
blended. Add butter in pieces to dough and beat for 3 minutes until an
even, silky consistency. Place dough in a large bowl, cover with
plastic wrap and chill overnight.
Fruit
-
For fruits, toss apples in lemon juice. Heat
butter and sugar over high heat in a sauté pan and once bubbling, add
apples. Sauté apples until nicely browned, about 10 minutes, and stir
in brandy and cinnamon.
Assembly
- Preheat oven to 350 degrees F.
- Place ring of 10-inch springform pan on baking sheet lined with parchment.
-
On a lightly floured surface, roll out dough
into a 14-inch circle and place in springform pan, overlapping 2-inches
on the outside of the pan. Spoon in apples and fold back edge over
apples. Brush dough with egg wash. Bake for 25 minutes, until edges of
tart are richly browned. Let cool for an hour before unmoulding and
slicing.
Apple Crumble Parfait
Recipe summary
Treat yourself to this delicious apple crumble parfait – perfect for summer!Preparation time:
Cooking time:
Yield:
8Ingredients
Topping
-
1
cup
+ 2 tbsp unsalted butter at room temperature -
1/4
cup
light brown sugar, packed -
2
tablespoons
sugar -
1
large
egg -
1
teaspoon
vanilla -
1 3/4
cups
all purpose flour -
1/4
teaspoon
salt -
1/4
teaspoon
baking powder -
1/4
teaspoon
nutmeg -
light brown or demerara sugar, for sprinkling
Fruit
-
10
cups
diced apple such as Granny Smith, Spy or Mutsu -
1/2 lemon, juiced -
1/3
cup
sugar -
1
teaspoon
cinnamon
Custard
-
1
cup
half and half cream -
3
tablespoons
sugar -
3
large
egg yolks -
1
teaspoon
vanilla -
1
tablespoon
calvados
Assembly
-
1
cup
whipping cream, whipped
Directions
Topping
- Preheat oven to 350 degrees F.
-
For topping, beat butter and sugars until light
and fluffy. Beat in egg and vanilla. In a separate bowl, stir flour,
salt, baking powder and nutmeg to combine. Add to butter mixture and
combine just until blended. Wrap and chill until firm. With cheese
grater, grate crumble topping onto a parchment lined baking sheet and
sprinkle with demerara sugar. Bake at 350 degrees F. for 18 to 20
minutes, until golden brown.
Fruit
- Preheat oven to 375 degrees F.
-
For fruit, toss diced apples with lemon juice in
a 10-cup baking dish, then add sugar and cinnamon. Bake fruit for 1
hour minutes, until apples are tender.
Custard
-
Bring cream just below a simmer over moderate
heat. In a bowl, whisk sugar and egg yolks. Slowly pour hot cream over
sugar mixture, whisking constantly. Return mixture to low heat and
stir with a wooden spoon until sauce coats the spoon, about 4 minutes.
Strain and stir in calvados or brandy. Chill completely before serving.
Makes about 1 cup.
Assembly
- To assemble, whip cream with sugar to medium peaks.
-
Layer baked apples, crumble topping, custard and
lightly sweetened whipped cream in parfait glasses and serve.
EASY PUMPKIN PIE ( PIE LABU KUNING)
Bahan :
Kulit Pie u 1 loyang
Isi:
250 gr pure labu kuning
1 klg susu kental manis
2 butir telur
1 s teh bubuk kayu manis/spekukCara :
Kulit Pie di giling bentuk sesuai bentuk loyang letakan didasar loyang.
Aduk rata bahan isi ,tuang di dalam loyang dgn kulit pie . Panggang di oven.http://allrecipes.com/HowTo/Making-Apple-Pie-Filling/Detail.aspxHow to Make Apple Pie Filling
Apple pie can be as simple or gourmet as you want to make it.
1.
We used eight medium Granny Smith apples and a mixture of 2/3 of a
cup sugar, 1/3 of a cup all-purpose flour, and one tablespoon of
cinnamon to make Emily’s Famous Apple Pie filling. (For interesting
flavor and texture, try using two or more types of apples in your
filling.) A pinch of salt and a dash of ground cloves enhance the
cinnamon flavor.- Emily’s Famous Apple Pie
- More Apple Pie Recipes
- Choosing Apples for Baking
2.
Use a peeler or paring knife to peel the apples. If you have an apple
corer, use it while the apple is still whole. Cut the apple in half to
remove the seeds, blossom end, and stem.
3.
Use a melon baller, spoon, or paring knife to remove the seeds and
hard flesh of the core. If you used an apple corer, remove any
remaining bits of core with your paring knife.
4.
Cut the apples into even slices no more than ¼ of an inch thick. If
you like a chunkier pie, cut the apples into ½-inch cubes. To ensure
the apples bake evenly and completely, the fruit pieces should be cut
to the same size.
5.
In a large bowl, toss the apples with the sugar-flour-spice mixture.
If you’re using a sweeter variety of apple, add a tablespoon of fresh
lemon juice to brighten the flavor. Transfer the filling to a
pastry-lined pie plate. The flour in the mixture will mix with the
juices of the apple to form a thick cinnamon sauce for the apples to
stew in as they bake. This pie can also be made using frozen sliced or
cubed apples.
6. Top the pie with a crumb topping, a lattice crust, or a full crust, as desired, and bake as directed. 
7.
For a fancier pie, try adding fruits like cranberries, cooked sliced
quince, or dried cherries, or different spices and nuts in the pie
filling.
You can also make a caramel sauce using apple cider or Calvados (apple brandy) to mix with the fruit.How to Make Fancy Pie Crust Toppers
Decorative leaves and other pastry cut-outs take pies to a new level.
Decorate
the top of your pies with seasonal shapes and other pastry flourishes.
It doesn’t take much time, and it makes everyday pies look like award
winners!
1.
We made our leaf-and-berry motif with leftover pastry, egg wash, and
cinnamon sugar. Begin by re-rolling scraps of dough into a small
rectangle. Brush with egg wash, and sprinkle cinnamon sugar over the
surface, leaving about a half-inch edge clear to seal the log.
2. Roll the dough into a tight cylinder.
3.
Use a sharp knife to slice the dough into thin wheels; they will look
like tiny cinnamon rolls. These circles can be dotted on the
latticework crust or used along with other decorations.
4.
Cookie cutters are a great tool to use when making decorative shapes
out of pie dough. If you don’t have the desired shape of cutter, make
stencils out of heavy paper or thin cardboard, and cut out your designs
with a sharp paring knife.
5.
We used a circle cutter, then cut the circles in half to look like
leaves. If no cookie cutter is available, the rim of a glass can be
used to cut circles.
6. Brush the cut out shapes with egg wash.
7.
Use the back of the paring knife or a butter knife to press veins
into the leaves. The lines remain light-colored as the pie bakes, while
the egg-washed surfaces darken, creating a nice effect.8.
Brush the surface of the pie’s crust (lattice-topped or standard)
with egg wash, then arrange the decorations to your liking. Do not
layer the shapes on too thick or the crust may not bake evenly. For
added sparkle, sprinkle coarse sugar or granulated sugar over the pie.
9.
Get creative! Mini cookie cutters make excellent decorative shapes.
Apples and leaves look terrific on an apple pie, while hearts or
flowers are lovely on the first rhubarb pie in spring. Pastry holly
leaves garnished with sugared cranberries are an elegant touch on
holiday pies.
10. Learn more about Perfect Pie Crusts Sugar Cooking
How do you make caramel sauce? You just melt plain ol’ white sugar.
BASIC CARAMEL SAUCE
¾ cup white sugar¼ cup water
½ cup heavy cream
1½ tablespoons unsalted butter
1.
Add the water and sugar to a heavy bottomed saucepan. Cook over medium
heat and stir until the sugar dissolves. When the mixture comes to a
boil, stop stirring.
2. Cook to desired caramel color. Add butter and cream, taking care to avoid splatters as the mixture bubbles up.
3. Continue cooking and stirring until the caramel is smooth.
4.
Allow the sauce to cool, and transfer to an airtight container. Store
in the refrigerator for up to a week. The sauce can be reheated on the
stove over medium-low heat or in a microwave.
Variations:
Salted Caramel Sauce:
make the sauce recipe above. When the mixture has cooled to a warm
room temperature, stir in ¼ teaspoon coarse Kosher salt. Taste, and add
more salt if desired.
Vanilla Caramel Sauce: make the sauce recipe above. When you remove the pan from the heat, stir in 1 teaspoon vanilla extract.
Coffee Caramel Sauce:
while the sugar is cooking, stir 1 teaspoon of instant espresso powder
into the cream and mix until dissolved. Proceed with the sauce recipe
above. Instant espresso powder can be found in some grocery stores,
specialty markets, and online.More Ideas
- You can flavor caramel with just about anything: add liqueurs,
fruit juices, or extracts. I made a pineapple caramel as a topping for
upside-down cake, which I wrote about in my blog. - Try making an apple cider caramel sauce for your next apple
pie–you’ll still need to add a thickener, like cornstarch or flour:
toss the fruit with the flour and spice mixture, but use the sugar in
the recipe to make a caramel sauce. Add two tablespoons of butter and
a third of a cup of apple cider to the caramel in Step 5. Let it cool,
and pour the sauce over the sliced apples. Toss gently and transfer the
apple mixture to the crust-lined pie plate.
- Making Apple Pie Filling
- Perfect Flan
Before You Get Started
There are two methods for cooking
sugar: “wet” and “dry.” For either method, you need a perfectly clean
saucepan and clean white sugar–stray crumbs of any sort can cause the
caramel sauce to crystallize, become grainy, and seize up.
Dry Sugar Cooking Method
For the dry cooking method, you
simply heat sugar in a heavy saucepan until it melts and begins to
brown. You don’t stir the pan at all–you just watch it all happen from
a safe distance. The browning (caramelization) of the molten sugar
happens quickly.- To help prevent the caramel from crystallizing, you can add an acid
to the sugar before you begin: add about half a tablespoon of lemon
juice to each cup of sugar and mix it with your hands; it should be the
consistency of wet sand. - Heat the sugar over medium-high heat until it melts. You can shake
the pan gently to redistribute the melting sugar, but don’t stir. - When the sugar is melted and caramelized, immediately remove the
pan from the heat and submerge the bottom of the pan in a water bath to
stop the cooking process. (You need a heavy pan for this step, or your
cookware can warp.)
Many of our recipes use the dry sugar cooking method:
- Baked Flan
- Flan de Coco (Coconut Flan)
- More Flan Recipes
Wet Sugar Cooking Method
Personally, I like this
method better. I think that it’s easier to get good results, because it
gives you greater control over the degree of caramelization–you can
stop at pale gold, or take it all the way to a deep amber…or even a
mahogany color, for a burnt-sugar taste.
Step 1
You can use the wet sugar cooking method for any
caramel sauce recipe: simply add 1/4 to 1/3 of a cup of water to every
cup of sugar in your recipe.
To make the caramel, pour the water into a heavy-bottomed saucepan. Add the sugar and heat over medium-high heat.- You can stir the pan to dissolve the sugar, but once the mixture
comes to a boil, stop stirring: the agitation can promote
crystallization, which will result in grainy caramel. - You can also use a lid on your pan to speed up the boiling process,
but once it’s boiling, leave the lid off: all of the water needs to
evaporate before the sugar can start to caramelize.
Step 2
The water is boiling off and the sugar is just beginning to color.
Step 3
This is one of those tasks during which
you “tie your apron strings to the stove,” as one of my chef
instructors used to say. You don’t want to walk away, because sugar
changes from golden to mahogany brown very quickly–you need to watch
it constantly once it begins to color. (It’s also a good idea to have
ice water nearby, just as a precaution. Sugar burns are extremely
painful, so be careful when working with caramel.)
Step 4
When you get to a nice medium caramel
color, pull the pan from the stove and pour the caramel into ramekins
if you’re using the caramel for flan.
- Portuguese Egg Pudding
- Portuguese Burnt Sugar Candy
Step 5
If you’re adding other ingredients like butter or
cream, now’s the time to do it. It’ll spit and foam and rise up the
sides of the pan, so be careful.
- Warm Flourless Chocolate Cake with Caramel Sauce
- Dessert-Lover’s Classic Caramel Sauce
- Burnt Sugar Icing
- Burnt Sugar Cake I
Turn
off the heat and keep stirring until the butter melts and the
ingredients are all incorporated. (Adding cold cream will cause the
caramel to harden; if that happens, keep cooking the sauce over low
heat until it melts again.)
- Caramel for Apples
Adding
butter and cream to hot caramel will keep it soft and
sauce-like–otherwise, it’ll firm up solid and need to be melted again
before you can use it (see the sidebar for a basic caramel sauce
recipe). Drizzle your caramel sauce over ice cream, cheesecake, bread
pudding, or in recipes like these:
- Caramel Apple Crumble Pie
- Easy-Peezy Caramel Granola
http://www.bogasari.com/zona-konsumen/baca-resep-bogasari.aspx?t=tiramisu-green-tea
Tiramisu Green tea
Bahan-Bahan
1. SPONG GREEN TEAA. 100g Terigu Segitiga Biru
25g Green tea powder B. 320g Telur
150g Gula Kastor
1g Garam
8g Emulsifier C. 30g Palmia Margarin cair2. CREAM TIRAMITSU80g Gula Kastor30g Air120g Kuning telur100g Gula halus10g Gelatine leaves250g Mascarpone500g Whipping cream10g Green tea sirup3. GREEN TEA SIRUP125g Air60g Gula kastor10g Green tea bubukCara membuat 1:
- Kocok bahan (A) dengan kecepatan tinggi hingga mengembang.
- Ayak bahan (B), kemudian masukan kedalam adonan di atas secara bertahap dengan spatula hingga tercampur rata.
- Masukan bahan © secara bartahap hingga tercampur rata.
- Tuangkan kedalam loyang yang telah dialasi kertas
Cara membuat 2 :- Panaskan gula dan air hingga mendekati warna karamel (120°C)
lalu masukan gelatin (yang sudah direndamin air es) & kocok kuning
telur hingga mengental, lalu tuangkan larutan di atas ke dalam adonan
kuning telur sambil diaduk dengan kecepatan tinggi hingga adonan
hangat. - Masukan mascarpone dan aduk hingga tercampur rata dengan kecepatan randah.
- Masukan whipping cream dan aduk hingga rata dengan menggunakan spatula lalu tambahkan green syrup
- Siap digunakan.
Cara membuat 3 :- Aduk gula dan air hingga larut, lalu masukan green dan aduk hingga rata
Cara Penyajian :
- Siapkan ring ukuran 16 x 16 cm, lalu letakan sponge green tea di bagian bawah dan basahi dengan green tea syrup
- Tutup permukaannya dengan cream tiramitsu lalu letakan spong green tea atasnya dan basahi kembali dengan greean tea syrup
- Tutup kembali dengan cream tiramitsu hingga tertutup rata lalu simpan didalam freezer hingga mengeras.
- Lepaskan dan ring, potong kotak ukuran 4 x 4 cm, hias bagian atasnya dengan cream tiramitsu, green tea bubuk.
- Siap di sajikan.
Apple Cake
Ingredients:Serves: 4-6
Yield:
1.0
cake
Units: US | Metric
1 cup self raising flour
2 tablespoons sugar
1 egg (lightly beaten)
3 tablespoons butter (melted)
3 tablespoons milk
2 apples (peeled, cored and thinly sliced)
1 teaspoon cinnamon
2 tablespoons sugarDirections:
1
Preheat oven to 180 degree celsius.
2
Grease pie plate.
3
Sift flour with and sugar and then add the egg, melted butter and milk and mix well.
4
Pour mix into greased pie plate.
5
Mix cinnamon and sugar together.
6
Arrange sliced apples on top and sprinkle with sugar and cinnamon mix.
7
Bake in oven for 30 minutes or until a skewer comes out clean once pierced.Read more at: http://australian.food.com/recipe/apple-cake-291057?oc=linkback
Unbelievable Apple Pie.
Prep Time:
Cook Time:
55 mins20 mins
35 mins
Caroline Cooks’s Note:I’ve been making this wonderful pie for years. It’s so easy and
tasty. Everyone wonders what’s in it. This can bake while you eat dinne
…
MoreIngredients:
Serves: 8
Yield:
1
pie
Units: US | Metric
1 unbaked 9-inch pie crust
3 -4 cups granny smith apples (1/4-inch slices)
1 (3 1/2 ounce) package coconut cream pudding mix or 1 (3 1/2 ounce) package French vanilla pudding mixTopping
1/4 cup butter, softened
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup chopped pecans (optional)
1 teaspoon cinnamonDirections:
1
In mixing bowl, combine apples and pie/pudding (DRY) mix; toss to coat well.
2
Place in unbaked pie crust.
3
In small bowl, mix all topping ingredients until crumbly.
4
Sprinkle over apples and bake at 350° for 35-40 minutes until topping is golden brown and pie is bubbly.
5
(Try different pudding mixes and fruits–peaches are yum–for
different flavors) I serve it with a scoop of butter pecan or rum raisin
ice cream.Fruitcake Cookies
Ingredients
- 1/2 pound dried figs
- 1/4 pound raisins
- 2 ounces candied cherries, coarsely chopped
- 2 ounces dried apricots, coarsely chopped
- 1 tablespoon honey
- 2 tablespoons dry sherry
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces chopped pecans
- Kosher salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon ground cloves
- 1/2 cup superfine sugar
- 1/3 cup light brown sugar, firmly packed
- 1 extra-large egg
- 2 2/3 cups all-purpose flour
Directions
Snip off the hard stems of the figs with scissors or a small knife
and coarsely chop the figs. In a medium bowl, combine the figs, raisins,
cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of
salt. Cover with plastic wrap and allow to sit overnight at room
temperature.
In the bowl of an electric mixer fitted with the paddle attachment,
cream the butter, cloves, superfine sugar, and brown sugar on medium
speed until smooth, about 3 minutes. With the mixer on low speed, add
the egg and mix until incorporated. With the mixer still on low, slowly
add the flour and 1/4 teaspoon salt just until combined. Don’t over mix!
Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a
12 by 18-inch piece of parchment or waxed paper. Roll each half into a
log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate
the dough for several hours, or until firm.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices.
Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15
to 20 minutes, until lightly golden.
Per cookie (60); Calories: 101; Total Fat: 5 grams; Saturated Fat: 2
grams; Protein: 1 gram; Total carbohydrates: 13 grams; Sugar: 7 grams;
Fiber: 1 gram; Cholesterol: 12 milligrams; Sodium: 7 milligramsStrawberry Rhubarb Pie
Recipe summary
Preparation time:
Cooking time:
Yield:
8Ingredients
Crust
-
1 1/4
cups
all purpose flour -
1/4
teaspoon
salt -
1/4
cup
unsalted butter -
1/4
cup
vegetable shortening -
1
tablespoon
lemon juice -
3
tablespoons
to 5 tbsp cold water
Fruit
-
4
cups
rhubarb, chopped -
2
cups
strawberries, hulled and sliced -
1
cup
sugar -
3
tablespoons
cornstarch -
1/2
teaspoon
cinnamon -
1/4
teaspoon
ground ginger -
dash
salt
Crumble Topping
-
2/3
cup
all purpose flour -
1/2
cup
sugar -
1/4
teaspoon
nutmeg -
dash
salt -
1/4
cup
unsalted butter, melted
To Assemble
Directions
Crust
Fruit
Crumble Topping
To Assemble
-
For pastry combine flour with salt. Cut in
butter and shortening until a roughly even crumbly texture. Add lemon
juice and water and blend just until dough comes together. Shape into a
disc, wrap and chill for 30 minutes. -
Preheat oven to 400° F. On a lightly floured
surface, roll out dough into a circle large enough to fit a 9-inch pie
pan. Line pan with pastry, trim and cinch edges. Chill until ready to
fill. -
Toss rhubarb and strawberries with sugar,
cornstarch, spices and salt to coat. Fill pie shell with fruit. -
For crumble topping, combine flour, sugar,
nutmeg and salt. Stir in melted butter just until crumbly and spread
over fruit. Bake pie on a tray at 400° F for 20 minutes, then reduce
heat to 350° F and bake for about 40 minutes more, until filling is
bubbling. If crust edge is browning too quickly, cover edges with a
thin strip of tin foil. - Yield: 1 9-inch pie. Makes 8 to 10 servings.
-
- Latest
- Trending
