秋天是蘋果收成的季節, 超市裡蘋果的種類和數量多的不得了, 當家裡有一堆蘋果時, 就是要來翻翻食譜做點心的時候了.
蘋果派
這個蘋果派食譜在網路上有超過兩萬人收藏, 很多人說這是個killer apple pie.
Apple Pie by Grandmom Ople (serving: 1 x 9 inch pie)
http://allrecipes.com//Recipe/grandma-oples-apple-pie/Detail.aspx
不過在參考過很多人的reviews以及自己本身不喜歡太甜的口味, 下面的材料與做法略有更動.
Ingredients:
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour or tapioca starch
- 1/4 cup water
- 1/4 ~ 1/3 cup white sugar
- 1/4 ~ 1/3 cup packed brown sugar
- 2 tbp lemon juice
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla
- 4 ~ 5 apples (depends on size)
Directions:
- Preheat oven t o 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour or starch to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Add lemon juice.
- Place the bottom crust in your pan. Mix apples with 3/4 sauce before filling, mounded slightly. Cover with a crust then brush the rest sauce on top. (Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.)
- Reduce the temperature to 350 degrees F (175 degrees C) then baking for 45 ~ 60 minutes, until apples are soft. Turn off the oven, let the pie stay in the oven around 15 minutes.
- Remove the pie out of the oven and let it cool in room temperature.
這是一個super runny pie, 所以啊, 不能馬上吃, 不然在切時, 內餡會馬上流出, 把底部的派皮全弄溼弄破, 我第一次做時就是有這個慘痛的經驗, 因為食譜上和reviews裡都沒說有這個問題, 後來總算發現有一個人說, 要等六七小時, 內餡才會set, 於是只好等隔天再吃, 果然隔了一個晚上, 整個內餡總算set好了.