BAKING PROJECT

This is one of the easiest dessert to make.   The only boring process to endure is peeling and slicing the apples.  The rest can be done in just a few minutes.   I made this Apple crumble last nite and totally forgot to take a picture before devouring it.  But at least we get to see the Apple filling.   Here’s the recipe for my Apple Crumble.  For a 9 inch pie plate.

For the filling :

For the crumble topping :

As you can see, there is no fix weight of ingredients to adhere.  This is really a very simple dish to make, bak kata orang Melayu – main campak2 je..  Ok, to make the filling, just mix the sliced apples with sugar and flour.  Rub some butter on the pie plate.  Then pour the apples into it.  Top with some butter and raisin.  Some add cinnamon into this filling, its up to you.

For the crumble, just rub all the ingredients (except almond flakes) together till it resembles breadcrumbs.  Use your hands or food processor.  You can leave some big pieces of butter in it, it doesn’t matter.   You can also reduce the amount of sugar, just take a pinch and taste and keep adding sugar till you are satisfied with the sweetness.

Scatter the topping over the apples, then top with almond flakes to make it look pretty .  Bake at 180C for about 40 minutes, or till the crumble is brown and the fruit filling is bubbling and soft.   Let it rest for 15 minutes (if you can stand it).   Serve with ice-cream, whip-cream, or as my husband like it – just as it is.

The classic American dessert.. well, I’ve made this a couple of weeks ago, but had no time to post it here. The recipe is long ! Since time is on my side now, here’s the recipe. I think every mom should try to bake a lemon meringue pie at least once. It is so yummy (and very impressive-looking !). And it is not that difficult to make. If you are planning to serve this for a function, make it ahead of time, coz the filling needs a few hours to set. Maybe make the pie in the morning to serve it for dinner.

METHOD :

To make the filling, beat the egg yolk. Set aside. Mix the sugar, cornflour and water in a pan. Cook over medium heat until the mixture thickens and boils for about one minute.

Remove from heat. Now the tricky part.. do not add the whole mixture directly into the egg yolk (or you would end-up with scramble eggs). Take one spoonful at the time, gradually stirring it into the egg yolk. Pour the whole thing back into the pan and let it boil for another minute. Remove from heat. Add the butter, lemon juice, zest and the extracts.

In the mean time, prepare the meringue. This is easy. Just beat the egg whites at high speed, add the salt. Then drizzle the sugar a little at a time. Beat until you get stiff peaks.

To assemble, take the pie crust, pour in the filling and top with the meringue.

Bake for about 15 minutes at 400F or 205C, till you see the meringue turn a little brownish. Cool completely on a wire rack for a few hours. Then it will be easier to cut. Keep the balance in the fridge.

I left my lemon meringue pie on our dinner table and discovered these sugar drops on the surface of the meringue in the morning. It baffles me, and I’m guessing, it must be some sort of condensation, or something due to the humid weather. The drops do look pretty actually, the pie was still good to eat, no harm done.

While still on the subject of lemon, I am patiently waiting for my lemon tree to grow..

I think it’ll take years to bear some fruits like in the picture above. Hmm.. my lemon tree is still a baby.

I’ve seen a lemon tree at my aunt’s house, full with fruits. Yes, you can grow them in our weather, if the condition is right.

Anyway, Selamat berbuka puasa and hope you’ll try making this great Lemon pie.