Pie

美味香煎蘋果塔

撒上酥菠蘿的蘋果塔，從酥脆的上層到充滿奶油焦香的甜蘋果，以及特製的塔皮，三層的口味變化總是會讓人忍不住一口接著一口。

材料 / Ingredients

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法式沙布蕾塔皮

有鹽奶油 / 300g

低筋麵粉 / 500g

鹽巴 / 10g

砂糖 / 100g

蛋黃 / 2顆

杏仁餡

奶油 / 100g

糖粉 / 100g

全蛋 / 100g

杏仁粉 / 100g

酥菠蘿

奶油 / 30g

糖粉 / 30g

鹽巴 / 2g

低筋麵粉 / 40g

杏仁粉 / 18g

白蘭地 / 1-2匙

香煎蘋果

蘋果 / 2顆

奶油 / 50g

*生紅豆(壓塔皮用) / 100g

做法 / Method

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1. 將[法式沙布蕾塔皮]攪拌均勻的塔皮麵糰裝入塑膠袋，放入冷凍庫30分鐘。
2. 冷凍的塔皮在冷凍30分鐘後，須從冰箱退冰1小時，才能使用。
3. 把塔皮橄平，厚度維持約0.5公分，就可以放入派盤中整形，把多餘的塔皮切割掉。
4. 把生紅豆平均鋪在塔皮上，烤箱設定約170度，15分鐘，烤至”半熟”的狀態。
5. 烤好的塔皮放涼，取出紅豆，均勻的在塔皮表面鋪上一層[杏仁餡]，擺上蘋果塊，進烤箱，以170度烤個20分鐘。
6. 最後，撒上[酥菠蘿]，繼續再烤15分鐘，就完成了！

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法式沙布蕾塔皮作法
1. 將有鹽奶油、鹽巴、砂糖放入攪拌機中拌勻。
2. 接著加入蛋黃拌勻後→再加入低筋麵粉，一起攪拌。
3. 最後加入動性鮮奶油。

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杏仁餡作法
1. 將奶油與糖粉以攪拌機打到微發，再加入全蛋繼續打，最後加入杏仁粉，攪拌均勻。

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香煎蘋果作法
1. 蘋果削皮、去果核、切成小塊。
2. 平底鍋放入奶油加熱至焦化時，就可以將蘋果塊放入平底鍋，煎到表面上色，起鍋備用。

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酥菠蘿作法
1. 將奶油、糖粉、鹽巴一起攪拌均勻。
2. 另外將低筋麵粉和杏仁粉混和在一起後過篩，加入(1)的材料一起拌勻。
3. 最後加入適量的白蘭地。
4. 將混和均勻的材料再次以濾網過篩，平均的鋪在烤盤上，以170度烤15分鐘就可以了。

Caramel Pumpkin Pie

Caramel Pumpkin Pie
from Baking: From My Home to Yours, by Dorie Greenspan

1 9-inch single crust made with Good for Almost Everything Pie Dough, partially baked and cooled (recipe below)

1 cup sugar
3/4 cup heavy cream
2 tablespoons dark rum, cognac, or apple cider
2 tablespoons unsalted butter, cut into 4 pieces
1 cup canned pumpkin puree
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
pinch of freshly grated nutmeg
tiny pinch of ground allspice
pinch of salt
1 1/2 teaspoons pure vanilla extract
2 large eggs

Lightly sweetened whipped cream, for serving


Getting Ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Place the pie plate on a baking sheet lined with parchment or a silicone mat.

Sprinkle 1/2 cup of the sugar evenly over the bottom of a large nonstick skillet. Place the skillet over medium-high heat and staying close by, cook until the sugar melts and starts to color. Once you see a little color, gently swirl the skillet so that the sugar colors evenly. Cook the sugar, without stirring, until it turns deep amber--almost mahogany. The sugar will bubble up and foam and soon it will start to smoke. It is very dramatic, and it might make you think you've gone too far, but you want a dark (though not burned black) color; the darker the sugar, the fuller the flavor. When the bubble shave gone from foamy to big and fat, you will probably have reached the right color. To check the color, drop a bit of the caramelized sugar on a white plate.

Lower the heat to medium, stand back and pour the cream into the skillet. The sugar will bubble and hiss and, if the cream was cold, it may even clump. Just continue to cook, stirring, and it will even out. Add the rum (or cider) and butter and cook just until the caramel is smooth. Pour the caramel into a heatproof pitcher or bowl and cool it for about 15 minutes.

Working with a whisk in a large bowl, beat the pumpkin to break it up and smooth it. Add the remaining 1/2 cup sugar and beat to blend. Whisk in the spices, salt, vanilla and eggs, beating until the mixture is smooth. Whisk in the caramel. Rap the bowl against the counter a few times to de-bubble the filling, then pour the filing into the crust.

Bake for 45 to 50 minutes, or until the filling is puffed and set--tap the pan gently and the filling won't jiggle. A thin knife inserted into the center of the pie will come out clean--it also leave a gash in the filling, but you'll be covering it with whipped cream.

Transfer the pie to a rack and cool to room temperature, or cool and refrigerate. When you are ready to serve, spread the lightly whipped cream over the top of the pie. If you'd like a dressier look, whip the cream until it is firm, put it into a piping bag fitted with a start tip and pipe rosettes over the surface of the pie. Alternatively, you can pipe the cream in a lattice pattern.

Playing Around:
Streuseled Caramel Pumpkin Pie

Pecan Streusel

To add a little crunch to this dessert, bake the pie for 10 minutes, then scatter chunks of pecan streusel over the top and finish baking.

2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons chopped pecans
2 tablespoons cold butter

Mix until crumbly. Refrigerate until ready to use.

Good for Almost Everything Pie Dough
For a 9 inch Single Crust

1-1/2 cups all purpose flour
2 tbsp sugar
3/4 tsp salt
1 ½ sticks (10 tbsp) very cold unsalted butter, cut into tbsp size pieces
2-1/2 tbsp very cold vegetable shortening, cut into 4 pieces
About 1/4 cup ice water

Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don’t overdo the mixing- what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 3 tablespoons of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface.

Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).

To Roll Out the Dough:

Have a buttered 9 inch pie plate at hand.

You can roll the dough out onto a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you’re working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic, or cover frequently so that it doesn’t roll into the dough and form creases.

If you’ve got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up.

Pumpkin Pie

Pumpkin pie, chocolate chips

120 minutes

3 days in the refrigerator

☆ ☆ ☆ ★ ★person Rating: 3 Use plenty of pumpkin filling, finished with a rustic flavor. Gentle and sweet in the mouth spreads unique pumpkin. The snack is usually added to the repertoire, of course, is recommended as sweets for Halloween.	(18cm pie type one minute) Meiji Milk Chocolate: sheets 1 (58g) Sheet frozen pie (market): 250g Pumpkin (net): 500g Unsalted butter: 30g Caster sugar: 80g Cinnamon powder: 1 / 2 tsp Cornstarch: 2 tbsp. Eggs: 1 Yolk: 1 minute Fresh: 50cc Rum: 2 tablespoons	- Scale (scale) - Measuring spoons - Measuring cup - Microwave or steamer - Bamboo comb Puree equipment - - Knives - Board - Oven * Rolling pin - Pie-type (18cm) - Bowl - Whisk - Wooden spoon

Raw Chokotaruto

Pumpkin pie, chocolate chips

Chocolate pie

		Under Preparation
		Sheet is frozen pie in the refrigerator, you unzip it.
		Cotton and pumpkin seeds to take peek, microwave cut to an appropriate size, or use a steamer, and steam until about Sutsu through the bamboo comb. Removed from the skin to hot puree, 500g net prepared.
		Be coarsely chopped chocolate.
		℃ 200 oven ispreheatingto keep.
		Make a pie
		1. The extracted pie sheetrolling pin3mm thick fabric stretched over the pie spread to the type you cut off.
		2. Hot pumpkin intoa bowlplaced as soon asbutterandwhite sugarmixed with a wooden spoon.
		3. Cinnamon powder,cornstarch, egg yolk, cream,rumand order in addition, each time betterwhiskOh just take the heat commingled After creating a smooth filling.
		4. Mixed evenly throughout the chocolate coarsely chopped well, prepare to be flowing on the surface of the bowler prepared pie crust.
		5. Oven for 20 minutes ℃ 200, lowered to about one hour burn ℃ 190, Oh, take the heat.