Posts filed under ‘pie’

(Key) Lime Pie.

 

(Persian?) Lime Pie

(Persian?) Lime Pie

You know, key lime pie has always been one of my favourite desserts, especially after having the one at CPK (California Pizza Kitchen). What always confounded me, of course, was what exactly were key limes? Could we buy them in Singapore? What are these? I’d always written them off as some sort of Western fruit we probably couldn’t get here easily (like rhubarb, or something…) and bought some ‘Thai Seedless Lemons’ from Giant instead. Well these so called seedless lemons turned out to really be, huge limes… and a few good Google searches later, I think these are what our Western friends call ‘Persian limes’. 

But get this. Key limes… believe it or not (I felt so cheated after realizing what they are), are the limes that we eat with our hokkien mee (prawn noodle), our ou luat (oyster omelette) and the potted plants that our parents buy so much of during Chinese New Year for good luck, longevity and all that jazz. 

I FEEL SO CHEATED. And the reason they’re called key limes is because they’re grown in the Florida Keys or whatever. BUT. They originate from Southeast Asia. Right. Shall not make any Western imperialist remarks here. 

So whatever the case. I made a LIME pie. Just not key. But key limes are relatively easy to obtain here… and they’ll probably give me a tangier, nicer tart. Mine turned out well, it just wasn’t… well, key I guess. 

The good thing about these big ‘THAI SEEDLESS LEMONS’ (gosh how many names must all these fruits have?) is that I only need 3 to obtain my 3/4 cup  of juice. 

I’ll probably need like 30 key limes to obtain the same amount. AFTER dealing away with the vast quantities of seeds that key limes have.. RAWR. 

So here’s the recipe for a really yummy tart. 

Key Lime Tart
adapted from The Kitchen Sink

1 cup finely ground graham cracker crumbs (here in Singapore, we use digestive biscuits)
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks (I used 4 medium egg yolks, eggs in Singapore aren’t very big in general either.)
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice , (about 23 Key limes total)
1 cup sweetened condensed milk, (14 ounces) (I used 1 tin of Milkmaid, which is about 20g lesser than 14 ounces but it turned out perfectly fine)

DIRECTIONS
Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack.(Leave oven on.)
(Mine was a 9-inch pie pan, so I actually increased the amount of crumbs+butter for the crust.)  

Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.

Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight). 
(Or you could just throw it in the fridge for about 10 to 15 mins before refrigerating it, if you’re in a hurry. The filling would already be set/chilled enough to serve within the hour.) 

 

Eat me! <3

Eat me! ❤

Rating: 4/5 (Would be 5/5 once I get key limes.) (I’m very partial towards citrus.)
Would I make this again? Yes, yes, yes!

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July 30, 2008 at 2:24 pm 3 comments

Apple Pie.

Moist, flaky, apple pie!

Moist, flaky, apple pie!

Photos taken with a real camera look so much better. 
Anyway, the recipe for this pie was taken down, quite enthusiastically in an Ms. Word document, by Soefie while she was watching a VIDEO. 

So I have no idea where this recipe is from, but if anyone does, do feel free to leave a note. 

Apple Pie (supposedly, the Best)

Crust
2 cups plain/all-purpose flour
180g of butter, cut into cubes
1 teaspoons of salt
1.5 tablespoons of sugar
75ml of cold water
Extra flour for dusting

Filling
6 Granny Smith apples, peeled, cored, and cubed
65g of sugar
65g of brown sugar
Half a teaspoon of cinnamon powder
A teaspoon of lemon juice
1.5 tablespoon of flour
50g of melted butter

Egg wash
1 egg, beaten with 2 tablespoons of cream

DIRECTIONS

Filling:

  • Add the white sugar to the apples, then brown sugar, followed by the cinnamon, lemon juice, flour, then melted butter.
  • Mix well with a spoon.
  • Let sit while making crust.

Crust:

  • Sift flour, salt, sugar together, then add the butter
  • Mix briefly (2 min)
  • With half of the butter still intact, add half of the water
  • Add water in small amts just as dough begins to cling together
  • Roll dough into a ball
  • Divide dough into 2 parts: a third (for the upper crust) and 2-thirds (base)
  • Refrigerate the dough (after flattened and wrapped in cling wrap)
  • Place in fridge for minimum of 30min
  • Preheat oven to 180 degress Celsius
  • Roll out dough (to about half a centimeter or less)
  • Transfer to pie pan, don’t tear dough. (Method: gently fold rolled out dough into quarters, place into pan and slowly unfold, pressing into the edges of the pan so there there are no air pockets)
  • Put dough in pan in the fridge for about 15-20min
Upper crust:
  • Roll out the one-third ball of dough to one and a half cm thickness.
  • Cut long strips of abt 1.5cm long.

 
Baking:

  • Remove panned dough from fridge
  • Pour filling into pan and spread evenly.
  • Lay out dough strips diagonally above filling, and weave them.
  • Put more dough along the rim of the pie as deemed necessary.
  • Brush the top with the egg wash. (Alternatively, just brushing with egg white would suffice.)
  • Put pie the oven to bake for 50 to 65 minutes (depending on the type of apples)
  • Once brown, remove and let cool for at least 40 minutes before serving. 
Pre-baked pie! Didn't weave.

Pre-baked pie! Didn't weave.

This was quite a tasty pie. However I felt that the taste and texture of the crust (although yummy) would have been more suitable for something savoury. I’ll probably try this crust with a chicken pot pie or meat pie… The filling was good, but that was basically it. Decent. Hearty. And yummy. 
Will probably be playing around more with the filling mixture to get one that has that extra oomph! 
Rating: 4.5/5 for crust, 3.5/5 for filling, 4/5 overall.
Would I bake this again? Probably a variation of this till I find the perfect apple pie filling! (and crust)

July 24, 2008 at 10:06 pm 1 comment


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