Baked
Crucially, I have failed on the baked front, this is all pre-baking.. but it will have to be put down to artistic license!
17 October, 2008 by Katy
Baked
Crucially, I have failed on the baked front, this is all pre-baking.. but it will have to be put down to artistic license!
Oooh, they look like they are going to end well – what are they, and how do i make them (since i am a non-baker pretty much)
They’re apple kuchen… my great-grandmother’s recipe.
Take pie dough, fill with apple slices and top with streusel (crumble topping, but with brown sugar and the texture of biscuit dough). Bake high for 15 minutes and then low for 20 more.
Oooh, but now i need translation for the “non-baker” – what exactly is pie dough (when i make pie i just use puff pastry), and how do i make crumble topping?
The brown suger and the chopping the apples i should be ok with
Pie crust is also called shortcrust, you can buy it refrigerated or frozen.
Streusel:
Take about 2 oz/50g butter, 3 tablespoons each of brown and white sugar and about 4-5 tablespoons of flour. Goodgie (this is my dad’s term, it’s very important) it about with your fingers until it’s like cookie dough (the stuff you get to lick off your fingers is the chef’s bonus) and use it for anything you can think of!
Oooh, thanks!