![]() Remove the pie from the oven and cool to lukewarm before slicing. Place the pie on a baking sheet to catch any drips, and bake at 425☏ for 15 minutes, then reduce heat to 350☏ and bake for an additional 30 minutes. Spread this mixture evenly over the top of the apples. To make the topping: Cut the butter up with a knife a bit, then mix it into the flour and sugar with your hands or a fork until everything is mixed together but still a little lumpy. Transfer the dough to the pan, and flute the edges. Roll the dough until it's 2" larger in diameter than the top edge of the pie pan. To make the filling: Mix the apples with the flour, sugar and spices. ![]() While the dough is chilling, make the filling. Wrap and chill the dough for half an hour before rolling it out. When the dough starts to hold together a bit gather it with your hands and form it into a ball. ![]() Once you start to add the ice water, over-handling will make the crust tough, so try to keep handling to a minimum. The bread is generally made with a pattern baked onto the top made by painting rice paste onto the surface prior to baking. The water should be ice cold and added gradually, mixing a little with a fork after each addition. Tiger bread (Dutch: Tijgerbrood), also known as Dutch crunch and under various brandnames, is a bread of Dutch origin that has a mottled crust. ![]() Using two knives or a pastry cutter, work in the shortening until lumps the size of peas remain. There are various versions of this bread. Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Remove from heat stir in apples and vanilla. Cook and stir until thickened, about 2 minutes. To make the crust: Place the flour and salt in a large bowl. Dutch crunch bread originated in the Netherlands as the name suggests. In a large saucepan, mix sugar, cornstarch and water until smooth bring to a boil. ![]()
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