Ingredients with Measurements:
- 6 cups of elephant apple, peeled and sliced
- 1 cup of granulated sugar
- 1/2 cup of all-purpose flour
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 2 tablespoons of unsalted butter
- 2 tablespoons of lemon juice
- 2 pie crusts (store-bought or homemade)
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced elephant apple, sugar, flour, cinnamon, nutmeg, and salt. Mix well.
3. Add the lemon juice and stir until the mixture is evenly coated.
4. Roll out one pie crust and place it in the bottom of the pie dish. Trim any excess dough.
5. Pour the elephant apple mixture into the pie crust.
6. Cut the butter into small pieces and scatter them over the top of the elephant apple mixture.
7. Roll out the second pie crust and place it over the top of the elephant apple mixture. Trim any excess dough.
8. Use a fork to crimp the edges of the pie crusts together.
9. Cut a few slits in the top of the pie crust to allow steam to escape.
10. Brush the top of the pie crust with a beaten egg.
11. Cover the edges of the pie crust with aluminum foil to prevent them from burning.
12. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
13. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 390
Fat per serving: 13g
Carbohydrates per serving: 67g
Protein per serving: 3g
Substitutions for ingredients:
- Elephant apple can be substituted with regular apples or pears.
- All-purpose flour can be substituted with gluten-free flour.
- Granulated sugar can be substituted with brown sugar or honey.
- Lemon juice can be substituted with lime juice or orange juice.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the elephant apple mixture.
- Add a tablespoon of vanilla extract to the elephant apple mixture.
- Top the pie with whipped cream or vanilla ice cream.
Tips and tricks:
- To make a homemade pie crust, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar in a large mixing bowl. Cut in 1 cup of unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 to 1/2 cup of ice water, stirring until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes before rolling out.
- To prevent the bottom of the pie crust from becoming soggy, sprinkle a tablespoon of flour over the bottom of the crust before adding the elephant apple mixture.
- To make a lattice crust, cut the second pie crust into strips and weave them over the top of the elephant apple mixture.
Storage instructions:
Store the elephant apple pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the elephant apple pie on a decorative pie plate or platter.
Garnishes:
Garnish the pie with a sprinkle of cinnamon or a dollop of whipped cream.
Pairings:
Serve the elephant apple pie with a cup of hot coffee or tea.
Suggested side dishes:
Serve the elephant apple pie with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the pie crust is browning too quickly, cover it with aluminum foil.
- If the filling is too runny, add a tablespoon of cornstarch to the elephant apple mixture.
- If the filling is too thick, add a tablespoon of water to the elephant apple mixture.
Food safety advice:
- Wash your hands and all equipment before handling food.
- Cook the pie to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
Elephant apple, also known as chalta or wood apple, is a fruit that is native to Southeast Asia. It is commonly used in traditional medicine and is believed to have many health benefits.
Flavor profiles:
The elephant apple pie has a sweet and slightly tangy flavor, with hints of cinnamon and nutmeg.
Serving suggestions:
Serve the elephant apple pie warm or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A