Apple Pie & Ice Cream - the perfect marriage

Ok, sound very ambitious. After almost a month of not doing any baking and updating this blog, I made two dishes that are perfect for each other last weekend. Yes! TWO dishes.

No photo yet but will upload later.

Apple Pie

4 Granny Smith Apple (of small size)*
1/3 cup of sugar
1/2 of ground cinnamon

200 g butter (original recipe use 250 g)
500 g of multipurpose flour
5 tbsp of ice water
1 egg (lightly beat)
a pinch of salt

Instruction

Peel and core the apple. Cut it into small pieces. Pour in sugar and cinnamon into the apple. Cook on slow fire until soft. Put aside to cool.

Rub butter with flour until it turns to breadcrumbs like dough. Put in egg and ice water, knead until it become soft dough. Cover with damp towel and let it rest for 15 to 20 min. I put it in the fridge.

Divide the dough into two parts. One part is about 2/3 of the dough and the other is about 1/3 of the dough to cover the pie later.Roll the dough into round shape, enough to cover about 8 inch pie baking dish.

Put in the filling prepared earlier into the baking dish. Brush off the rim of the dough with egg wash. This will act as a glue for the cover.Roll the other dough into round shape and cover the pie. Brush the pie with egg again. Make 4 small incisions on top of the pie to let out the steam from the pie during the baking process.

Bake for 45 min ~ 1 hour in 200~180 C or until golden brown.

Milo Ice cream

300 g coffee mate
2 cup of fresh milk
75 g of castor sugar
2 tsp of gelatin
2tbsp of hot water
150 g Milo (instant cocoa powder)
choc chip or rice

Instruction

Dissolve coffee mate, sugar and milk. Add in Milo. Stir until no lump. Put aside.
Dissolve gelatin with hot water. Add into the milk mixture. Stir. Strain through a strainer and put it in the freezer until half frozen. Whisk until it double in volume. Freeze again until half frozen. Add in chocolate chip or rice or raisin. Stir again. Freeze until firm. Serve with apple pie or eat on its own!!

It is so heavenly!....