Research "Ek Khoj"

An apple pie is a fruit pie in which the principal filling ingredient is apples. Pastry is generally used top-and-bottom, making a double-crust pie, the upper crust of which may be a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.

Ingridents:

1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter

Direction:
Preheat oven to 400 degrees F (200 degrees C.)
Arrange apple slices in unbaked pie shell.
Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly.
Spoon mixture over apples.
Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Foot note:
Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

Try this dessert and give ur valuable comments for it ....

Ethnicity Indian

Type of Meal Teatime, Party, Festive, Brunch

Type of Dish Pastries and Cakes, Desserts, Baked

Main Ingredients Biscuits, Cocoa , Butter, Sugar (Cheeni)

Ingredients:
350 gm glucose biscuits
1/2 cup drinking chocolate
1/4 cup icing sugar
1/8 cup Coca powder
1/2 tsp vanilla essence
1/2 cup butter (unsalted
1 cup milk
6" x 5" (approx) tray to make the cake
7" x 6" sheet of butter paper

Method:

Make fine crumbs of 2-3 biscuits in a mixie keep aside.
Sieve together the dry powder ingredients twice.
Beat butter till soft in a bowl.
Add sieved mix spoon by spoon to butter and mix well.
Beat again till shiny and light.
Add essence and mix well.
Keep aside.
Take milk in a shallow plate.
Spread the butter paper sheet in the tray.
Sprinkle a little of the crumbs all over it.
Take six biscuits.
Dip one by one in the milk for a few second and place on sheet side by side.
They should form a rectangle.
Spread a layer of chocolate mixture carefully over the biscuits with a knife.
Sprinkle some crubs over it.
Repeat the biscuit, coco, crumbs layers till all the biscuits are used up.
Cover the cake on top and sides with remaining.
Decorate with either white or chocolate icing as for sponge cakes and glace cherries or strawberries, you may even use chocolate nuggets, etc.
Chill for 2 hour before serving in the fridge.

Serves 8
Making Time 1/2 hour (excl setting time)
Shelf life 2 weeks (in the fridge)

Ingredients:
3 packets (8 oz each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla essence
3 eggs
1/3 cup graham cracker crumbs
1 1/2 cups sliced strawberries or assorted fruit

Method:

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Do not overheat after adding eggs.
Spray 9" pie plate with butter or oil and sprinkle bottom with crumbs.
Pour cream cheese mixture into prepared pie plate.
Bake at 325 degrees F for 45 minutes or until center is almost set.
Cool.
Refrigerate 3 hours or overnight.
Top with fruit; dizzle with 2 tbsp of melted kraft strawberry jelly, if desired.

Ingredients:
Thick curd without water
Thick sugar syrup
Crushed biscuits
Mango pulp or pomegranates
Chocolate shavings
Cherry and dry apricots.

Preparation:
Mix 2 spoons of sugar syrup with 200gms of curd.
Take small glasses and lay one layer of thick curd.
Place the second layer of crushed biscuits.
Third layer of mango pulp or pomegranates.
Fourth layer of chocolate shavings and two cherries and small pieces of dry apricots.
Best served if the ingredients are chilled.