Apple Pie and Crust Recipe

Total Time: 2 hours

Yield: 6 Pies
Oil Temperature: 350 degrees F

INGREDIENTS: CRUST
1 cup unbleached all-purpose flour
1/8 cup granulated sugar
pinch of cinnamon powder
1/4 tsp salt
4 tbsp chilled unsalted butter, cubed
vegetable or canola oil, for frying

INGREDIENTS: APPLE PIE FILLING

2 cups Granny Smith apples
1/4 cup sugar
2 tbsp unsalted butter
1/2 tsp cinnamon powder
2 tbsp water, divided
1 1/2 tsp cornstarch

PROCEDURE: CRUST
1. Combine (whisk) flour, sugar, cinnamon, and salt together until evenly mixed.
2. Cut in butter until mixture becomes a soft dough. Use a food processor if available.
3. Put the dough onto a floured surface, divide into 6 rounds. Wrap it in plastic wrap
and refrigerate for 30 minutes.

PROCEDURE: APPLE PIE FILLING

1. Peel and core apples, and cut them into cubes.
2. Combine sugar, butter and cinnamon in a saucepan.
3. Cook over medium heat until butter is melted. Add 1 tablespoon water. Continue
cooking for 10 minutes, until apples are starting to soften.
4. Mix cornstarch with remaining 1 tablespoon water and add to apple mixture and
cook for another 2 minutes, until liquid thickens slightly.
5. Set aside to cool.

PROCEDURE: PUTTING THE APPLE PIE TOGETHER

1. Roll divided, chilled dough onto a floured work table (one at a time), fill with a
tablespoon-full of cooled apple filling.
2. Fold over and seal edges using a fork. Put on a baking sheet lined with wax paper.
3. Refrigerate pies for 1 hour.

PROCEDURE: DEEP-FRYING
1. Heat at least 2 inches of vegetable or canola oil to 350 degrees F in an electric deep fryer
or large pot. Line a baking sheet with paper towels.
2. Put pies into hot oil and fry in batches until golden brown. Fry for no more than 2 to
3 minutes per batch. Transfer to prepared baking sheet and let cool for 5 to 10 minutes.
3. Serve warm.

Peach-Mango Pie
Total Time: 2 hours
Yield: 6 Pies
Oil Temperature: 350 degrees F

INGREDIENTS AND PROCEDURE: CRUST

same as Apple Pie Crust recipe but add 1/2 teaspoon salt.

INGREDIENTS: PEACH-MANGO FILLING

2 cups mangoes
2 cups peaches (canned, drained)
2 tbsp flour
1/4 cup white sugar
 1/4 cup brown sugar
4 tbsp chilled butter or margarine
1/2 tsp cinnamon
1/4 cup water

PROCEDURE: PEACH-MANGO FILLING

1. In a saucepan, combine sugars, cinnamon and water. Cook on medium heat. Add the
butter, then stir in the flour. Mix well.
2. Mix in chopped mangoes and peaches. Cook for 3 minutes.
3. Set aside and cool.

PROCEDURE: PUTTING THE PEACH-MANGO PIE

TOGETHER
1. Roll divided, chilled dough onto a floured work table (one at a time), fill with a
tablespoon-full of cooled peach-mango filling.
2. Fold over and seal edges using a fork. Put on a baking sheet lined with wax paper.
3. Refrigerate pies for 1 hour.

PROCEDURE: DEEP-FRYING
Same as Apple Pie Recipe.

Tune Pie
Total Time: 2 hours
Yield: 6 Pies
Oil Temperature: 350 degrees F

INGREDIENTS AND PROCEDURE FOR THE CRUST

same as Apple Pie Crust recipe but add 1/2 teaspoon salt.

INGREDIENTS: TUNA PIE FILLING

2 cans tuna flakes in oil (slightly drained)
 1 cup cubed, boiled carrots
2 tbsp mayonnaise
2 tbsp Tuna spread
salt & pepper, to taste
1 tbsp butter or margarine
1 tsp fresh lemon juice

PROCEDURE: TUNA PIE FILLING

1. In low heat, quickly saut tuna, boiled carrots in butter or margarine, about 1 minute.
Drizzle with fresh lemon juice. Season with salt and pepper. Remove from heat. Set
aside. Cool.
2. Mix in the mayonnaise and tuna spread.

PROCEDURE: PUTTING THE TUNA PIE TOGETHER

1. Roll divided, chilled dough onto a floured work table (one at a time), fill with a
tablespoon-full of tuna filling.
2. Fold over and seal edges using a fork. Put on a baking sheet lined with wax paper.
3. Refrigerate pies for 1 hour.

PROCEDURE: DEEP-FRYING
Same as Apple Pie Recipe.

Mango Crpe Mille Cake recipe ala Emily

Step 1. Make the Crpe batter

1. Bring 600 ml fresh milk to a scalding point, set aside to cool off for 5 minutes.
2. Whisk together 175 g all purpose flour, 50 g white sugar and 1 tsp. salt.
3. In a separate mixing bowl, beat 6 eggs .
4. With a whisk, carefully incorporate beaten eggs into the flour-sugar/salt mixture.
 5. Add warm milk, one cupful after the other while whisking. Do not add milk all at
once to avoid eggs from curdling.
6. Melt 60 g of butter until it turns amber, then whisk into the batter. Leave batter
to cool at room temperature, cover with cling foil and refrigerate for about 6
hours or longer. You could do this the night before.

Step 2. Make the Mango Mousse Filling

With a food processor or hand held blender,pure 2 ripe mangoes and 50 g of caster
sugar together. You could use more mangoes if you want .A good quality mango pulp
would also be a nice alternative.

Beat 300 g of Philadelphia cream cheese and set aside.

In a separate bowl, beat 500 ml whip cream, 2 tbsp. of whip cream stiffener, 100 g of
caster sugar and 1 tbs. of vanilla sugar until soft peaks form. Then whisk in beaten cream
cheese until stiff peaks form.

Fold in pured mangoes. Cover with cling form and refrigerated.

Step 3. Cook the Crpes

Heat a non stick pan over medium low heat and brush with oil and a tad of butter. If you
are own a crepe pan or crepe maker, the better. It will certainly make your life easier.
Dealing with a paper thin and delicate crpes without tearing in to pieces was not as
easy as it looked...so I've realized.Read:Temper tantrum filled Saturday afternoon.

Pour about 1/4 cup of the batter into the pan ( Depending of the sized of your pan, mine
was 12 in'' in diameter so I used about 1/3 cup for each crpe ). Tilt the pan in a circular
motion so that the batter coats the surface evenly. A ribbon goes to you if you could
produce paper thin crpes.

Cook Crpe for about 2 minutes on the first side then a minute or less on the other side.

Stack crpes carefully and set aside. Cover with parchment paper and let it cool off. I
was able to make a dozen 12'' crpes with my batter.

Step 4. Assemble the Crpe Cake

Probably the most fun part of the entire repertoire. Lay a crpe on big plate or on a
serving platter. Spread the mango mousse over it. Sprinkle with chopped mangoes,
repeat until all the crpes are used up. Use the remaining mango mousse to frost the
entire cake and decorate your cake to your heart's content. Who says you can't play with
your food? Refrigerate overnight and enjoy it on the next day...and the on next day
...and on the next day as we did.
Pastel de Mango (Mango Pie)
Ingredients
1 mango pie

Graham Crust
10 graham crackers
1/4 cup brown sugar
6 tablespoons unsalted butter, melted

Filling
1/4 cup of sugar
3/4 cups of mango pulp or juice concentrate
4 eggs
3 tablespoon of heavy cream
1/2 cup sweet condensed milk

Directions
1. To make the crust: Preheat oven to 350F.
2. Place crackers and sugar in a food processor until the graham crackers
are finely ground.
3. Add butter and process until well combined. Press the mixture into a 9-
inch pie pan.
4. Bake crust until deep golden brown, about 10 minutes and set aside.
5. o make the filling: Using an electric mixer combine the sugar and the
mango pulp in a bowl and mix until the sugar is dissolved.
6. Add the eggs and continue mixing for 2 minutes. Add the condensed milk
and keep mixing for about one minute more.
7. re-heat oven to 350F. Pour the mango filling into the pre-baked crust.
8. Bake for about 20 minutes. Remove from oven and let it cool down.

Jollibee's Peach Mango Pie

Ingredients
CREAM CHEESE PIE CRUST:
1/2 cup cream cheese, cold
1/2 stick cup unsalted butter, cold
1 1/2 cups all-purpose flour
1/2 teaspoon salt
optional: 2 tablespoons sugar, 1/4 teaspoon baking powder, and 1/2 teaspoon lemon juice
optional: milk, for brushing

PEACH MANGO FILLING:

1 cup cubed mangoes *
1 cup cubed peaches *
3 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons cornstarch
1 tablespoon lemon juice

Directions
CREAM CHEESE PIE CRUST: Cut cream cheese and butter into pieces. Add flour and combine. Add salt,
sugar, baking powder, and lemon juice. Your dough should form coarse crumbs. Wrap into a ball and cover
with plastic wrap; chill for at least an hour in the refrigerator.

PEACH MANGO PIE: Preheat oven to 375F. Line tray with parchment paper.

In a mixing bowl combine fruit, sugar, cinnamon, cornstarch, and lemon juice. Let fruit sit over a strainer to
drain excess liquid. Microwave your fruit for about 1-2 minutes and then restrain liquids again, to thicken.

To assemble, roll out your crust thinly into a sheet and cut into rectangles with a knife. Spoon fruit filling on
one rectangle, then cover with another rectangle of crust to make your hand pie. Press down the edges with a
fork to seal. Poke vent holes on top to let steam out. Brush top with milk if desired for golden color when
baking.

Bake for 30 minutes or until crust turns golden brown.

* if making an open face normal sized pie instead of hand pies, increase the fruit to 2 cups each and you may
need to extend the baking time.