20 August 2014

Apple Mug pie (Pie de manzanas en mug)

I love apple pie and days a go I saw this recipe of apple's pie mugs and find cute!
And sometimes maybe we don't want make a big apple pie.
I made two mugs about 10 oz (315 ml )each one more a little about 6 oz.
This pie crust is light flaky tender and very crisp. 
You can use for any pie or tart recipe.

Source: Offbeat+inspired


1 1/2 cup of all purpose flour
2 tablespoons of sugar
1/4 teaspoon of salt
8 tablespoons cold butter
4 tablespoon ice water

For the filling
2 granny smith apples (or others)
juice and zest of 1 lemon
2 tablespoon sugar
1 teaspoon ground cinnamon
3 teaspoon of butter

For the brush
1 egg beaten an 1 teaspoon water


Make the crust 
Combine the flour sugar and salt in a bowl. Cut the cold butter in pieces add them to the flour mixture and stir until the mixture resembles coarse crumbs.
Add the ice water until the crumbs are moist enough to form a dough. Pull the dough ball together and wrap in a plastic and refrigerate for 1 hour.

Preheat oven to 180°c (350 degrees) grease your mugs with butter and make the filling.
Wash and peel the apples core and slice the apples and put in a medium bowl.
In a small bowl mix the juice and zest of lemon with 2 tbsp of sugar and the cinnamon.
Pour this mixture over the apples and stir until the apples are fully coated.
Cut the cold pie dough and roll out 2 circles on a lightly floured surface with a roll pin (if you need ar more flour).
Line your buttered mugs with the dough and trim excess of each crus.
Roll out the trimmings into 2 more circles for the top crust.
Distribute the apple mixture between the mugs and dot with 1 teaspoon butter each.

Add the top crust and pinch the edges to seal. Score the crust with a knife 2 times and brush with the beaten egg.

(If you use more small mugs you can make other mug with the remaining dough I made 3 mugs)

Bake at 180° for 45 minutes or until the crust are golden brown. Cool for 10 minutes before serving.
Serve with vanilla Ice cream or whipped cream.

Print here

En español
Pie de manzanas en mugs o tazones

Hace tiempo cuando vi esta receta me encantó. Siempre me han gustado las porciones individuales . Y muchas veces es mucho hacer un pie entero.
Con esta receta se pueden hacer 2 mugs o tazones medianos (315 ml aprox) y uno más pequeño.
Es una muy buena receta y la masa del pie super buena


1 1/2 taza de harina sin polvos de hornear
2 cucharadas de azucar
1/4 cucharadita de sal
8 cucharadas de mantequilla bien fría
4 cucharadas de agua fría

Para el relleno
2 manzanas verdes (u otras)
el jugo y la ralladura de 1 limón
2 cucharadas de azucar
3 cucharaditas de mantequilla

Para la masa
1 huevo batido con un poco de agua


18 August 2014

Blueberry almond and amaretto quinoa Crisp (Secret Recipe Club)

Is the time again of Secret Recipe Club and my assignment was Debbi of  Debbi Does Dinner healthy a really nice place place with amazing recipes.
Like always I  ha seen a lot of recipes but when I saw this Blueberry almond and amaretto quinoa crip I knew I have to do this!
Was delicious and loved it!

(6 servings)

1/2 cup quinoa rinsed
3/4 cup water
5 cups blueberries
1/4 cup sugar 
1 tablespoon cornstarch
2 tablespoons amaretto
2 tablespoons lemon juice
1 teaspoon vanilla extract

2 tablespoons brown sugar
2 tablespoons butter melted
1/4 cup almond flour (or ground almonds)
1/4 cup almond slices


Bring the water and quinoa to a boil, reduce the heat and simmer,covered, 
until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for about 5 minutes covered.

Mix the blueberries,sugar, cornstarch, amaretto, lemon juice and vanilla and place in six ramekins or a baking dish.
Mix the quinoa,brown sugar, butter, flour and almond slices and crumble on top of the blueberries.

Bake in preheated oven to 180°C (350°) until is bubbling and the top is golden brown about 30 -45 minutes.

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Postre de arándanos, almendras amarettto y quinoa


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