Apple pie

When bags of Cortland Apples pile on the shelf, that's apple pie season. I love the taste of apple pie filling, soft and sweet with a little bit sour, so that you won't feel boring; and the pie crust, crispy, light...

The most difficult job in making a pie is pie crust. I absolutely failed at my first try. Hardworking is good, however, overwork, uh, I told myself, never, never, overwork on the pie crust.

Well, the second time, I got an excellent pie, Hurray!

Pie Crust:

(1) In a mixing bowl, blend 1/2 cup cake flour and 1 1/2 cup all purpose flour;

(2) Cut 8 tbsp chilled margarine in small portions and sprinkle evenly over the flour mixture;

(3) Slash small margarine portions with fork, hold the bowl, shake it, so that flour can be covered with margarine very well, until mealy;

(4) Sprinkle ice water (I put some ice cubes in the water to maintain the temperature) one tbsp at a time on the flour mixture, shake the bowl to help mealy flour absorb the moisture, totally, 10 tbsp ice water is required;

(5) Although the dough doesn't look like a real dough, with bits and pieces and don't fully hold together, don't hesitate, stop, put down the bowl, open two zipper sandwich bags, halve the "dough" and transfer each portion into one bag, press out gas, and seal the bag;

(6) Quickly form the "dough" into a ball and pat into a flat disk, chill in the fridge for at least 30 minutes (I chilled them overnight).

Filling:

(1) 4 cortland apples, peeled and sliced;

(2) Blend apple slices with 1 tbsp lemon juice;

(3) In a bowl, blend 7 tbsp sugar, 3 tbsp all purpose flour, 1/2 tsp cinnamon powder and pour into apple slices;

(4) Blend the mixture until all slices are well covered with cinnamon color.

Pie:

(1) Flour the working surface, and brush to remove access flour;

(2) Transfer one chilled dough on the board and roll it out into a circle, which is 2 to 3 inches larger than the 9 inch pie pan. Transfer it to the pie pan, shape it well;

(3) Pour filling on the crust, flat the top with a wooden spoon;

(4) Transfer the other chilled dough on the board and roll it out into a circle, 2 to 3 inches larger that the 9 inch pie pan, evenly slice the circle to obtain 10 strips;

(5) Make lattice top following the directions presented in the figures:

(6) Preheat oven to 375F. I like crispy pie, so I only brushed water and sprinkle sugar on the lattice top;

(7) Bake for 15 minutes and then reduce heat to 325F, bake for another 40 minutes or until the pie turns to golden-brown in color and filling bubbles.

Low calorie dessert: Cottage cheesecake pie

Cheesecake is one of my favourite desserts. But I always hesitate to make it because there is too much fat :(

I happened to find this cottage cheese ( I am not very familiar with cheese and only buy Kraft Fat Free Singles for my breakfast), which is also made from skim milk and has only 100 calories/125g due to its low content of carbohydrates but high percentage of protein. That can be a good substitute for cream cheese, I thought.

Step 1: Pie crust

In a mixing bowl, combine 1/4 cup cake flour and 3/4 cup all purpose flour, add 4 tbsp cold trans-fat-free margarine in small portion and scatter them evenly over flour mixture. Shake the mixing bowl to have flour well covered with margarine. The combination of margarine and flour leads to very small peas and no white flour can be found any more.

Add ice water tsp by tsp, shake the bowl to ensure water is absorbed thoroughly. Totally, 5 tbsp ice water is added.

Handle the dough as little as possible. Both the stretching of the dough and the warmth from your hands will further the development of gluten -- long, stringy protein molecules that form when flour is blended with liquid -- resulting in a tough dough that's difficult to roll out. (By Martha Stewart)

Just shake the bowl, if there is some flour sticking at the bottom, scoop it with a rubber spatula.

Transfer the loose dough to a sandwich bag, seal the bag and shape the dough into a flat disk and chill it for 1 hour at least.

Dust the board and rolling pin, brush excess flour.

Transfer the chilled dough on the board and roll it out into a circle, which is 2 to 3 inches larger than the 9 inch pie pan. Transfer it to the pie pan, shape it well.

Brush some water and bake the pie crust in preheated oven (400F) for 6 minutes.

Step 2: Cottage cheesecake filling

Whisk 3/4 cup cottage cheese to smooth. Combine 2/3 cup plain yogurt, 1 tbsp cake flour, 2 tbsp brown sugar, 1/4 tsp salt, 1 whole egg, 1 egg white and 1 tbsp lemon juice. Strain through a sieve and smooth the residue with a rubber spatula until all filling can pass through the sieve.

Pour the mixture into the baked crust, sprinkle some raisin or other berries, and bake in preheated oven (350F) for 35 minutes, or until the edge is slightly golden-browned.

Turn off the power and let the pie cool in the oven so that the surface of the pie will not crack.

Chill at least 1 hour before serving.