Sustenance for Runners!!!

Hey all!

Just in case you wanna try your hand at baking… these are the recipes for Apple Crumble and Lemon Meringue Pie (kenny ur request!) we had at our lovely baking session last week!

Apple Crumble

Apple Crumble!

1/2 c all-purpose flour
1/2 c coarsely or finely chopped walnuts
1/3 c sugar (white or slightly golden)
1 tsp vanilla essence
1/2 tsp cinnamon (not mandatory)
1/4 c or 65g butter, cut into smaller pieces
4 granny smith apples, sliced
1/4 c sugar

Preheat oven to 200 degrees C.

Place the flour, 1/3c sugar and butter into a bowl. Cut the butter in the flour and sugar till the mixture resembles coarse breadcrumbs. Add in the vanilla essence and chopped walnuts and mix around a bit. In an approximately 8 inch pan, put apples at the base, sprinkle 1/4c sugar and cinnamon over the apples. Spread the crumble mixture evenly over the apples.

Bake in oven for about 40 to 50 mins or until browned (depending on how powerful your oven is).

 

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Lemon Meringue Pie

DSCF6092

Tart Crust:

175g butter
75g castor sugar
215g plain flour
40g cornflour

Mix all the above ingredients together until well combined. Press them into little pastry moulds. Try to make the pastry bases as thin as possible because they tend to rise quite a fair bit when baked. Create little holes in them with the fork and bake the pastry bases for about 35 to 40 minutes at 180 degrees C.

Lemon Curd:

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

Meringue:

4 egg whites
6 tablespoons white sugar

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake 10 minutes or until meringue is golden brown.

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