Sesame cokies

 Ingredients

·         1 cup butter

·         3/4 cup sugar

·         1 egg, room temperature

·         2 1/2 cups all-purpose flour

·         1/4 teaspoon baking powder

·         1/8 teaspoon salt

·         1/2 cup milk, or as needed

·         1 cup sesame seeds

·         ½ cup of nuts ( pistachio/ walnut/almonds )toasted and crust /chopped it

Directions

1.     Preheat the oven to 350 degrees F (175 degrees C).

2.     In a large bowl, cream together the butter and sugar until smooth. Beat in the egg until well blended. Add the chopped nutsSift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.

3.     Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.

4.     Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.

fried chicken ala kfc

hari ini ada permintaan khusus dari my little princess..mama i want fried Chicken...kebetulan punya ayam duduk manis di frezer langsunglah dikerjakan ..
ini copas resepnya yah.

seneng liat emaan makan 2 potong ayam sendiri lumayan besar lagi.. :))
yang pasti kalo buat sendiri minyak dan ayamnya terjamin bersih . :))

Fried Chicken ala KFC
(Adapted from NCC-Bu Fatmah, modified by Ricke and modfied again by Dian

Bahan:
1/2 ekor ayam (sekitar 500 gram), Aku tadi jadinya 5 Potong
1 sdt air jeruk nipis
1/2 sdt garam
1 sdt kaldu ayam bubuk (aku pake yg non MSG)
1/4 sdt merica bubuk
1/ sdt cabe bubuk

Tepung bumbu pelapis:
300 gram terigu protein sedang/all purpose
1 sdm tepung sagu => aku pake tepung maizena
1/2 sdt soda kue
1/2 sdt garam
1 sdt kaldu ayam bubuk
1/2 sdt merica bubuk
1 sdt cabe bubuk

Bahan pencelup:
1 butir putih telur
1 sdt kaldu ayam bubuk
250 ml air

Minyak goreng yang banyak untuk menggoreng 'deep frying'.

Cara membuat:
1. Taruh ayam pada wadah, lumuri air jeruk nipis, garam, kaldu ayam bubuk dan merica bubuk. Simpan dalam lemari es selama 1 jam agar bumbu meresap (klo buru-buru bisa minimal 15 menit).
2. Campur semua bahan tepung bumbu. Aduk rata. Sisihkan.
3. Kocok putih telur hingga encer dengan garpu/whisk, beri kaldu ayam bubuk. Aduk rata. Tuang air. Aduk rata. Sisihkan.
4. Panaskan minyak dengan api sedang. Jangan menggunakan api besar agar lapisan tepung tidak cepat gosong sedangkan bagian dalam ayamnya belum matang.
5. Ambil sepotong ayam, gulingkan ke tepung bumbu pelapis sebentar saja (cukup tipis saja), kemudian celupkan ke bahan pencelup sebentar saja, angkat dan gulingkan ke tepung bumbu lagi. Gulingkan sambil dipadatkan agar tepung melekat dengan baik pada ayam. Kemudian cubit-cubit ayam dengan ujung jari kita untuk membuat efek 'kriwil' pada tepungnya ketika digoreng ^__^
6. Goreng ayam dalam minyak yg sudah dipanaskan sambil sesekali disiram jika ada bagian yang tidak terendam minyak dengan sempurna. Bolak balikkan ayam jika dibutuhkan. Goreng hingga kecoklatan an kering. Angkat dan tiriskan.
7. Sajikan dengan saus sambal atau saus tomat.

chicken tikka

ingredient
(450 grams) or 1 lb. Chicken piece. cit as you disered. it became 5 in my case.
1 tsp. Salt
Lemon Juice (from of one lemon)
½ tsp. of Tandoori color or a few drops of Red Food Coloring mixed with 1 tbsp.
2 cloves of Garlic (Lehsan) (peeled & coursely chopped)
½ inch piece of Ginger Root (Adrak) (peeled & coursely chopped)
½ tsp. of Garam Masala Powder
½ tsp. Turmeric Powder (Pisi Haldi)
4 tbsp. Cooking Oil
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Directions
Cut the chicken as you required and skinned. Sprinkle with ½ teaspoon of salt from the specified amount, and the lemon juice, ginger paste, garlic paste, chilly powder, turmeric powder, Mix thoroughly. Cover and keep aside for 30 minutes.
leave to marinate for 6 to 8 hours or overnight in the refrigerator.
Preheat oven to 230 degrees C/450 degrees F/Gas Mark 8. Line a roasting tin pan with aluminum foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).
. Cook in the center of the oven for 6 to 8 minutes.
Take the tin out of the oven, turns over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for another 6 to 8 minutes.`

fruit chat

This fruits chat must have every day during ramadhan .. cos my husband don eat heavy food after iftar... he only eat the samosa, pokora, patato chips and this fruit chat. so having it is a mustto have it at home. so every alternate day i make this... cos i want to serve it fresh ...look fresh is it?

Ingredient
1 Banana
1 Apple
1 Pear
2 Guavas
1 Peach
1 Tangerine or Orange
A handful of Grapes
1 Pomegranate (optional)
1/2 Pineaple
3 to 4 tbsp Sugar
1 lemon ( take the juice only)
A pinch of Salt
1 tsp Cumin Powder (Pisa Zeera)
¼ tsp Black Pepper Powder (Pisi Kaali Mirch)
A few drops of Lemon Juice or Orange Juice
chat masala/ fruit cahat masala ( optional ) if you like

directions
In a large bowl, chop all fruit in small pieces. Add sugar, cumin powder, lemon or orange juice, salt, and black pepper powder. Mix well.
Tip: Any preferred fruits can be used. Although this chaat is ideally made with the following fruits.

dahi baray

 Recepis adapted from Fauziah modified by me

Dahi baray/ dahi vada

this Food actually very famous in pakistan as apptizer in ramadhan .. most of india/ pakistani people like to much to eat this... usually they buy from the market / shops.. since this my husband favorite.. so i learned how to make it my self...and the result ... he like it and yesterday we invite some people for iftar this one of the iftar food i served..

Ingredient
2 cups of White Lentils (Urad Dal) (skinned and split) (pre-soaked)
A pinch of Baking Soda
½ tsp. Salt
A pinch of Asafoetida (Heeng)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch)½ tsp. Cumin Powder (Pisa Zeera
1/2 teaspoon of whole zerra
Plain Yogurt
Cooking Oil (for deep frying)
Chaat Masala (for garnish)
Imli Chutney (for garnish)
coriander leaves ( for garnish) + pinch of Chily powder
Green chili optional ( for garnish)

Directions
Wash the lentils well in warm water. In a grinder, grind the lentils into a paste then add the rest of the spices. Mix well and set aside for 30 minutes.
Put cooking oil in a deep frying pan or karahi on high heat. Once the oil gets hot, turn the heat to medium and drop a tablespoon of mixture at a time in the oil and fry until golden brown. Then remove from oil and put the baray on a paper towel to absorb any extra oil.
In a separate dish, beat the plain yogurt by adding a little water to form a paste. Add salt, red chilli powder and cumin powder. And whip well.
Then take cold water in a separate bowl and put the baray in the water for a minute or so or until they are soft. Then squeeze the baray with your palms to drain out the water and add them to the prepared yogurt mix. Repeat this process until all baray mix is gone.
Garnish with chaat masala and Imli Chutney . (Refrigerate until cold for better taste.)

Cabuli Chane


Caculi chane ( kabuli cane) its mean actually chane: chick peas and Cabuli : are name of place in afganistan ( Kabul) so donot have wrong meaning ...
its not like indonesian language meaning of " Cabuli "



2 cup Chick peas ( Soak over night and boiled until its tender) or u can use preboiled on cane .
3 pcs eggs ( boiled ) peel it off.

Masala:
1 pcs medium tomato
1 pcs medium onion
1 inch ginger
6 cloves garlic
1tsp whole cumin seeds
1 tsp coriander powder
1 tsp chili powder
1/2 tsp turmeric powder
1 tsp salt
to be continue...........

mango pudding

Bahan:
2 bungkus agar-agar bubuk warna putih
5 sdm gula pasir ( bisa kurang ato lebih )
800 gram daging mangga
600 ml susu cair
500ml fresh cream/whippy cream cair

Saus :
Fruit cocktail kalengan

Cara membuat:
1. Campur daging mangga dengan sbagian susu cair. setelah itu ampurkan fresh cream/whippy cream. blender sampai rata.
2. Tuang ke dalam panci, masukkan gula pasir dan agar-agar bubuk. Masak dengan api kecil sambil diaduk terus menerus agar susu tidak pecah. Masak hingga mendidih . Matikan api.
3. Tuang ke dalam cetakan atau gelas saji.hias sesuai selera. Dinginkan. Sajikan dengan bahan pelengkap.

Aloo Gobhie

Aaloo Gobi /Potato Cauliflower curry/kentang, Kembangkol bumbu curry

This one of my hubby favorite dish that he could never resist...i have search many recipes to make this food.. different style n way of cooking.
well i found this recipes the best taste among all.. i had tried.
even when we have some left over from this food he will ask the next day to make Paratha stuffed with this Alloo gobi..

dulu aku juga ga pernah terlalu suka sama kembang kol..kecuali di capcai..

well i guess he influence me..so i start to like also...hehehe




Ingredients

250 grm Potato ( cutinto small cubed)
500 grm Cauliflower( cut in small flower)
1/2 Bunch Coriander leaves ( Chopped)
4- 6 green chilies ( cut to small pcs)



Masala/ Bumbu I
2 pcs medium onion ( Thin sliced)
1 tsp cumin seed
1 inch ginger

Masala/ Bumbu II
2 pcs medium Tomato (Chopped)
1 tsp chillies flakes ( or as per ur taste)
1 tsp cumin seed
1/2 tsp coriander powder
1/2 tsp Turmeric powder
salt as per ur taste.

Cooking directions
1. heat oil in pan and saute the onion and cumin seeds
2. add ginger and add potato . combine well make coved the lid for 5 minutes with low flame.
3. add the cauliflowers cover with lid let it cook.
4.When vegetables are tender add all masala II, cook on low flame in its own water.
5. taste it, sprinkle with green chillies n coriander leaves. let 1 minute. then its ready to serve.

Serve with roti/ chapati/ naan . 

Achari Bengan

Achari Bengan / Terong Bumbu Achar ala Pakistan / india
Achari Egg plants



one of pakistani / india dish...menikah dengan seorang dari negara lain membuat kita harus adopt his culture, Foods ..and many things.
this is one of vegetarian dish.
its taste different with our Indonesian Foods . but a little bit similar with some province in our country like Aceh, Padang ..since they use a lot of different spices. this food are very simple and easy to cook...
can be alternative also for variations on our daily menu.


BaHan/ Ingredients

4-6 pcs Egg Plants/ Terong/ Bengan 4-6 Pcs
3 -4 PcsTomato ( Chopped)
4 Cloves garlic/Lesan / B. Putih ( Parut/ Tumbuk)
4 Cm Ginger/ Adrak/ Jahe ( Parut/ Tumbuk)
Oil for frying and cook


BUmbu / Masala
1 tsp Coriander Powder/ Dania powder/ Ketumbar bubuk
1 tsp Chilli powder/ Cabe buuk
1/2 tsp Turmeric/ Haldi powder/ Kunyit bubuk
1 tsp Kalonji/ Black cumin/ Jinten hitam ( whole/ Utuh)
1 tsp Soft / adas ( whole)
Salt as per taste

Cara membuat/ Directions
1. cuci terong belah memanjang. ( 1 terong belah jadi 4). goreng setengah matang sisihkan.
2. Panaskan minyak untuk menumis. Masukkan B. putih dan jehe halus. sampai harum/ layu.
3. Masukkan tomat , Dan semua Bumbu / masala. aduk rata.
4. Biarkan sampai minyak terpisah dgn bumbu lalu masukkan Terong yang telah digoreng . Tutup wajan 5 menitdgn api kecil , buka aduk rata, test rasa. Siap disajikan .

Serve With Boil Rice . 

Pizza home made

pizza base/pizza crust/roti pizza
1 TBS yeast/ Ragi
300 ml warm water
1 Tsp sugar
400 gram Flour ( better to use flour for making pastry/bread)
5 tbs olive oil(or vegetable oil)
1 tsp salt

how to make.
1. Mix the yeast and warm water. Separated
2. put the flour on the bowl mix with salt n sugar, make hole in center put the mixed water with yeast,combine well , add olive oil .combine well with hand(Knead) to dough or until became smooth , shiny, elastic not easy to be breaking.
3. make the dough round .put in the bowl. grease the dough with oil. let it rest to 1-2 hour .cover with dump towel
4. after one hour or so make flaten the dough by pressing it. one more time knead for awhile. now ready to make pizza.
just take a portion of the dough as u need and spread on the baking tray after grease with the oil 1st.

Pizza saos:
4 pcs big tomato blend it/ grated
6 tbs tmato paste.
1/2 onion finelly choped
4 clove of garlic finelly choped
salt, sugar as per taste
1 tsp oregano n basil
1/2 tsp black paper powder

how to make:
1. heat oil on pan , add garlic , onion till turn to pink
2. add tomato pure, tomato paste, mix weell boil it to simmer.
3. add oregano, basil , paper. salt n sugar as per taste. mix well. put of stove . let it cool .

finishing.

Spread the pizza dough on baking tray prick with fork than spread the saos evently.
arrange the pizza topping as ur disire ( im using corn , capsicum, green chillies, onion, chicken franks, boneless chicken,)
on top u can cover with mozarella chessse. ready to bake. ( 20 menits/180 degree celcius )

Sindhi Chicken briyani

Chicken briyani / Sindhi briyani

Ingredient

1 kilogram mutton or chicken
750 grams rice, basmati
500 grams potatoes
500 grams tomatoes, diced
250 grams yogurt
1 teaspoon red chili powder
- As per taste salt
2 medium onion sliced
3 tablespoon garlic (crushed)
2 teaspoon ginger (crushed)
10 whole green cardamoms
4 whole black cardamoms (bari Iliachi)
10 cloves -
10 pieces black pepper
1 inch piece cinnamon stick
1 teaspoon zeera
2 - bay leaves (taze patta)
10 whole dried plums (aaloo bukharay)
- some ghee or cooking oil
6 pieces green chillies
2 tablespoon coriander leaves, fresh
2 tablespoon mint leaves
- drops kewra
3 drops yellow food color
1 1/2 teaspoons garam masala
1/2 cup ghee or oil


How to Cook:
1. Marinate meat with garlic, ginger, salt, chili powder and garam masala for half an hour.

2. Meanwhile, heat oil or ghee in a heavy based sauce pan and fry onions for 5-10 minutes to a golden brown. Remove onions from oil and stir into the yogurt. Rub this yogurt all over the marinated chicken cover and put in a cool place for at least an hour.

3. Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently, fry the meat 5-10 minutes. Add 1\2 cup water, cover and cook over low heat. When meat is half cooked, add potatoes and cook over low heat.

4. While the meat is cooking, prepare spice water. In a small saucepan, put 1 1\2 cups water, 1 teaspoon black pepper corn, 1 cinnamon stick, 1 teaspoon cumin, 1 teaspoon cloves, 2 tablespoon coriander seeds, 2 tablespoons aniseeds, 1\2 teaspoon ground nut meg, 1\2 teaspoon mace, 1\2 teaspoon sandal bura (optional), 3-4 large cardamoms, 1 tablespoon green cardamoms, 3 bay leaves. Place the saucepan over high heat and bring to a boil, reduce heat to very low, cover and cook until the mixture reduced to 3\4 cup.

5. Wash and soak rice in water for half an hour. In another pan boil rice with 2-3 teaspoon of salt and plenty of water. When rice is 1\2 cooked drain water, add 1\4 cup oil or butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.

6. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top, repeating this until the meat and rice have been used up. Sprinkle coriander and mint leaves over the top layer of the rice Pour spiced water and kewra over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.

7. Cover with a tight fitting lid and cook on medium heat for about 4-5 minutes to produce steam, then lower the heat to very low and cook for 20 minutes until the rice is tender.

8. Once the dish is cooked, leave it covered for a few minutes. Remove the lid, fluff up the rice with a fork and transfer to a serving dish.

9. Serve with Raita and green salad.

Tumis balado Kangkung

Tumis Balado Kangkung

Teringat Sama almarhum mama sahabatku Riri Andayani , beliau sering masak kankung seperti dibalado...tapi tidak sempat tanya resep...mengingat2 rasa ...dan menurutku masak kangkung paling nikmat kalo ipakein terasi sedikit.. so... jadilah Balado Kangkung ala Dian Mayawati. soooo Good!
ada pedas.. asam dari tomat.. terasi ...hmmm alhamdulillah nikmat .



Ingredients :
1 ikat Kangkung segar, cuci bersih , potong2 pisahkan batang dan daunnya.
1/2 sdt Garam ( as per taste)
1/4 sdt Gula Pasir ( as per taste)/ optional

Bumbu Halus :
1 buah bawang bombay ukuran kecil ( boleh pake bawang merah lebih sedep)
5 siung bawang putih
1/2 buah h tomat , ukuran sedang
5 buah Cabe merah besar, and cabe rawit 5 buah ( bila suka)
1/2 sdt Terasi Udang Matang, sdh digoreng sebelumnya


cara membuat :
1. Haluskan bumbu halus. Panaskan minyak goreng dalam wajan, tumis bumbu halus hingga harum dan cabe matang/tidak langu lagi . minyaknya sudah terpisah dengan bumbunya.
2. Masukkan batang kankung terlebih dahulu sampai agak layu lalu masukkan daunya.. aduk balik.. jangan terlalu lama diatas kompor kangkung cepat hitam kalo terlalu over cook. matikan api begitu semua tercampur rata.

Sajikan hangat dengan nasi hangat ...hmmmm mautappppp
sepiring ga cukup...hahahahahah

Banana Brownies

Banana Brownies
ngintip resep teh vivi...

ini resepnya..after modified by me


Banana Brownies

Bahan :
250 gr Dark chocolate ( semi sweeted )
120 gr Mentega
3 btr Telur (kecil)
3 bh Pisang ( delmonte ) ukuran sedang
100 gr Tepung terigu
90 gr Gula pasir
2 sdm Coklat bubuk
1 sdt Baking powder

Caranya :
1. Panaskan oven 170 derajat celcius.
2. Campur tepung terigu dengan baking powder. Ayak. Sisihkan.
2. Lelehkan DCC bersama mentega dengan cara di tim diatas air mendidih atau dalam microwave. Sisihkan.
3. Haluskan Pisang, lalu masukkan gula, kocok dengan mixer menggunakan kecepatan rendah atau bisa menggunakan whisker, sampai gula larut. Masukkan Telur, kocok kembali. Sampai tercampur rata dan mengembang ( jangan terlalu kental sekali )
4. Masukkan tepung dan baking powder. Aduk rata sebentar menggunakan whisker atau bisa dengan sendok kayu. Kemudian masukkan lelehan cokelat. Aduk rata kembali.
5. Masukkan adonan kedalam loyang anti lengket atau gunakan loyang yang di alasi kertas roti. Panggang kurang lebih 25 menit / hingga matang. Angkat. Biarkan dingin. Potong potong. Sajikan.

Cherry Trifle

Cherry Trifle

im modified the recepis from dailydelicious.blogspots.com

#Lady finger Biscuits About 10 pcs ( cut into size cup that you are using)

For the sugared cherries
2 pints ........................... cherries wash and pitted (about 4 cups)
3 tbsp. ................................ superfine sugar
1tsp ............................... apple cider vinegar
1-2tbsp ......................... lemon juice


For the whipped cream
3cups ............................ whipping or heavy cream
1tbsp. ............................... superfine granulated sugar
1tsp ............................... vanilla extract


To make the sugared cherries, combine the ingredients in a large bowl and toss to blend.Refrigerate for 2 hours, strain, and reserve the liquid.


Make the whipped cream:
To make the whipped cream, bring the ingredients to a soft peak using a standing mixer fitted with a wire whip attachment or hand beaters. Stop the mixer and whip by hand with a balloon whisk until the cream shows a slightly thick body. It should not be at all stiff.

Assemble the dessert:

Cut the lady fingers and place one layer in the bottom of the bowl (I made an individual portion using a pastry brush or squeeze bottle, soak the layer with about one quarter of the sugar syrup and quarter of the reserved liquid from the sugared cherries.
Spoon a generous amount of whipped cream onto the first layer and level it with a ladle or spoon. Place the sugared cherries into the glass, repeat with biscuit and cream (if you make the big one, you will use 3 layers of biscuit, 2 layers of sugared cherries with whipped cream), then decorated with the sugared cherries.
Refrigerate for 2 hours before serving

Tiramisu

Happy 3rd Anniversary

Just simple tiramisu for us....not perfect but its made with love...

source "laura vitales kitchen"
ingredients
400 grm of Mascarpone Cheese, softened ( cream cheese will do also)
1-½ cup of Heavy Cream
1/3 cup of Granulated Sugar
1 tsp of Vanilla
2 ½ cups of Really Strong Coffee or Espresso, cooled
2 Tbsp of Dark Rum ( skip )
2 Tbsp of Unsweetened Cocoa Powder
30 Ladyfingers (preferably Savogliardi, not sponge cake ladyfingers)

Garnish
whte cooking chocolate, Dark cooking chocolate, some fresh fruits available at home


Preparation
1) In a large bowl whip the heavy cream and set in the fridge until you are ready to use it (cream stays stiffer longer if kept cold) .
2) In a large bowl cream together the mascarpone, vanilla and sugar, fold in half of the whipped cream into mascarpone mixture to lighten. Fold in remaining whipped cream being careful not to over mix.
3) To assemble, in a large bowl mix together the coffee and rum and set aside, also have ready the cocoa powder and ladyfingers. Have a 9 .5 inch round baking pan ready to start assembling. Dip each ladyfinger into the coffee mixture and lay in the bottom of your pan, once the whole bottom of the pan has the coffee and rum soaked ladyfingers ready pour over half of the mascarpone and cream mixture, spread evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.
4) Arrange the remaining coffee soaked ladyfingers on top of the layers and spread over the remaining filling. Sprinkle with the remaining 1 tablespoon of cocoa powder.
5) Cover and chill for 4 to 24 hours before serving.
6) Garnish each serving with some fresh raspberries and chocolate covered coffee beans/ im using grated dark cooking chocolate after dust with chocolate powder.

Apple pie

Pie Crust:

2 1/2 cups (350 grams) all-purpose flour

1 teaspoon salt

2 tablespoon (30 grams) granulated white sugar

1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces

1/4 to 1/2 cup (60 - 120 ml) ice water

AppleFilling:

2 1/2 pounds (1.1 kg) apples(about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups (2 L))

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) light brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon salt

2 tablespoons (28 grams) unsalted butter

1 1/2 tablespoons (15 grams) cornstarch(corn flour)

Garnish:

Softly whipped cream or vanilla ice cream

Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. 
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle.(To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the apples

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices. Set the pie on the stone or pan and bake for about 45 to55 minutesor until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

Makes one 9 inch (23 cm) pie