Tokyo Desserts

Delicious Crispy Topping on the best Apple Streusel Pie

As I mentioned before, apples pies are one of my favorite desserts, doesn't matter what the recipe is.

Japan is a big producer of apples but there isn't a long a tradition of baking pies here though. Northern Japan in the Aomori area is the largest apple production region in the country. Since most people in Japan eat fresh apples instead of baked ones, the most popular apple sold is the Fuji apple. Unfortunately, this is not the best apple for baking.

Recently, I found Bramley apples in Japan. These apples originated in Britain and have found their way to Japan. They taste similar to Granny Smith apples, i.e. tangy & tarty - just what I like for baking. Now that I found a good baking apple, this is what I use.

I am including the recipe to make the dough, but if you need to save time feel free to use a store bought crust.

18 - 20 cm baking dish

Dough:

200 grams flour
100 grams butter cut into cubes (cold)
1 egg
5 grams salt
10 grams sugar

1. In a food processor, pulse together the butter and flour. Then add the salt and sugar. Lastly, add the egg.  Put the ingredients on a board and gently knead everything together so the dough is smooth. Wrap in plastic and refrigerate for about 40 minutes before using.

Streusel Topping:

30 grams flour
20 grams powdered sugar
2 tablespoons brown sugar
1 teaspoon baking powder
30 grams butter
30 grams chopped walnuts

1. In a food processor, add all of the ingredients except the walnuts and give a short pulse to mix everything thoroughly. Put in a bowl and add the walnuts.

Apple Filling:

4 -5 apples (peeled, cored and sliced)
2 tablespoons flour
1 tablespoon granular sugar
1 tablespoon brown sugar

In a bowl, mix the apples and other ingredients.

Putting together:
1. Roll out the dough to fit the pie pan. Cut the extra dough from the edges and use it take make a nice decoration around the pan.
2. Fill the pan with the apples and sprinkle the streusel filling on top.
3. Bake at 190 Celsius degrees for 20 minutes then reduce the temperature and bake 170 Celsius degrees for another 20 minutes.
4. Let cool completely before slicing.

Calm before the baking storm

Pie shell is ready

Friends joined the baking party

Fitting dough to the pie shell

Roll the dough

Pie with decorations

Spooky Cake in a Jar

It's never too early to start planning for Halloween. It's not just about being spooky, but the dessert also has to taste good.

I am always looking for new and interesting desserts and I found a great idea on I Am Baker. She gave me the inspiration for this Halloween cake in a jar dessert.

The dessert is quite easy to make. You just need to use your imagination and decorating skills to create a beautiful cake.

This recipe is enough for 4 290 ml jars (I used Weck)

Icing Decoration
10 grams butter (soft)
10 grams powdered sugar
10 grams egg white
10 grams flour

1. Whisk the butter and the powdered sugar, add the egg white then add the flour. Add black coloring.

Outline the decoration inside the jar

You know it is August when you are in a hot kitchen making jam. Figs are just starting to show up in the supermarkets so it is time to start cooking.

Figs have a lot of water and I haven't been very successful in baking with them so I am sticking with jam. I really enjoy the taste of this jam on a piece of dark bread.

The recipe includes both sugar and honey for sweeteners. Be careful with using honey since it can overpower the taste of the figs. Please adjust the honey to your own taste as well.

I start with cleaning the jars & lids with hot water to ensure that they are thoroughly sanitised. Be sure to dry as well.













 Wash & dry the figs.


















Cut into bite size pieces.

Jam is bubbling away

Recipe:
750 grams figs (approximately)
1/2 cup fresh lemon juice
zest of 1 lemon
1/3 cup honey
1/2 cup sugar

You can add other flavors such as cinnamon or ginger as you like.

- Combine all of the ingredients in the pan and let sit for about 15 minutes.
- Put on a medium heat and bring to a boil.  Cook for about 35 - 40 minutes. The water will start to reduce and the mixture will become more dense. Skim off the debris from the top while cooking.
- Knowing when the jam is ready can be difficult. Keep a plate in the freezer and drop some of the mixture onto the plate and put back in the refrigerator for about 30 seconds. When you tip the plate, the mixture should be thick and not watery. When it reaches this state then remove the pan from the heat and fill the containers.
- Put on the lids immediately and let cool before storing in the refrigerator.
- Recipe makes 3 cups (600 ml) of jam (and a little extra for tasting).

Peach Pie topped with Fresh Cream

Summer is full on hot! We were enjoying warm weather in June but now the thermometer is hitting the middle 30's - Celsius that is.

I was never a big fan of peaches but I tried this new recipe and I have become hooked. Not only does it taste great, but it only takes about 20 minutes to put together.

I baked this recipe in a both a traditional pie pan as well as a loaf pan and both turn out great.  Pair this pie with vanilla ice cream for the most excellent summer dessert!

Recipe:

Baking peach pie using a loaf pan