Banana Crumble Pie

 Another creation from banana.... after successful banana apam before this, I tried to make chunky banana pie with crumble topping and am impressed with my own creation! I used very light and crumbly short crust pastry... outcome was pleasantly crispy & melt in the mouth but I had one problem.... making it in the pie maker without any casing will make it impossible to lift it out in one whole piece because the pastry is so crumbly while it is hot. To save the next batch, I rolled the pastry on a paper cake liner before placing it into the pie maker. The pie is best consumed immediately and served with ice-cream which I regret because it wasn't planned earlier. Sometimes when idea sprung out, I just gotta jump immediately before the mood dies out and as a consequence, not everything is available as wished.

By: Roz@HomeKreation
Makes 5 four inches pies
SWEET CRUST:
200g Flour
125g Cold Butter
60g Sugar
1 Egg Yolk
1 tsp Vanilla Essence
2 tbsp Ice Water
FILLING:
~360g Banana - cubed 
20g Brown Sugar + 1/4 tsp Cinnamon Powder
30g Raisins
CRUMBLE TOPPING:
75g Flour
40g Butter
1 tbsp Sugar
- mix all to form bread crumbs

METHOD:
1. Mix all crust ingredients in a food processor.
Chill 30 minutes.
2. Roll out the pastry and cut with a round cutter.
Place it in pie maker or muffin tin.
Bake until slightly cooked (2 minutes in pie maker, 5 minutes in oven).
3. Mix all the filling ingredients & spoon into the casings.
Sprinkled with topping & bake in pie maker for 5 minutes (estimately abt 15 minutes in oven) or until golden color.

 

BAHASA MALAYSIA VERSION
Satu lagi idea rekaan Along sendiri untuk mempergunakan pisang yg ada ni. Sebelum ni Along ada kongsi resepi Apam Pisang Gula Hangus dan beberapa kekawan dah mencuba dan berpuas hati. Ada kawan sorang tu buat lagi berturut2 atas permintaan anak2 & hubby.

Resipi kali ni Along guna shortcrust pastry (tak tau camna nak translate ni), yg sememang nya amat rapuh & gebu. So bila masak dlm pie maker, bila nak keluarkan habis berderai sebab belum sempat sejuk & mengeras. Untuk selesaikan masalh tu, Along gelek pastry tu atas kertas kek baru letakkan ke dlm pie maker... barulah senang nak angkat pie yg sudah masak.

Pie ni sedap di makan terus semasa crust nya masih rangup. Kalau nak simpan sampai esuk, kena di panaskan semula baru lah sedap. Hidangkan dgn aiskrim atau sos kastad baru terangkat tapi tak sempat lak nak pi beli eskrim dah abis ngap....hehe.

In the cooking process

By: AlongRoz@HomeKreation
Bilangan: 5 biji bersaiz 4"
SWEET CRUST:
200g Tepung Gandum
125g Butter sejuk
60g Gula
1 bj Kuning Telur
1 st Vanilla Essence
2 sb Air Ais
INTI:
~360g Pisang - potong kiub kecil 
20g Gula Perang + 1/4 st Serbuk KayuManis
30g Raisins
CRUMBLE TOPPING:
75g Tepung Gandum
40g Butter
1 sb Gula
- gaul rata menjadi seperti serbuk roti

CARA2:
1. Campurkan kesemua bahan crust & proses menjadi doh.
Sejukkan 30 minit.
2. Gelek doh & potong bulat.
Letakkan ke dlm pie maker atau tin muffin.
Bakar sehingga masak sedikit (~2 minit dlm pie maker atau 5 minit dlm oven).
3. Campurkan kesemua bahan inti & sudukan ke dlm pastry.
Taburkan topping & bakar dlm pie maker 5min (atau ~15min dlm oven) sehingga keperangan.