Sand pie

crumble Pie is a creamy, fluffy, lighter version of classic pecan pie. Cream Cheese, fresh whipped cream,and pecans inside pie crust. Crumbly Sand Pie. The sand and crumble pie is made for those who love the taste of buttery cake.

The crumb topping of this apple crumb pie recipe is awesome, which may explain why dessert always disappears fast.

 

Apple pie knows no seasons and that is exactly why I don’t wait around for Fall every year to enjoy it. I wanted to share something a little different that still embodies everything I love about traditional apple pie. Today’s crumble pie: 

What you need:for sand ,crumble pie recipe

200 g of butter
150 g of powdered sugar
1 egg
370 q flour
half a teaspoon of baking soda
5 grams of vanilla with sugar
apple povidlası

Crumb topping for pie is such an easy recipe. This crumble recipe can also be used to top muffins or coffee cake!

sand pie Preparation:

Add powdered sugar to softened butter at room temperature and beat with a mixer for 3 minutes.
We add the eggs here and play again in about 1 minute.

Add soda and vanilla to the flour and mix it, add it to the liquid solution and knead the dough.
Roll out the dough into as many squares as you can on greaseproof paper.
At a height of half a centimeter, I was 35 cm in width and 30 cm in length. You also put a piece of greaseproof paper on the square baking sheet.

Bake in a preheated oven at 200 degrees for 15-17 minutes until the surface is golden.
Do not fry or dry too much. 10 minutes after removing from the oven, cut off the uneven parts of the edges of the dough and knead.

Then cut the rectangular dough horizontally with the help of a ruler.
Put 3-4 tablespoons of povid on the first layer, then put it on the other korju, put the same amount of povid on it and sprinkle the dough on it, divide it into equal parts.

Leave to cool completely for half an hour, then have a cup of tea.
(The jam I used was cooked at home by my mother in the fall, which we do every year, and you can buy it at the store.)

The Easiest Way To Make Any Homemade Fruit Jam.

The Key Ingredient to Basic Fruit Jam

The secret ingredient to making jam without pectin is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time. Fruit varies in water content as well, and some fruits may take longer to jam up. Start checking the jam for thickness after at least 20 minutes of a steady boil. 

bon apetit!!!