http://id.custom.yahoo.com/ramadan/kuliner-article/fruit-cake-1200
- Resep/Dapur Uji/Foto: Budi Sutomo
Dok. Budi Sutomo
Baca artikel Ramadan di ponsel lewat m.koprol.com/ramadan
Anda bingung mencari kue untuk suguhan saat hari raya nanti? Fruit Cake dengan isi aneka potongan buah bisa menjadi pilihan. Tekstur cake yang lembut dan aroma kayu manis, terasa pas dengan secangkir teh hangat.
Bahan:
225 gr tepung terigu protein sedang (cap segi tiga biru)
200 gr margarin
200 gr gula pasir
2 sdm brown sugar
5 butir putih telur
5 butir kuning telur
1 sdt baking powder
1 sdm bumbu spekuk
1 sdt bubuk kayu manis
60 gr kismis, potong-potong
60 gr apel hijau, kupas, potong dadu kecil
60 gr manisan ceri merah, potong-potong
½ sdt garam halus
Cara Membuat:
1. Aduk tepung terigu dengan bubuk kayu manis, bumbu spekuk dan baking powder, ayak. Sisihkan.
2. Kocok margarin, brown sugar dan garam menggunakan mixer hingga lembut. Masukkan kuning telur, kocok kembali selama 6 menit atau hingga adonan ringan dan mengembang. Masukkan campuran tepung terigu sedikit demi sedikit sambil diaduk menggunakan mixer kecepatan rendah (gigi 3) hingga tercampur rata.
3. Di tempat terpisah, kocok putih telur dan gula pasir menggunakan mixer hingga mengembang kaku. Masukkan adonan putih telur ke dalam adonan kuning telur, aduk menggunakan spatula hingga tercampur rata. Tambahkan potongan kismis, apel dan ceri merah, aduk rata.
4. Tuang adonan ke dalam loyang cake ukuran 24 × 11 × 8 cm yang telah dioles dengan margarin. Ratakan.
5. Panggang adonan di dalam oven bertemperatur 180 derajat celcius selama 40 menit atau hingga cake matang dan berwarna kuning kecoklatan. Angkat, dinginkan.
6. Keluarkan cake dari cetakan, potong-potong. Atur di atas piring saji. Hidangkan.
Untuk 12 Potong
Tips: Jangan membuka oven saat kue belum mengembang dan matang. Perubahan suhu saat membuka oven akan membuat cake menyusut dan tidak mengembang.
http://www.foodnetwork.ca/recipes/Fruit/recipe.html?dishid=8947
Country Apple Pie
Recipe summary
Makes one 9-inch pie.Preparation time:
Cooking time:
Yield: 0Ingredients
Pastry
- 2 1/2 cups all purpose flour
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter
- 1/2 cup vegetable shortening
- 2 tablespoons lemon juice
- 6 tbsp to 10 tbsp cold water as needed
Filling
- 8 cups peeled and sliced tart apples, such as Spy or Spartan
- 3/4 cup sugar
- 1/2 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon unsalted butter
- 1 egg whisked with 2 tbsp cold water for brushing
- sugar for sprinkling
Directions
Pastry
- Combine flour with salt. Cut in butter and shortening until mixture is a roughly even crumbly texture.
- Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.
Filling
- Toss all ingredients except butter together and set aside.
- Preheat oven to 400 °F.
- On a lightly floured surface, roll out half of dough to just under ¼-inch thick. Lightly dust bottom of a 9-inch pie pan with flour and line pan with dough. Fill pastry with apples and dot top with butter.
- Roll out remaining half of dough and place over apples. Trim and cinch edges of pie and cut in holes in top layer of pastry to let steam escape. Brush top of pie with eggwash and sprinkle lightly with sugar.
- Bake for 10 minutes, then reduce heat to 375 °F and bake about 40 minutes, until filling is bubbling. Cool pie for at least an hour before slicing.
Caramel Apple Galette
Recipe summary
Preparation time:
Cooking time:
Yield: 12Ingredients
Crust
- 3 tablespoons tepid 2% milk
- 1 1/4 teaspoons instant dry active yeast
- 3 tablespoons sugar
- 1 3/4 cups all purpose flour
- 3/4 teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 1/2 cup unsalted butter, at room temperature
- 1 egg mixed with 2 tbsp water for egg wash
Fruit
- 5 large Granny Smith apples, peeled and sliced
- 1 tablespoon lemon juice
- 1/4 cup unsalted butter
- 1/4 cup sugar
- 2 tablespoons brandy
- 1/2 teaspoon cinnamon
Assembly
Directions
Crust
- Stir together milk, yeast and sugar. In a large mixing bowl, combine flour and salt. Pour in milk mixture and add eggs. With electric beaters fitted with the dough attachments or in a stand-up mixer fitted with dough hook attachment, mix on low speed until blended. Add butter in pieces to dough and beat for 3 minutes until an even, silky consistency. Place dough in a large bowl, cover with plastic wrap and chill overnight.
Fruit
- For fruits, toss apples in lemon juice. Heat butter and sugar over high heat in a sauté pan and once bubbling, add apples. Sauté apples until nicely browned, about 10 minutes, and stir in brandy and cinnamon.
Assembly
- Preheat oven to 350 degrees F.
- Place ring of 10-inch springform pan on baking sheet lined with parchment.
- On a lightly floured surface, roll out dough into a 14-inch circle and place in springform pan, overlapping 2-inches on the outside of the pan. Spoon in apples and fold back edge over apples. Brush dough with egg wash. Bake for 25 minutes, until edges of tart are richly browned. Let cool for an hour before unmoulding and slicing.
Apple Crumble Parfait
Recipe summary
Treat yourself to this delicious apple crumble parfait - perfect for summer!Preparation time:
Cooking time:
Yield: 8Ingredients
Topping
- 1 cup + 2 tbsp unsalted butter at room temperature
- 1/4 cup light brown sugar, packed
- 2 tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 3/4 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon nutmeg
- light brown or demerara sugar, for sprinkling
Fruit
- 10 cups diced apple such as Granny Smith, Spy or Mutsu
- 1/2 lemon, juiced
- 1/3 cup sugar
- 1 teaspoon cinnamon
Custard
- 1 cup half and half cream
- 3 tablespoons sugar
- 3 large egg yolks
- 1 teaspoon vanilla
- 1 tablespoon calvados
Assembly
- 1 cup whipping cream, whipped
Directions
Topping
- Preheat oven to 350 degrees F.
- For topping, beat butter and sugars until light and fluffy. Beat in egg and vanilla. In a separate bowl, stir flour, salt, baking powder and nutmeg to combine. Add to butter mixture and combine just until blended. Wrap and chill until firm. With cheese grater, grate crumble topping onto a parchment lined baking sheet and sprinkle with demerara sugar. Bake at 350 degrees F. for 18 to 20 minutes, until golden brown.
Fruit
- Preheat oven to 375 degrees F.
- For fruit, toss diced apples with lemon juice in a 10-cup baking dish, then add sugar and cinnamon. Bake fruit for 1 hour minutes, until apples are tender.
Custard
- Bring cream just below a simmer over moderate heat. In a bowl, whisk sugar and egg yolks. Slowly pour hot cream over sugar mixture, whisking constantly. Return mixture to low heat and stir with a wooden spoon until sauce coats the spoon, about 4 minutes. Strain and stir in calvados or brandy. Chill completely before serving. Makes about 1 cup.
Assembly
- To assemble, whip cream with sugar to medium peaks.
- Layer baked apples, crumble topping, custard and lightly sweetened whipped cream in parfait glasses and serve.
EASY PUMPKIN PIE ( PIE LABU KUNING)
Bahan :
Kulit Pie u 1 loyang
Isi:
250 gr pure labu kuning
1 klg susu kental manis
2 butir telur
1 s teh bubuk kayu manis/spekuk
Cara :
Kulit Pie di giling bentuk sesuai bentuk loyang letakan didasar loyang.
Aduk rata bahan isi ,tuang di dalam loyang dgn kulit pie . Panggang di oven.
How to Make Apple Pie Filling
Apple pie can be as simple or gourmet as you want to make it.
1.
We used eight medium Granny Smith apples and a mixture of 2/3 of a
cup sugar, 1/3 of a cup all-purpose flour, and one tablespoon of
cinnamon to make Emily's Famous Apple Pie filling. (For interesting
flavor and texture, try using two or more types of apples in your
filling.) A pinch of salt and a dash of ground cloves enhance the
cinnamon flavor.
2.
Use a peeler or paring knife to peel the apples. If you have an apple
corer, use it while the apple is still whole. Cut the apple in half to
remove the seeds, blossom end, and stem.
3.
Use a melon baller, spoon, or paring knife to remove the seeds and
hard flesh of the core. If you used an apple corer, remove any
remaining bits of core with your paring knife.
4.
Cut the apples into even slices no more than ¼ of an inch thick. If
you like a chunkier pie, cut the apples into ½-inch cubes. To ensure
the apples bake evenly and completely, the fruit pieces should be cut
to the same size.
5.
In a large bowl, toss the apples with the sugar-flour-spice mixture.
If you're using a sweeter variety of apple, add a tablespoon of fresh
lemon juice to brighten the flavor. Transfer the filling to a
pastry-lined pie plate. The flour in the mixture will mix with the
juices of the apple to form a thick cinnamon sauce for the apples to
stew in as they bake. This pie can also be made using frozen sliced or
cubed apples.
6. Top the pie with a crumb topping, a lattice crust, or a full crust, as desired, and bake as directed. 
7.
For a fancier pie, try adding fruits like cranberries, cooked sliced
quince, or dried cherries, or different spices and nuts in the pie
filling.
You can also make a caramel sauce using apple cider or Calvados (apple brandy) to mix with the fruit.How to Make Fancy Pie Crust Toppers
Decorative leaves and other pastry cut-outs take pies to a new level.
Decorate the top of your pies with seasonal shapes and other pastry flourishes. It doesn't take much time, and it makes everyday pies look like award winners!
1.
We made our leaf-and-berry motif with leftover pastry, egg wash, and
cinnamon sugar. Begin by re-rolling scraps of dough into a small
rectangle. Brush with egg wash, and sprinkle cinnamon sugar over the
surface, leaving about a half-inch edge clear to seal the log.
2. Roll the dough into a tight cylinder.
3.
Use a sharp knife to slice the dough into thin wheels; they will look
like tiny cinnamon rolls. These circles can be dotted on the
latticework crust or used along with other decorations.
4.
Cookie cutters are a great tool to use when making decorative shapes
out of pie dough. If you don't have the desired shape of cutter, make
stencils out of heavy paper or thin cardboard, and cut out your designs
with a sharp paring knife.
5.
We used a circle cutter, then cut the circles in half to look like
leaves. If no cookie cutter is available, the rim of a glass can be
used to cut circles. 
6. Brush the cut out shapes with egg wash.
7.
Use the back of the paring knife or a butter knife to press veins
into the leaves. The lines remain light-colored as the pie bakes, while
the egg-washed surfaces darken, creating a nice effect.8.
Brush the surface of the pie's crust (lattice-topped or standard)
with egg wash, then arrange the decorations to your liking. Do not
layer the shapes on too thick or the crust may not bake evenly. For
added sparkle, sprinkle coarse sugar or granulated sugar over the pie.
9.
Get creative! Mini cookie cutters make excellent decorative shapes.
Apples and leaves look terrific on an apple pie, while hearts or
flowers are lovely on the first rhubarb pie in spring. Pastry holly
leaves garnished with sugared cranberries are an elegant touch on
holiday pies.
10. Learn more about Perfect Pie Crusts Sugar Cooking
How do you make caramel sauce? You just melt plain ol' white sugar.
BASIC CARAMEL SAUCE
¾ cup white sugar
¼ cup water
½ cup heavy cream
1½ tablespoons unsalted butter
1. Add the water and sugar to a heavy bottomed saucepan. Cook over medium heat and stir until the sugar dissolves. When the mixture comes to a boil, stop stirring.
2. Cook to desired caramel color. Add butter and cream, taking care to avoid splatters as the mixture bubbles up.
3. Continue cooking and stirring until the caramel is smooth.
4. Allow the sauce to cool, and transfer to an airtight container. Store in the refrigerator for up to a week. The sauce can be reheated on the stove over medium-low heat or in a microwave.
Variations:
Salted Caramel Sauce: make the sauce recipe above. When the mixture has cooled to a warm room temperature, stir in ¼ teaspoon coarse Kosher salt. Taste, and add more salt if desired.
Vanilla Caramel Sauce: make the sauce recipe above. When you remove the pan from the heat, stir in 1 teaspoon vanilla extract.
Coffee Caramel Sauce: while the sugar is cooking, stir 1 teaspoon of instant espresso powder into the cream and mix until dissolved. Proceed with the sauce recipe above. Instant espresso powder can be found in some grocery stores, specialty markets, and online.More Ideas
- You can flavor caramel with just about anything: add liqueurs,
fruit juices, or extracts. I made a pineapple caramel as a topping for
upside-down cake, which I wrote about in my blog.
- Try making an apple cider caramel sauce for your next apple pie--you'll still need to add a thickener, like cornstarch or flour: toss the fruit with the flour and spice mixture, but use the sugar in the recipe to make a caramel sauce. Add two tablespoons of butter and a third of a cup of apple cider to the caramel in Step 5. Let it cool, and pour the sauce over the sliced apples. Toss gently and transfer the apple mixture to the crust-lined pie plate.
Before You Get Started
There are two methods for cooking sugar: "wet" and "dry." For either method, you need a perfectly clean saucepan and clean white sugar--stray crumbs of any sort can cause the caramel sauce to crystallize, become grainy, and seize up.
Dry Sugar Cooking Method
For the dry cooking method, you simply heat sugar in a heavy saucepan until it melts and begins to brown. You don't stir the pan at all--you just watch it all happen from a safe distance. The browning (caramelization) of the molten sugar happens quickly.
- To help prevent the caramel from crystallizing, you can add an acid to the sugar before you begin: add about half a tablespoon of lemon juice to each cup of sugar and mix it with your hands; it should be the consistency of wet sand.
- Heat the sugar over medium-high heat until it melts. You can shake the pan gently to redistribute the melting sugar, but don't stir.
- When the sugar is melted and caramelized, immediately remove the pan from the heat and submerge the bottom of the pan in a water bath to stop the cooking process. (You need a heavy pan for this step, or your cookware can warp.)
Wet Sugar Cooking Method
Personally, I like this method better. I think that it's easier to get good results, because it gives you greater control over the degree of caramelization--you can stop at pale gold, or take it all the way to a deep amber…or even a mahogany color, for a burnt-sugar taste.
Step 1
You can use the wet sugar cooking method for any caramel sauce recipe: simply add 1/4 to 1/3 of a cup of water to every cup of sugar in your recipe.
To make the caramel, pour the water into a heavy-bottomed saucepan. Add the sugar and heat over medium-high heat.
- You can stir the pan to dissolve the sugar, but once the mixture comes to a boil, stop stirring: the agitation can promote crystallization, which will result in grainy caramel.
- You can also use a lid on your pan to speed up the boiling process, but once it's boiling, leave the lid off: all of the water needs to evaporate before the sugar can start to caramelize.
Step 2
The water is boiling off and the sugar is just beginning to color.
Step 3
This is one of those tasks during which you "tie your apron strings to the stove," as one of my chef instructors used to say. You don't want to walk away, because sugar changes from golden to mahogany brown very quickly--you need to watch it constantly once it begins to color. (It's also a good idea to have ice water nearby, just as a precaution. Sugar burns are extremely painful, so be careful when working with caramel.)
Step 4
When you get to a nice medium caramel color, pull the pan from the stove and pour the caramel into ramekins if you're using the caramel for flan.
Step 5
If you're adding other ingredients like butter or cream, now's the time to do it. It'll spit and foam and rise up the sides of the pan, so be careful.
Turn off the heat and keep stirring until the butter melts and the ingredients are all incorporated. (Adding cold cream will cause the caramel to harden; if that happens, keep cooking the sauce over low heat until it melts again.)
Adding butter and cream to hot caramel will keep it soft and sauce-like--otherwise, it'll firm up solid and need to be melted again before you can use it (see the sidebar for a basic caramel sauce recipe). Drizzle your caramel sauce over ice cream, cheesecake, bread pudding, or in recipes like these:
http://www.bogasari.com/zona-konsumen/baca-resep-bogasari.aspx?t=tiramisu-green-tea
Tiramisu Green tea
Bahan-Bahan
1. SPONG GREEN TEAA. 100g Terigu Segitiga Biru
25g Green tea powder B. 320g Telur
150g Gula Kastor
1g Garam
8g Emulsifier C. 30g Palmia Margarin cair
2. CREAM TIRAMITSU80g Gula Kastor30g Air120g Kuning telur100g Gula halus10g Gelatine leaves250g Mascarpone500g Whipping cream10g Green tea sirup3. GREEN TEA SIRUP125g Air60g Gula kastor10g Green tea bubukCara membuat 1:
- Kocok bahan (A) dengan kecepatan tinggi hingga mengembang.
- Ayak bahan (B), kemudian masukan kedalam adonan di atas secara bertahap dengan spatula hingga tercampur rata.
- Masukan bahan © secara bartahap hingga tercampur rata.
- Tuangkan kedalam loyang yang telah dialasi kertas
Cara membuat 2 :
- Panaskan gula dan air hingga mendekati warna karamel (120°C) lalu masukan gelatin (yang sudah direndamin air es) & kocok kuning telur hingga mengental, lalu tuangkan larutan di atas ke dalam adonan kuning telur sambil diaduk dengan kecepatan tinggi hingga adonan hangat.
- Masukan mascarpone dan aduk hingga tercampur rata dengan kecepatan randah.
- Masukan whipping cream dan aduk hingga rata dengan menggunakan spatula lalu tambahkan green syrup
- Siap digunakan.
Cara membuat 3 :- Aduk gula dan air hingga larut, lalu masukan green dan aduk hingga rata
Cara Penyajian :
- Siapkan ring ukuran 16 x 16 cm, lalu letakan sponge green tea di bagian bawah dan basahi dengan green tea syrup
- Tutup permukaannya dengan cream tiramitsu lalu letakan spong green tea atasnya dan basahi kembali dengan greean tea syrup
- Tutup kembali dengan cream tiramitsu hingga tertutup rata lalu simpan didalam freezer hingga mengeras.
- Lepaskan dan ring, potong kotak ukuran 4 x 4 cm, hias bagian atasnya dengan cream tiramitsu, green tea bubuk.
- Siap di sajikan.
Apple Cake
Ingredients:
Serves: 4-6
Yield:
1.0
cake
Units: US | Metric
1 cup self raising flour
2 tablespoons sugar
1 egg (lightly beaten)
3 tablespoons butter (melted)
3 tablespoons milk
2 apples (peeled, cored and thinly sliced)
1 teaspoon cinnamon
2 tablespoons sugar
Directions:
1 Preheat oven to 180 degree celsius.
2 Grease pie plate.
3 Sift flour with and sugar and then add the egg, melted butter and milk and mix well.
4 Pour mix into greased pie plate.
5 Mix cinnamon and sugar together.
6 Arrange sliced apples on top and sprinkle with sugar and cinnamon mix.
7 Bake in oven for 30 minutes or until a skewer comes out clean once pierced.
Read more at: http://australian.food.com/recipe/apple-cake-291057?oc=linkback
Unbelievable Apple Pie.
Prep Time:
Cook Time:
55 mins
20 mins
35 mins
Caroline Cooks's Note:
I've been making this wonderful pie for years. It's so easy and tasty. Everyone wonders what's in it. This can bake while you eat dinne ...
More
Ingredients:
Serves: 8
Yield:
1
pie
Units: US | Metric
1 unbaked 9-inch pie crust
3 -4 cups granny smith apples (1/4-inch slices)
1 (3 1/2 ounce) package coconut cream pudding mix or 1 (3 1/2 ounce) package French vanilla pudding mix
Topping
1/4 cup butter, softened
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup chopped pecans (optional)
1 teaspoon cinnamon
Directions:
1
In mixing bowl, combine apples and pie/pudding (DRY) mix; toss to coat well.
2
Place in unbaked pie crust.
3
In small bowl, mix all topping ingredients until crumbly.
4
Sprinkle over apples and bake at 350° for 35-40 minutes until topping is golden brown and pie is bubbly.
5
(Try different pudding mixes and fruits--peaches are yum--for different flavors) I serve it with a scoop of butter pecan or rum raisin ice cream.
Fruitcake Cookies
Ingredients
- 1/2 pound dried figs
- 1/4 pound raisins
- 2 ounces candied cherries, coarsely chopped
- 2 ounces dried apricots, coarsely chopped
- 1 tablespoon honey
- 2 tablespoons dry sherry
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces chopped pecans
- Kosher salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon ground cloves
- 1/2 cup superfine sugar
- 1/3 cup light brown sugar, firmly packed
- 1 extra-large egg
- 2 2/3 cups all-purpose flour
Directions
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
Per cookie (60); Calories: 101; Total Fat: 5 grams; Saturated Fat: 2 grams; Protein: 1 gram; Total carbohydrates: 13 grams; Sugar: 7 grams; Fiber: 1 gram; Cholesterol: 12 milligrams; Sodium: 7 milligramsStrawberry Rhubarb Pie
Recipe summary
Preparation time:
Cooking time:
Yield: 8Ingredients
Crust
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 1/4 cup vegetable shortening
- 1 tablespoon lemon juice
- 3 tablespoons to 5 tbsp cold water
Fruit
- 4 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- dash salt
Crumble Topping
- 2/3 cup all purpose flour
- 1/2 cup sugar
- 1/4 teaspoon nutmeg
- dash salt
- 1/4 cup unsalted butter, melted
To Assemble
Directions
Crust
Fruit
Crumble Topping
To Assemble
- For pastry combine flour with salt. Cut in butter and shortening until a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.
- Preheat oven to 400° F. On a lightly floured surface, roll out dough into a circle large enough to fit a 9-inch pie pan. Line pan with pastry, trim and cinch edges. Chill until ready to fill.
- Toss rhubarb and strawberries with sugar, cornstarch, spices and salt to coat. Fill pie shell with fruit.
- For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumbly and spread over fruit. Bake pie on a tray at 400° F for 20 minutes, then reduce heat to 350° F and bake for about 40 minutes more, until filling is bubbling. If crust edge is browning too quickly, cover edges with a thin strip of tin foil.
- Yield: 1 9-inch pie. Makes 8 to 10 servings.
keren
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