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I would not know, it was sold fot €1,5 a piece.But I just want to thank you for the recipe!Will remember it for next time! Easy to follow, and clear instructions.
For the non US people, these where the measures I used:Crust:Flour : 2 ½ CSalt : ½ teaspoonButter : 1 CIce water : ½ CFlour : 320 gramSalt : 3 gramButter : 225 gramIce water : 118 mlStuffing:Granny Smith : 8Suger : ¾ CBrown sugar : ¼ CCinnamon : 1 teaspoonNootmuskaat : ½ teaspoonLemon : 2 tablespoonsCorn stash : 3 tablespoons + 2 teaspoonsSalt : ¼ teaspoonButter : 1 tablespoonGranny Smith : 8Sugar : 150 gramBrown sugar : 50 gramCinnamon : 2.64 gramNootmuskaat : 1.19 gramLemon : 1 limoenCorn stash : 24.36 gram + 5.42 gramSalt : 1.5 gramButter : 14.18 gramCrumble:Flour : 1 ½ CSugar : ½ CBrown sugar : ½ CButter : 2/3 CSalt : ¼ teaspoonFlour : 192 gramSugar : 100 gramBrown sugar : 110 gramButter : 150 gramSalt : 1.5 gram
And now for real ;-)
Oh don't worry about it, it was a test run I did.I promised to make something for the dessert buffet at school and it's next weekend so I have time to make another one by then.The crust tasted a bit salty but overall it was still edible ;-)
Thanks! Yeah, their I went wrong. I did it with a tablespoon. But now I know I will remake one with the correct amount of salt :-)
I followed your recipe for the pie crust. The only thing that wasn't clear to me was ½ t Salt, is this a table spoon or a teaspoon?Furthermore I made the pie crust yesterday, and the pie today.It is still in the refrigerator, so i'm excited to try it tomorrow.
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I made it yesterday following your recipe.I love it. It's not too sweet and really refreshing. It even tasted better the day after after.I used fresh green tea (kokeicha, japan green tea).Fresh apple juice (weldenhof).Boiled 20gr kokeicha green tea with 1l boiling water at 80°.After it cooled down to room temperature mixed it with 1l weldenhof apple juice.Letting it cool of in the fridge for one night.Finish it of with a granny smith and a gala apple before drinking it.Delicious! Thanks for the recipe.
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