Gula Melaka is sugar derived from coconut trees. This delicacy is made to be truly delightful by being combined with coconut milk and poured over a sago pearl pudding. Molasses can be used as a substitute if palm sugar is difficult to source.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 – 8×12 inch pan |
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons white sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup butter
- ¼ cup lard
- 1 egg yolk
- 2 tablespoons milk
- 8 apples – peeled, cored and cut into thin wedges
- ½ cup white sugar
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 1 ½ tablespoons all-purpose flour
- 2 tablespoons butter, softened
Instructions
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, combine flour, 2 teaspoons white sugar, baking powder and salt. Cut in 1/4 cup butter and lard until mixture resembles coarse crumbs. Blend egg yolk and milk, add to flour mixture and stir until mixture forms a ball. Pat onto the bottom and about 1 inch up the sides of an 8×12 inch baking pan. Arrange apple wedges in rows lengthwise on top of dough. Cover with streusel.
- To make the streusel: In a medium bowl, combine 1/2 cup white sugar, 1/4 cup brown sugar, cinnamon and 1 1/2 tablespoon flour. Cut in butter and blend into coarse meal.
- Bake in the preheated oven for 60 minutes. Cover with foil the last 25 minutes to prevent over browning.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 172 mg |
| Sugars | 23 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious!! I didn’t have white sugar or lard on hand, or unsalted butter. I used light brown sugar and made it 1/2 cup of butter (instead of 1/4 butter 1/4 lard), and used a pinch less salt in the crust. I split the butter in half, cold, and chopped into small cubes. I melted half of those, then put them in the freezer to quick cool (does not need to be frozen). Made crust in food processor with the cold butter (key for perfect flaky crust). Just don’t overprocess, it should be clumpy, not fine powder. It should fall apart when shaken, but mold together if you squeeze it in your palm. I also added 1/4 tsp vanilla extract & 1/4 cup finely chopped pecans to the crust, and another 1/3 cup chopped pecans to the streusel. Covered with foil for the last 20 mins as recipe states, and did not have the ‘melting’ issue others have noted. The texture was great, the crust was flaky. Allover perfection. My boyfriend doesn’t even like sweets/desserts, but after trying a bite of my slice, he went and grabbed a heaping slice of his own! Perfect with a scoop of Talenti vanilla bean gelato!
Great tasting pie! I would make sure to use Unsalted butter because the bottom crust was a little too salty for my taste. The top was perfect- not too dark for being unwrapped the whole time.
Very good! I only covered the edges with foil for the last part of baking and it turned out perfect.
I found that after I covered the pie for last 25 minutes, the topping turned to liquid. It didn`t quite have the look I wanted but, tasted good. Maybe I should have just covered the edges. Live and learn. I will try that next time.
My husband won’t let me make any other apple pie now 🙂
I loved this pie, the filling was fantastic. I left the foil off altogether. The topping turned out crunchy but not over doing it. I did add Minute Tapioca 1/3 of a cup, but i also haved the recipe. I did find that there wasn’t enough pastry in the recipe to cover the bottom of an 8″ X 8″ square cake pan, so i did half with this recipe, and half with the never never fail pie crust that I had left over. It worked well.
I ysed this filling with a traditional pie pastry… simple and yummy!!
I thought it was a very nice way to do a pie…kind of a tart..but not really. I enjoyed it very much. I did however think it defeats the purpose of a “crumble” however when it just melts into the appples. Perhaps not covering it for the last 25 minutes would cause it to stay crummblt/crunchy on top.
I also made this apple pie for Thanksgiving and it was delicious and very simple to make. Add a scoop of pecan ice cream on top and its perfect!!
This was a great recipe for our family. I made a gluten free version (which is easy to do because of the amount of flour used) substituting 3/4c rice flour, 1/4c potato starch and 1/4c tapioca starch for the all-purpose flour in the crust and just rice flour in the topping. Excellent!
I made this for Thanksgiving – truly delicious! I doubled the recipe and used a standard 9×11 casserole dish…best with Granny Smith apples.
I was not impressed with the recipe. The pie came out really liquidy, and after an hour, the crumble on the top had melted into the pie because it had so much liquid. Perhaps I will try it again, but toss a few tablespoons of flour or cornstarch with the apples, along with some cinnamon and sugar.
An absolutely scrumptios apple pie. Really easy, too. I loved the way the streusel carmelized…turning it into a flaky, spicy, melt in your mouth delicacy!