我個人非常喜歡蘋果派，尤其是那種上面有肉桂酥的，有些人稱這咖啡蛋糕 。很奇怪，它完全沒有咖啡的成分，倒是跟咖啡一起很搭。這肉桂酥，英文叫streusel，Streusel 在德語中的意思是“散落或散落”的東西。德國和美國版本有一點不同。德國的版本，糖、奶油和麵粉的比例為1:1:2；美國版本的甜度比較高，比例為
3:1:2。最近有想來做一個派，結果我在超市偶然發現了這個—Marie
Callender’s未烤冷凍蘋果派。買回家，直接放入烤箱烤，烤好還沒來得及拍照，就已經一半沒了。這就是為什麼我只有一小部分的照片。😊
它比我預期的要甜一點。營養標籤上寫著20克添加糖。好吧，一個派切
10 片，每份 2 克。應該沒問題吧! 派餡一開始有點軟。讓它冷卻一會兒，就會變得比較硬一點。你猜對了，它含有檸檬酸，做果醬加的添加物。另外也有含抗壞血酸。不知道為什麼他們不將抗壞血酸標記為維生素
C就好，這有待研究。材料裡玉米粉corn starch好熟悉，modified corn starch 是什麼? 有人翻成"修飾"澱粉，大陸翻成"改性"澱粉。基本上就是處理過的，可能是烘烤、酸化、氫化等。其原因是天然的澱粉需要較高溫度與較長時間的烹煮，烹煮後產生很高的黏度，冷卻時卻很快的變硬或沉澱。因此食品加工業先將澱粉加熱後再乾燥變成預糊化澱粉，簡化製作的流程。可參考這裡。
在
Safeway 的標價為
6.49 美元，大概兩百元台幣。八吋耶! 我在
Trader Joe's 看到一個派殼要
4 美元，其他超市打折也要3美元吧！還要煮蘋果餡跟肉桂酥，自己做成本一定超過。雖然失去了”手動”的樂趣。但是今天，我對此不抱怨。
I love apple pie, especially those with cinnamon crumb on
the top. These crumbs, some people call it brown sugar streusel, turns out to
be different between Germany and American version. Streusel means something “strewn or
scatted” in German. The traditional German streusel calls for 1:1:2 ratio among
sugar, butter, and flour; while American version is much sweeter results in 3:1:2
ratio. While I was thinking of making one myself from scratch, I came across this – Marie Callender’s
ready to bake Dutch Apple Pie in Target. Before I can take a photo after it was
baked, it is half gone. This is why I only have a photo with a small portion.😊
It is a bit sweeter than I would hope. On the nutrient label,
it says 20g added sugar. If you read my the other article about added sugar, you know why. Well, considering 10 slices from the pie, it is 2 grams per
serving. It should be ok, I guess. The pie is a bit too soft in the beginning. Let
it sit and cool for a while, it firms up a bit. You guessed it, it has citric
acid and ascorbic acid too. Not sure why they don’t label ascorbic acid as
Vitamin C. This is to be studied.
The cost, $6.49 at Safeway. I saw a pie shell costs $4 at
Trader Joe’s! This is much cheaper making it yourself. Although it took out the
fun of making it. But today, I’m perfectly fine with it.
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