Add dry ingredients and nuts. Pulse/chop until
just mixed, about 6 to 8 times. Spread in
prepared pan.
Bake until outside is lightly crusty and inside is
still moist, about 20 minutes. Cool completely
and cut into squares.
Nutritional information per serving:
Calories 169 (51% from fat) • carb. 20g • pro. 3g
• fat 10g • sat. fat 5g • chol. 50mg • sod. 68mg
• calc. 23mg • fiber 1g
APPLE PIE
Makes one 9-inch pie
Pastry for two 9-inch pie shells
(see Basic Pastry recipe this page)
1
⁄
2
cup sugar
3
tablespoons flour
3
⁄
4
teaspoon cinnamon
1
⁄
8
teaspoon nutmeg
2
pounds apples, peeled and cored
Preheat oven to 375°F. Roll out 2 pastry shells
as directed in Basic Pastry recipe. Place one
in a 9-inch pie plate and reserve remaining
pastry shell.
Use the metal blade to process the sugar, flour,
cinnamon and nutmeg, about 5 seconds. Leave
in work bowl.
Insert the standard slicing disc. Slice apples,
using medium pressure. Gently combine apples
and spice mixture. Transfer mixture to the pie
plate. Place second crust over apples.
Pinch crust edges together and form a decora-
tive edge. With a sharp knife, make 6 to 8 small
cuts in top crust to allow steam to escape.
Place pie on a baking sheet and bake until
juices bubble, about 45 minutes.
Nutritional information per serving:
Calories 258 (14% from fat) • carb. 41g • pro. 2g
• fat 11g • sat. fat 6g • chol. 27mg • sod. 132mg
• calc. 14mg • fiber 4g
BASIC PASTRY
This is the basic dough for pies,
tarts and quiches.
Makes three 9-inch pie shells
2
2
⁄
3
cups all-purpose flour
2
sticks very cold unsalted butter,
cut into 1-inch pieces
1
teaspoon salt
1
⁄
2
cup ice water
Use metal blade to process flour, butter and
salt until mixture is like coarse meal, about
8 seconds. Add ice water and pulse until dough
begins to clump together. Do not let it form a
ball. Divide dough into three equal parts and
put each in a plastic food storage bag.
Work through each bag to press dough together
into a ball, then flatten into a disc. Refrigerate
dough for at least 1 hour.
Roll each disk of dough on lightly floured
surface into a circle about
1
⁄
8
inch thick.
Press into place in pie pan. Use kitchen shears
to trim dough, leaving 1-inch overlap beyond
pan. Fold overlap under and pinch crust to
form decorative edge. Prick bottom and sides
with fork and refrigerate crust for 30 minutes,
or until firm.
Fifteen minutes before baking, preheat oven
to 400°F.
Line pie shell with parchment paper and fill
it with uncooked beans or rice. Bake for
12 minutes. Remove paper, beans or rice.
Prick shell again and bake it 6 minutes longer, or
until it is lightly browned. Remove shell from pan
and let cool on wire rack.
Fruit Tart Variation:
Use a 9-inch tart pan instead of a pie pan.
Bake shell according to above directions.
When cooked shell is thoroughly cool, fill with
about 1 cup of pastry cream (see recipe on
page 35.) Arrange sliced, fresh fruit (kiwi,
peaches, raspberries, etc.) decoratively on
top and serve immediately.
Nutritional information per serving:
Calories 79 (3% from fat) • carb. 7g • pro. 1g
• fat 5g • sat. fat 3g • chol. 14mg • sod. 66mg
• calc. 3mg • fiber 0g
CHOCOLATE CHIP
OATMEAL COOKIES
Toasted nuts and oatmeal make these cookies
good for you as well as delicious.
Makes forty-eight 2
1
⁄
2
inch cookies
3
⁄
4
cup quick-cooking oatmeal
1
cup pecans
32
