33
a disc about 6 inches (15 cm) in diameter (two
discs for the two-crust recipe). Wrap in plastic
wrap and refrigerate for 1 hour before continu-
ing to allow the gluten in the flour to rest. The
dough will keep refrigerated for up to 3 days,
or may be frozen (double wrapped) for up to a
month. Thaw at room temperature for an hour
before using.
To bake the pastry blind for a single crust filled
pie or tart, roll out pastry 1/8-inch (0.31 cm)
thick to fit pan; crimp and seal edges. Prick
bottom all over with a fork. Chill for 30 minutes.
Preheat the oven to 400° F (204° C). Line with a
sheet of aluminum foil or parchment paper and
fill with pie weights, dry rice or beans. Bake for
15 minutes.
Preparation: 5 – 10 minutes, plus 30 minutes
to rest. The cheesecake is best made a day
ahead. Garnish with fresh fruit if desired.
Preparation: 10 to 15 minutes, plus 1½ hours
baking and cooling time.
Nutritional analysis per serving
(single crust-double for 2 crusts):
Calories 143 (62% from fat) • carb. 12g • pro. 2g
• fat 10g sat. fat 5g • chol. 21mg • sod. 55mg • fiber 0g
Deep Dish Pear and
Apple Pie
Pears and apples combine to make a delight-
ful taste combination. You may also choose to
use all pears or all apples.
Makes a 10-inch (25 cm) deep dish pie -
12 servings
Pastry for a 2-crust pie, p.32
3
ripe but firm pears, about 8
ounces (227 g) each, peeled,
cored and quartered
3
Granny Smith Apples, about 8
ounces (227 g) each, peeled,
cored and quartered
Juice of 1 lemon + 1 tablespoon
(15 ml)
4
tablespoons (60 ml) unbleached
all-purpose flour
¾
cup (175 ml) dried cranberries (or
dried tart cherries, dried blueber-
ries, or raisins)
¼
cup (50 ml) real maple syrup
(not pancake syrup)
1½
teaspoons (7 ml) vanilla
Preheat the oven to 400° F (204° C).
Roll out half the pastry to fit a 10-inch (25 cm)
deep-dish pie plate, leaving a 1/2-inch (1.25
cm) overhang. Refrigerate until ready to use.
Insert the slicing disc. Arrange the pear quar-
ters in the feed tube. Use medium pressure
to slice. Repeat until all the pears are sliced.
Transfer to a bowl and toss gently with the
juice of half the lemon. Reserve. Arrange the
apple quarters in the feed tube. Use medium
pressure to slice. Transfer to a bowl and toss
with the juice of half the lemon. Insert the metal
blade. Process the remaining lemon juice,
maple syrup and vanilla to combine.
Layer half the apples in the prepared piecrust;
sprinkle with 1 tablespoon (15 ml) of the flour
and 3 tablespoons (45 ml) of the dried cran-
berries. Top this with a layer of half the pears
sprinkled with 1 tablespoon (15 ml) of the flour
and 3 tablespoons (45 ml) of the dried cran-
berries. Repeat both layers. Drizzle the maple
syrup mixture evenly over the top of the fruit.
Roll out the remaining piecrust about 1/8-inch
(0.31 cm) thick to fit the pie plate. Brush the
edges of the bottom crust with a little water.
Carefully lay the top crust on the pie. Press
gently to seal. Trim to the edge of the pie plate;
crimp or flute decoratively. Make about 10 to
12 slits in the top crust decoratively with the tip
of a very sharp knife. If desired, roll out some
of the leftover crust and cut with small decora-
tive cookie cutters. For this pie, you could use
pears, apples and leaves. Brush the bottoms of
the shapes with a little water and lay atop the
crust in a decorative fashion.
Bake the pie in the bottom third of the pre-
heated oven for 60 to 70 minutes, covering the
edges with foil if they begin to get too
browned after about 35 to 40 minutes. Let
the pie rest on a cooling rack at least an hour
before serving.
Preparation: 15 – 20 minutes (plus time to
prepare pastry crust), 2 – 3 hours to bake and
cool.
Nutritional analysis per serving:
Calories 366 (48% from fat) • carb. 44g • pro. 4g • fat
20g sat. fat 11g • chol. 41mg • sod. 112mg • fiber 4g
