69
fi t pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.
Preheat the oven to 400ºF. Line with a sheet of aluminum foil or parchment paper and fi ll
with pie weights, dry rice or beans. Bake for 15 minutes.
Nutritional information per serving (2-crust, 12 servings):
Calories 252 (60% from fat) • carb. 22g • pro. 3g • fat 17g • sat. fat 10g
• chol. 40mg • sod. 107mg • calc. 2mg fi ber 1g
Deep Dish Pear and Apple Pie
Pears and apples combine to make a delightful taste combination.
If you want, you may use all pears or all apples.
Makes a 10-inch deep dish pie /12 servings
pastry for a 2-crust pie, page 68
3
ripe but fi rm pears, about 8 ounces each, peeled,
cored and quartered
juice from 1 lemon
¼
cup pure maple syrup (not pancake syrup)
1½
teaspoons pure vanilla extract
3
Granny Smith apples, about 8 ounces each, peeled,
cored and quartered
4
tablespoons unbleached, all-purpose fl our, divided
¾
cup dried cranberries
Preheat the oven to 400ºF.
Roll out half the pastry to fi t a 10-inch deep dish pie plate, leaving a ½-inch overhang.
Refrigerate until ready to use.
Insert the slicing disk. Arrange the pear quarters in the feed tube. Use medium pressure
to slice. Repeat until all the pears are sliced. Transfer to a bowl and toss gently with half
of the lemon juice. Reserve. Arrange the apple quarters in the feed tube. Use medium
pressure to slice. Transfer to a bowl and toss with the remaining lemon juice. Insert the
metal blade. Process the maple syrup and vanilla to combine.
Layer half of the apples in the prepared piecrust, sprinkle with 1 tablespoon of the fl our
and 3 tablespoons of the dried cranberries. Top this with a layer of the pears sprinkled
with 1 tablespoon of the fl our and 3 tablespoons of the dried cranberries. Repeat both
layers. Drizzle the maple syrup mixture evenly over the top of the fruit. Roll out the
remaining pie crust about 1⁄
8
-inch thick to fi t 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 fl ute 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 decorative 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 preheated 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.
Nutritional information per serving:
Calories 351 (43% from fat) • carb. 47g • pro. 4g • fat 17g • sat. fat 10g
• chol. 40mg • sod. 108mg • calc 13mg • fi ber 3g
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