Cuisinart DLC-6, Инструкция по установке

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14
Add the well-chilled butter and shortening. Use
short rapid pulses until the mixture resembles
coarse cornmeal and no pieces of butter larger
than a pea remain visible, 15 to 20 pulses.
Sprinkle half the maximum ice water on the
flour and butter mixture, then pulse 5 or 6
times. The dough will be crumbly, but should
begin to hold together when a small amount is
picked up and pressed together. Sprinkle on
more water, a teaspoon (two for the two-crust
recipe) at a time, with 2 to 3 quick pulses after
each addition, adding just enough water for the
dough to hold together easily when pressed into
a ball. Add the liquid sparingly so that the
dough is not sticky. Do not over-process or the
pastry will be tough, not tender and flaky.
2. Turn the dough out onto a lightly floured
surface. Press together into a ball, then flatten
into a disc about 6 inches in diameter (two
discs for the two-crust recipe). Wrap in plastic
wrap and refrigerate for 1 hour before
continuing 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.
Note: To bake the pastry blind for a single crust
filled pie or tart, roll out pastry
1
⁄
8
-inch 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. Line with a sheet of
aluminum foil or parchment paper and fill with
pie weights, dry rice or beans. Bake for
15 minutes.
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Deep Dish Pear and
Apple Pie
Pears and apples combine to make a
delightful taste combination. You may also
choose to use all pears or all apples.
Preparation: 15 to 20 minutes (plus time to
prepare pastry crust), 2 to 3 hours to bake
and cool
Makes a 10-inch deep dish pie (12 servings)
1
recipe for Basic Flaky Pastry Dough,
single crust with lattice top (page 13)
3 ripe but firm pears (about 1½
pounds), peeled, cored and quartered
juice of 1 large lemon, divided
3 Granny Smith apples (about 1½
pounds), peeled, cored and quartered
¼ cup real maple syrup
1½ teaspoons pure vanilla extract
4 tablespoons unbleached, all-purpose
flour
¾ cup dried cranberries (or dried tart
cherries, dried blueberries, or raisins)
egg wash (1 egg, 1 tablespoon water,
pinch salt)
1. Preheat oven to 400°F.
2. Roll out half the pastry to fit a 10-inch deep-
dish pie plate, leaving a ½-inch overhang.
Refrigerate until ready to use.
3. Insert the thick slicing disc. 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
1 tablespoon of the lemon juice. Reserve.
4. Arrange the apple quarters in the feed tube.
Use medium pressure to slice. Transfer to a
bowl and toss with 1 tablespoon of the lemon
juice. Reserve.
5. Insert the metal blade. Process the
remaining lemon juice, maple syrup and vanilla
on HI to combine. Layer half the apples in the
prepared piecrust; sprinkle with 1 tablespoon
of the flour and 3 tablespoons of the dried
cranberries. Top this with a layer of half the
pears sprinkled with 1 tablespoon of the flour
and 3 tablespoons of the dried cranberries.
Repeat both layers. Drizzle the maple syrup
mixture evenly over the top of the fruit.
6. Roll out the remaining dough into a 10-inch
disc on a piece of parchment paper. Cut into
¼–½-inch strips. Brush the outer rim of the the
tart shell with the egg wash. Weave the strips
into a lattice-work design over the apples.
Brush lattice with additional egg wash. Press
gently along the edges to seal. Trim the edges
if necessary.
7. If desired, roll out some of the leftover
dough 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.
8. Bake the pie in the bottom third of the
preheated oven for 45 to 60 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.
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