Cuisinart SM-70C, Инструкция/Рецепты

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You may make this basic cookie crumb crust with crushed cookies or graham crackers.
It can be used for most pies that have a creamy or custard based filling.
cookie
crumb crust
Preheat oven to 350°F (180°C).
Place the crumbs, sugar and salt in the Cuisinart
™
mixing bowl. Insert the flat mixing paddle. Turn to
speed 1. While mixing, slowly add melted butter and
mix until crumbs are totally coated. Transfer to a pie
plate and press evenly into bottom and up the sides
of the plate. Use the bottom of a glass or custard cup
to firmly tamp down the bottom of the crust.
Place in preheated 350°F (180°C) oven and bake for
8 to 10 minutes. Cool on a wire rack before using.
230 g 8 ounces finely crushed
cookie crumbs (gingersnaps,
chocolate cookies, vanilla
wafers or graham crackers)
30-45 ml 2 to 3 tablespoons
granulated sugar
(to taste depending on
cookies chosen)
0.5 ml 1
⁄
8
teaspoon salt
90 ml 6 tablespoons unsalted
butter, melted
Makes one 9-inch (23 cm) deep dish crust
Mile high to rival the pie in any great diner. Our meringue is cooked and totally safe.
This is somewhat like a toasted marshmallow on top of lemon pudding.
mile high
lemon meringue pie
Preheat oven to 325°F (160°C). Have the prebaked flaky
pastry crust ready to fill. When making Lemon Meringue
Pie, it is important that the filling be hot when topped
with the meringue before baking to prevent the me-
ringue from shrinking. Have a saucepan ready with 1
inch (2.5 cm) of simmering water. The pan should be
able to accommodate the Cuisinart
™
mixing bowl
without allowing the bottom of the bowl to touch the
water.
To make the lemon filling, place the granulated sugar,
cornstarch and flour in a 2½-quart (2.4 L) saucepan and
stir. While stirring, add the water and stir until smooth.
Place over medium heat and cook until slightly thick-
ened, about 2 minutes. Whisking constantly, add about
one half of the hot mixture to the egg yolks. Stir the
tempered egg yolks into the rest of the liquid and place
over medium heat, cooking until thickened and just
beginning to bubble, about 3 to 4 minutes. Add the
butter and stir until blended. Stir in the lemon juice and
zest. Stir until completely blended. Cover until ready to
fill pie.
To make the meringue, stir the cornstarch into the
boiling water and reserve. Place the egg whites, 2
tablespoons (30 ml) of the granulated sugar, the 2
tablespoons (30 ml) water, and the cream of tartar in the
Cuisinart
™
mixing bowl and stir until smooth. Place over
the pan of simmering water and stir constantly with a
spotlessly clean rubber spatula until the mixture registers
160°F (70°C) on an instant-read thermometer – start
checking the temperature after about a minute of
stirring. When the egg white mixture registers 160°F
(70°C), dry off the bottom of the bowl and place on the
stand mixer. Insert the chef’s whisk. Stir the cornstarch
mixture. Whisk the egg white mixture on speed 3 for 1
minute while slowly adding the cornstarch mixture.
Increase to speed 10 and slowly add the remaining ¾
cup (175 ml) of granulated sugar. Add the salt and
vanilla and whip until the egg whites form stiff peaks,
about 4 minutes.
One Flaky Pastry Crust, baked
blind – page 44
Lemon Filling:
250 ml 1 cup granulated sugar
45 ml
3 tablespoons cornstarch
30 ml 2 tablespoons unbleached,
all-purpose flour
175 ml ¾ cup water
5
large egg yolks, lightly beaten
45 ml 3 tablespoons unsalted butter,
cut into ½-inch (1.25 cm)
pieces
125 ml ½ cup fresh lemon juice
finely chopped zest of
2 lemons
Meringue Topping:
15 ml 1 tablespoon cornstarch
dissolved in ¼ cup (50 ml)
boiling water
6 large egg whites
205 ml ¾ cup + 2 tablespoons
granulated sugar
30 ml 2 tablespoons water
5 ml 1 teaspoon cream of tartar
0.5 ml 1
⁄
8
teaspoon salt
5 ml 1 teaspoon pure
vanilla extract
Makes 8 servings