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Preheat oven to 375ºF (190ºC). Position Disc in bowl with slicing side up and slice apples. As
slices reach top of bowl, empty into ungreased 9” (23 cm) square baking pan. Sprinkle lemon
juice over apples. Position Knife Blade in Bowl; add remaining ingredients. Process until
crumbly, about 10 seconds. Crumble evenly over apples. Bake until apples are tender, 40 to 45
minutes. Serve warm or cold, plain, or with ice cream, or sweetened whipped cream.
Makes: 6 (3/4 cup/180 ml) servings
Note: Substitute 5 to 6 cups (1.2 to 1.4 L) fruits in season such as peaches or rhubarb. With
rhubarb, add 1/2 cup (120 ml) sugar to fruit.
Pecan Crescents
3/4 cup (180 ml) pecans 1/3 cup confectioners sugar
1-1/2 cups (360 ml) all-purpose flour 1/2 teaspoon vanilla
3/4 cup (180 ml) butter or margarine,
softened, cut into 10 pieces
Position Knife Blade in Bowl. Add pecans; pulse until coarsely chopped. Add butter, flour, con-
fectioners sugar and vanilla; pulse just until flour is blended into mixture (about 8 pulses).
Roll 1 tablespoon (15 ml) at a time with palms of hands, into a 3” (75 mm) long roll. Place 1” (25
mm) apart on ungreased cookie sheet and curve into a crescent. Bake in preheated 375ºF (190ºC)
oven for 12 minutes or until set, but not browned. Dust lightly with confectioners sugar before
serving.
Makes: 2-1/2 dozen cookies
One Crust Standard Pie Crust
1 cup (240 ml) all-purpose flour 1 tablespoon (15 ml) butter or margarine, frozen
1/2 teaspoon (2 ml) salt 3 tablespoons (45 ml) cold water
1/4 cup (60 ml) vegetable shortening,
room temperature, divided in 3 pieces.
Position Knife Blade in Bowl. Add flour, salt, vegetable shortening and butter or margarine. Pro-
cess until particles resemble coarse crumbs, about 15 seconds. Add water all at once through
Food Chute with processor running. Process until dough forms a ball, or no more than 15-20 sec-
onds. Stop processor; remove Knife Blade. Shape into ball with hands, if necessary. Roll out for
pie, or as directed in recipe. If crust is to be baked before filling, prick generously with fork.
Bake in preheated 450ºF (230ºC) oven for 9-12 minutes.
Makes: 1 (9”/23 cm) pie crust
Two Crust Standard Pie Crust
2 cup (480 ml) all-purpose flour 1 tablespoon (15 ml) butter or margarine, frozen
1 teaspoon (5 ml) salt 1/3 tablespoons (80 ml) cold water
1/2 cup (120 ml) vegetable shortening,
room temperature, divided in 6 pieces.
Follow the directions for the One Crust Standard Pie Crust (above), but divide dough in half and
shape into 2 balls.
Makes: 2 (9”/23 cm) pie crusts or 1 double crust pie.
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