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DESSERTS
Makes one 10-inch deep-dish pie, 8 to 12 servings
Approximate preparation time: 55 to 65 minutes, including
baking time
Preheat oven to 350°F.
Roll out dough into a 10-inch disc. Fit into an ungreased,
9-inch, 1½-quart ceramic pie baker.
Chill in refrigerator for about 20 minutes.
Insert the slicing disc assembly, adjusted to 4mm, into the large
work bowl of the Cuisinart
®
Food Processor and slice the
apples.
In a large bowl, toss the apples, lemon juice, vanilla paste, and
sugar together. Carefully spread the jam on the bottom of the
chilled pie shell, then fan the apples in layers.
Top the pie evenly with the crumb topping and bake for 40 to
50 minutes, or until the top of the pie is a dark golden brown.
*Vanilla paste can be found in specialy stores. If not available,
substitute pure vanilla extract.
Nutritional information per serving (based on 12 servings):
Calories 166 (8% from fat)
|
carb. 36g
|
pro. 3g
|
fat 1g
|
sat. fat 0g
|
chol. 36mg
|
sod. 225mg
|
calc. 10mg
|
fiber 2g
½ re c i pe s w e et pâte br is ée
douG h (paGe 16)
5 larGe a p p le s (Gold en
delicious, GinGer Gold ,
or ot her similar a p pl e s ),
p e e le d , cored and halved
jui ce of 2 l e m o n s
1 teas poo n v an il la p a s te *
½ cup Granulated suGar
2 tabl esp oons apr ico t jam
1 re c i pe cru m b pie to p p i n G
(belo w)
The adjustable slicing disc makes preparing this pie a breeze.
APPLE CRUMB PIE
Pair this topping with our Apple Crumb recipe, or any fruit-filled pie.
CRUMB PIE TOPPING
Makes enough crumb topping for one pie
Approximate preparation time: 3 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Add the pecans and pulse to
roughly chop. Add remaining ingredients and pulse until
mixture is well combined – mixture should resemble crumbs.
Nutritional information per serving (based on 12 servings):
Calories 89 (69% from fat)
|
carb. 6g
|
pro. 1g
|
fat 7g
|
sat. fat 3g
|
chol. 13mg
|
sod. 44mg
|
calc. 5mg
|
fiber 1g
¹∕
³
cup t o a s t e d p e c a n s
¾ c up unbleached,
all -pu r p o se flou r
¹∕
³
cup unsalted b ut t e r, c old
and cut into cub es
1¼ te aspo ons Ground
cinnamon
¼ teas poo n salt