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Apple Pie
1 cup sugar
2 tablespoons
all-purpose flour
1 teaspoon cinnamon
1
⁄8 teaspoon nutmeg
1
⁄8 teaspoon salt
6-8 medium tart cooking
apples, peeled,
cored, and thinly
sliced
2 tablespoons
margarine or butter
KitchenAid Pie Pastry
for Two-crust Pie (see
page 43)
Combine sugar, flour, cinnamon, nutmeg, and salt in
large bowl. Stir in apples.
Follow procedure for Two-crust Pie. Fill with apple mixture
and dot with margarine. Sprinkle top crust with sugar,
if desired.
Bake at 400°F for 50 minutes.
Yield: 8 servings.
Per serving (filling and crust): About 451 cal,
4 g pro, 68 g carb, 19 g fat, 0 mg chol,
301 mg sod.
Country Pear Cobbler
Filling
3
⁄4 cup firmly packed
brown sugar
3 tablespoons
all-purpose flour
1
⁄8 teaspoon salt
1
⁄8 teaspoon nutmeg
Dash cloves
2 tablespoons lemon
juice
6-8 medium pears,
peeled, cored, and
thinly sliced
Topping
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking
powder
1
⁄2 teaspoon baking
soda
1
⁄2 cup buttermilk
3 tablespoons
margarine or butter,
melted
1 tablespoon sugar,
if desired
Light cream,
if desired
Combine all Filling ingredients, except pears, in large
skillet. Stir in sliced pears. Cook over medium heat about
5 minutes, or until hot and bubbly, stirring gently.
Set aside.
To make Topping, place flour, sugar, baking powder, and
baking soda in mixer bowl. Attach bowl and flat beater
to mixer. Turn to Stir Speed and mix about 30 seconds.
Add buttermilk and melted margarine. Continuing on
Stir Speed, mix about 30 seconds, or just until blended.
Pour hot Filling into 8- or 9-inch baking pan. Top
evenly with large spoonfuls of Topping. Sprinkle with
1 tablespoon sugar, if desired. Bake at 375°F for 30 to
35 minutes, or until pears are tender and bubbly and
Topping is golden brown. Serve warm with light cream,
if desired.
Yield: 8 to 10 servings.
Per serving: About 276 cal, 3 g pro, 57 g carb,
5 g fat, 1 mg chol, 219 mg sod.