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Pear Hazelnut Crunch Pie
1 9-inch pastry crust
(see page 50)
Topping
1
1
⁄2
cups hazelnuts
1
⁄3 cup all-purpose flour
1
⁄2 cup packed brown
sugar
1
⁄2 cup rolled oats
1
⁄4 teaspoon cinnamon
1
⁄4 teaspoon nutmeg
1
⁄2 cup butter or
margarine, cut into
pieces and softened
Filling
4 large firm pears,
peeled, cut into
halves lengthwise,
and cored
1
⁄4 cup granulated sugar
1 tablespoon
all-purpose flour
1 tablespoon lemon
juice
1
⁄2 teaspoon cinnamon
Fit crust into 9-inch pie plate. Flute edges; set aside.
Position multipurpose blade in work bowl. Add
all topping ingredients except butter. Pulse 4 to 5
times, about 2 seconds each time, or until nuts are
coarsely chopped. Add butter. Pulse 4 to 5 times,
about 3 seconds each time, or until crumbly.
Remove and set aside.
Exchange multipurpose blade for 2 mm slicing disc
in work bowl. Add pears. Process to slice. Remove
to large mixing bowl. Add remaining filling
ingredients. Mix well.
Add pear mixture to crust. Cover with hazelnut
topping. Loosely cover pie with foil. Bake at 375°F
for 45 minutes. Remove foil. Bake an additional
15 to 30 minutes, or until filling is bubbly and fruit
is tender.
Yield: 8 servings.
Tip: For apple and pear filling, substitute 2 large
crisp apples for 2 pears.
Per Serving: About 560 cal, 7 g pro, 60 g carb,
35 g total fat, 11 g sat fat, 35 mg chol, 80 mg sod.