Warranty

Preheat the oven to 400°F.

On a lightly floured surface, roll out half the dough until it is 1/8-inch thick and about 3 inches larger in diameter than a

10 inch deep dish pie plate. Lift carefully, using a dough scraper to help lift the pastry. Loosely fold in half, then into quarters, to form a wedge shape. Position the point of the wedge in the center of the pie plate and carefully unfold the dough into the pan. Make sure there are no air pockets between the dough and the pan. (If any tears in the crust occur, mend them by brushing lightly with water and pinching together, or patching with a scrap of rolled dough.) Trim evenly, leaving a 1/2 inch overhang. Refrigerate until ready to use. Roll the trimmings into a flat disk, wrap, and refrigerate.

Insert the 4 mm slicing disc. Arrange the apple quarters in the feed tube. Use medium pressure to slice. Transfer to a bowl and toss with half the lemon juice. Insert the metal blade. Process the remaining lemon juice, brown sugar, and vanilla to combine. Remove and reserve.

Layer 1/4 of the apples in the prepared piecrust; sprinkle with 1 tablespoon of the flour and 3 tablespoons of the dried cranberries. Repeat until all the apples are in the pie. Drizzle the maple syrup mixture evenly over the top of the fruit. Take care not to spill any on the edges of the pastry. Refrigerate the pie while continuing with recipe.

Roll out the remaining dough about 1/8 inch thick and about 2 inches larger than the diameter of the top of the pie plate. Brush the edges of the bottom crust with a little water. Fold the dough gently as before, center over the pie, and carefully lay the top on the pie. Press gently to seal. Trim to the edge of the pie plate; crimp or flute decoratively. Make about 10 to 12 slits in the top crust decoratively with the tip of a very sharp knife. If desired, roll out some of the leftover crust and cut with small decorative cookie cutters. For this pie, you could make apples and leaves. Brush the bottoms of the shapes with a little water and lay atop the crust as desired.

Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest on a cooling rack for at least an hour before serving.

Nutritional analysis per serving:

Calories 400 (45% from fat) • carbo. 54g • pro. 4g • fat 21g •

sat. fat 1g • chol. 40mg • sod. 107mg • fiber 3g

THREE-YEAR LIMITED WARRANTY

This warranty supersedes all previous warranties on Cuisinart® DLC-X Plus Food Processor.

This warranty is available to consumers only. You are a consumer if you own a Cuisinart® DLC-X Plus Food Processor that was purchased at retail for personal, family or household use. Except as otherwise required under applicable state law, this warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart® DLC-X Plus Food Processor will be free of defects in material or workmanship under normal home use for three years from the date of original purchase.

We suggest that you complete and return the enclosed warranty registration card promptly to facilitate verification of the date of original purchase. However, return of the warranty registration is not a condition of these warranties.

If your food processor should prove to be defective within the warranty period, we will repair it (or, if we think it necessary, replace it) without charge to you. To obtain warranty service, please call our Consumer Service Center toll-free at 800-726-0190 or write to:

Cuisinart

150 Milford Road

East Windsor, NJ 08520

To facilitate the speed and accuracy of your return, please also enclose $10.00 for shipping and handling of the product (California residents need only supply proof of purchase and should call 1-800- 726-0190 for shipping instructions). Please also be sure to include a return address, description of the product defect, product serial num- ber, and any other information pertinent to the product’s return.