Makes 8 servings

FG_FoodProc Manual2 7/7/06 3:54 PM Page 83

Granny Smith Apple Pie with

Cheddar Cheese Crust

Lemon and Watermelon

Granitas

Makes 8 servings

For the cheddar cheese pastry see recipe under Dough & Crust

INGREDIENTS

For the Granny Smith apple filling:

6 plus 1 tablespoon unsalted butter

8 medium Granny Smith apples,

peeled, cored, and cut into 1/2-inch wedges 1/2 cup sugar

4 tablespoons Calvados (apple brandy) or applejack

1 large egg, beaten

Vanilla ice cream or whipped cream for serving (optional)

INGREDIENTS

For the lemonade granita 3 cups water

1 cup sugar

Grated zest of 2 lemons 1 cup fresh lemon juice

METHOD

For the watermelon granita

2 pounds peeled seedless watermelon (about half of a round melon),

cut into 1-inch chunks 1/2 cup sugar

1/2 cup water

2 tablespoons fresh lemon juice

1 tablespoon fresh lime juice 1/8 teaspoon salt

Fresh mint sprigs for garnish (optional)

METHOD

1Prepare the filling. Heat a large skillet or sauté pan over medium- high heat and melt 6 tablespoons of the butter. When the butter is light brown, add the apples and sprinkle with the sugar. Cook, stirring frequently, until the sugar has turned a golden-brown caramel color, 10 - 15 minutes. The apples should still be firm. Stir in the Calvados and remove from the heat. Transfer the apple filling to a sheet pan lined with foil and set aside to cool to room temperature.

2Preheat the oven to 400°. On a lightly floured work surface, use a floured rolling pin to roll out the smaller disk of chilled dough to an even circle with a diameter of 11 inches. Gently fold the dough in half or into quarters and transfer it to a 9” pie pan. Unfold the dough and gently ease it into the contours of the pan. Roll out the larger disk of dough to a circle about 12 inches in diameter.

3Fill the lined pie pan with the cooled apple mixture. Dot the apples with the remaining 1 tablespoon of butter. Carefully place the larger disk of pastry over the pie. Tuck the edges of the top pastry under the rim of the bottom pastry and press down with your fingers to seal together and decoratively flute the pastry edges all around the pie's rim. With the tip of a small, sharp knife, cut three slashes about 2 inches long in the center of the top crust.

4Place the pie on a baking sheet and bake in the lower third of the preheated oven for 30 minutes. Reduce the heat to 375° and bake for 20 minutes more. Remove the pie from the oven, brush its top with the beaten egg, return to the oven, and bake until golden brown, about 5 minutes more. Serve hot, warm, or at room temperature, accompanied with vanilla ice cream or whipped cream if you wish.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

1Make the lemonade granita mixture: In a nonreactive saucepan, stir together the water, sugar, and lemon zest. Bring to a boil over medium-high heat and continue boiling for 3 minutes. Remove from the heat and stir in the lemon juice. Set a fine-mesh sieve over a mixing bowl and pour the mixture through the sieve to strain out any pulp. Set aside to cool.

2Make the watermelon granita mixture: Working in batches, in your food processor fitted with the S-Blade; combine the watermelon chunks, sugar, water, lemon juice, lime juice, and salt. Process until puréed. Place a fine-mesh sieve over a mixing bowl and pour the purée through the sieve to remove the pulp from the juice.

3Pour each granita mixture into its own small, shallow, nonreactive metal baking pan (9-inch round or rectangular cake pans are a good size). Cover each pan with plastic wrap and freeze until the granita mixtures begin to set, about 45 minutes. Using a clean fork for each mixture, scrape the Granitas to break up the ice crystals, and mix them well. Cover the pans, return them to the freezer, and repeat the process every 20 minutes, pushing the ice crystals on the outside of the pan toward the center so that the unfrozen liquid in the center will go to the edges. Do this until the Granitas are completely frozen but not a solid block.

4To serve, chill large wine glasses or individual glass bowls in the freezer. Scrape up each granita with a fork once more and scoop the water- melon granita into each glass or bowl. Top with a scoop of lemon granita. Serve immediately, garnished with mint sprigs if you like.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)