Cuisinart BRK-300 manual Classic Apple Pie, Chocolate Soufflé Cake

½pound unsalted butter, cold and cubed

4 tablespoons ice water

Place flour and salt in a Cuisinart® Food Processor fitted with the chopping blade. Process for 10 seconds. Add butter to work bowl and pulse until the mixture resembles coarse crumbs. Pour in water, 1 tablespoon at a time, and pulse until a dough is just forms. Form dough into 2 flat discs; wrap in plastic and refrigerate until ready to use.

Nutritional information per serving:

Calories 110 (66% from fat) • carb. 8g • pro. 1g

•fat 89g • sat. fat 0g • chol. 0mg • sod. 98mg

•calc. 4mg • fiber 0g

In a large bowl, toss the apples, lemon juice, vanilla, and sugar together. Fan the apples in the reserved pie baker in layers.

Make an egg wash by mixing the egg, yolk, and salt together with a fork. Brush on the outer rim of the pie shell. Using reserved brisée strips, weave the strips into a latticework design over the apples. Brush lattice with egg wash. Bake directly on the baking stone in the preheated oven for 40 to 50 minutes, or until the top of the pie is a dark golden brown.

Nutritional information per serving

(based on 12 servings):

Calories 300 (48% from fat) • carb. 37g • pro. 3g

•fat 168g • sat. fat 0g • chol. 35mg • sod. 220mg

•calc. 16mg • fiber 1g

*For a sweet Pâte Brisée, follow the same recipe as above except add ¼ cup of granulated sugar to the dry ingredients in the work bowl.

Nutritional information per serving:

Calories 47 (5% from fat) • carb. 10g • pro. 1g

•fat 0g • sat. fat 0g • chol. 0mg • sod. 98mg

•calc. 2mg • fiber 0g

Classic Apple Pie

Makes one 10-inch deep-dish pie, 8-12 servings

1 recipe sweet brisée dough

5large apples (Golden Delicious, Ginger Gold, or other similar apples), peeled, cored, halved and very thinly sliced

juice of 2 lemons

1teaspoon vanilla extract

½ cup granulated sugar

1large egg

1large egg yolk pinch table salt

Preheat Cuisinart™ Brick Oven to 350°F on the bake setting fitted with the baking stone on a rack in position A. Roll out ½ of the dough into a 10-inch disc. Fit into an ungreased, 9-inch, 1½-quart ceramic pie shell. Chill in refrigerator for about 20 minutes. Roll out remaining half of dough into

a10-inch disc on a piece of parchment. Cut into ¼ to ½-inch strips. Chill in refrigerator until needed.

Chocolate

Soufflé Cake

This rich cake is best served right out of the oven. Top with freshly whipped cream and sliced strawberries for an elegant addition.

Makes one 10-inch cake, 12-16 servings

8ounces bittersweet chocolate, chopped

2tablespoons unsalted butter, chopped, plus more to dust the cake pan

9 large eggs, separated

1¼ cup granulated sugar, divided, plus more to dust cake pan

2large egg whites

1tablespoon water pinch table salt

1⁄3 cup unbleached, all-purpose flour whipped cream (optional)

fresh strawberries, hulled and sliced (optional)

Preheat Cuisinart™ Brick Oven to 375°F on the convection bake or bake setting with a rack in position A.

Butter a 10 x 3-inch round cake pan. Cut a circle of parchment paper to line the bottom of the pan; butter the parchment; dust entire pan with sugar. Clean the lip of the pan so no butter or sugar is on it. Reserve.

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