Deep Dish Pear and Apple Pie

Pears and apples combine to make a delightful taste combination.

You may also choose to use all pears or all apples.

Makes a 10-inch deep dish pie - 12 servings

 

Pastry for a 2-crust pie, p.45

4

tablespoons unbleached all-purpose

3

ripe but firm pears, about 8 ounces

 

flour

 

 

 

each, peeled, cored and quartered

3/4

cup dried cranberries (or dried tart

3

Granny Smith Apples, about 8 ounces

 

cherries, dried blueberries, or raisins)

 

 

 

each, peeled, cored and quartered

1/4

cup real maple syrup

Juice of 1 lemon + 1 tablespoon freshly

 

(not pancake syrup)

 

 

squeezed lemon juice

1-1/2

teaspoons vanilla

Preheat the oven to 400˚ F.

Roll out half the pastry to fit a 10-inch deep-dish pie plate, leaving a 1/2-inch overhang. Refrigerate until ready to use.

Insert the slicing disc. Arrange the pear quarters in the feed tube. Use medium pressure to slice. Repeat until all the pears are sliced. Transfer to a bowl and toss gently with the juice of half the lemon. Reserve. Arrange the apple quarters in the feed tube. Use medium pressure to slice. Transfer to a bowl and toss with the juice of half the lemon. Insert the metal blade. Process the remaining lemon juice, maple syrup and vanilla to combine.

Layer half the apples in the prepared piecrust; sprinkle with 1 tablespoon of the flour and 3 tablespoons of the dried cranberries. Top this with a layer of half the pears sprinkled with 1 tablespoon of the flour and 3 tablespoons of the dried cranberries. Repeat both layers. Drizzle the maple syrup mixture evenly over the top of the fruit. Roll out the remaining piecrust about 1/8-inch thick to fit the pie plate. Brush the edges of the bottom crust with a little water. Carefully lay the top crust 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 decora- tive cookie cutters. For this pie, you could use pears, apples and leaves. Brush the bottoms of the shapes with a little water and lay atop the crust in a decorative fashion.

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 at least an hour before serving.

Preparation: 15 – 20 minutes (plus time to prepare pastry crust), 2 – 3 hours to bake and cool

Nutritional analysis per serving:

Calories 366 (48% from fat) • carb. 44g • pro. 4g • fat 20g

sat. fat 11g • chol. 41mg • sod. 112mg • fiber 4g

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Cuisinart DLC-2007 manual Deep Dish Pear and Apple Pie
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DLC-2007 specifications

The Cuisinart DLC-2007 is a well-regarded food processor, known for its versatility and efficiency in the kitchen. Designed for both novice and experienced chefs, this model combines innovative technology with practical features to streamline food preparation processes.

One of the standout features of the Cuisinart DLC-2007 is its powerful 600-watt motor. This robust motor provides ample strength to handle various ingredients, from tough vegetables to soft fruits, making it suitable for a wide range of culinary tasks. Coupled with an extra-large feed tube, the processor allows for the easy addition of larger food items, minimizing the need for pre-cutting and enhancing convenience.

The DLC-2007 comes equipped with a range of stainless steel blades and discs that cater to different functions. This includes a sharp slicing disc for precise cuts, a shredding disc for grating cheese or vegetables, and a mixing blade that effectively processes dough and purées. These components are durable and designed to maintain sharpness, ensuring optimal performance over time.

One of the key technologies integrated into the Cuisinart DLC-2007 is its patented interlocking design. This safety feature ensures that the processor only operates when the bowl and lid are correctly locked in place, preventing accidental operation and enhancing user safety. In addition to this, the processor boasts an easy-to-clean design; all removable parts are dishwasher safe, simplifying the cleaning process.

The user-friendly controls on the DLC-2007 include a simple on/off pulse function, allowing for precise control over food textures. Users can easily process ingredients to their desired consistency, whether they need a coarse chop or a fine purée. This flexibility is particularly beneficial for creating varied textures in dishes, from chunky salsas to smooth sauces.

Size-wise, the Cuisinart DLC-2007 is designed with practicality in mind. Its compact design makes it easy to store, while still offering a generous capacity of 7 cups. This means users can prepare meals for families or small gatherings without the need for multiple batches.

In summary, the Cuisinart DLC-2007 is a powerful, versatile food processor that stands out for its efficient motor, range of cutting tools, safety features, and ease of use. Whether you're chopping, slicing, shredding, or mixing, this food processor is built to meet the demands of any cooking enthusiast. Its combination of advanced technology and thoughtful design makes it a valuable addition to any kitchen.
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