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

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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