Cuisinart DLC-2009CHB manual Deep Dish Pear and Apple Pie

fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400ºF. Line with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes.

Nutritional information per serving (2-crust, 12 servings): Calories 252 (60% from fat) • carb. 22g • pro. 3g • fat 17g • sat. fat 10g

• chol. 40mg • sod. 107mg • calc. 2mg fiber 1g

Deep Dish Pear and Apple Pie

Pears and apples combine to make a delightful taste combination.

If you want, you may use use all pears or all apples.

Makes a 10-inch deep dish pie /12 servings

pastry for a 2-crust pie, page 68

3ripe but firm pears, about 8 ounces each, peeled, cored and quartered

juice from 1 lemon

¼cup pure maple syrup (not pancake syrup) 1½ teaspoons pure vanilla extract

3Granny Smith apples, about 8 ounces each, peeled, cored and quartered

4tablespoons unbleached, all-purpose flour, divided

¾ cup dried cranberries

Preheat the oven to 400ºF.

Roll out half the pastry to fit a 10-inch deep dish pie plate, leaving a ½-inch overhang. Refrigerate until ready to use.

Insert the slicing disk. 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 half of the lemon juice. Reserve. Arrange the apple quarters in the feed tube. Use medium pressure to slice. Transfer to a bowl and toss with the remaining lemon juice. Insert the metal blade. Process the maple syrup and vanilla to combine.

Layer half of 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 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 pie crust 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 decorative 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.

Nutritional information per serving:

Calories 351 (43% from fat) • carb. 47g • pro. 4g • fat 17g • sat. fat 10g

• chol. 40mg • sod. 108mg • calc 13mg • fiber 3g

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