Cuisinart DLC-5 manual Brownies, PIE Pastry, Apple Streusel PIE

BROWNIES

2ounces (60g) unsweetened chocolate squares, broken in half

1 cup sugar (7 ounces, 200g)

1/3 cup (60ml) hot melted butter or margarine

2 large eggs

1 teaspoon vanilla extract

2/3 cup all-purpose flour (3-1/3 ounces, 95g)

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup walnut halves (2 ounces, 60g)

Preheat oven to 350°F (175°C). Grease 8” x 8" (20 x 20cm) baking pan.

Insert metal blade. Put chocolate and half of sugar in work bowl. Pulse-chop 6 times, then process for 20 seconds.

Add hot butter and process for 30 seconds. Add remaining sugar, eggs and vanilla. Pulse-chop twice, then process for 10 seconds. Add dry ingredients and nuts. Pulse 6 times to combine. Spread butter in pan. Bake for 25 minutes. Let cool for 30 minutes before cutting.

Makes 16 2-inch (5cm) square brownies.

PIE PASTRY

1-1/3 cups all-purpose flour (6-1/2 ounces, 185g)

1/2 teaspoon salt

1stick (4 ounces, 115g) unsalted butter, well chilled and cut into 8 pieces

1/4 cup (60ml) ice water

Insert metal blade. Put flour, salt and butter in work bowl and pulse-chop until mixture is tex- ture of coarse meal. While machine is running, slowly pour ice water through feed tube.

Process only until clumps form. DO NOT LET

IT FORM A BALL.

Remove dough and pat it into flattened disc, wrap and refrigerate dough for 30 minutes. Roll on lightly floured board to circle 11 inches (30cm) in diameter. Transfer to 9-inch (22cm) pie pan and trim dough with scissors, leaving

1-inch (2.5cm) overlap beyond pan. Fold over- lap inside to form double thickness on sides. Pinch edges to form decorative crust. Prick

bottom and sides with fork and refrigerate until firm, about 30 minutes in refrigerator or

15 in freezer.

If using precooked filling, bake crust in preheat- ed 425°F (220°C) oven until golden and crisp, about 15 minutes. To prevent shrinking, line it first closely with heavy-duty aluminum foil and fill with dried beans or metal pie weights. Heat beans or weights in 425°F (220°C) oven at least 10 minutes before using.

If using filling that must be baked, cook crust for 5 to 8 minutes at 425°F (220°C) until set but not browned. To keep crust crisp and tender, as soon as you take it from oven brush bottom with egg white processed with 1 teaspoon of water. Add filling and continue baking.

Makes one 9-inch (22cm) pie crust.

APPLE STREUSEL PIE

1recipe Pie Pastry, prepared, chilled and ready to roll

1/2 cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup rolled oats (old-fashioned, not quick cooking)

5tablespoons cold unsalted butter, cut in 1/2-inch pieces

1/2 cup walnut halves/pieces

1-1/2 tablespoons fresh lemon juice

2pounds apples (see note), peeled, cored and quartered

2/3 cup granulated sugar

1/4 cup all-purpose flour

1teaspoon cinnamon 1/2 teaspoon ginger

1/4 teaspoon freshly ground nutmeg

1/2 cup raisins or dried cranberries (optional)

Arrange rack in lower third of oven. Preheat oven to 400°F. Dust the chilled dough lightly with flour and place on a lightly floured surface. Roll the dough into a 15-inch round, rolling from one edge to the opposite edge, rotating the dough as you go, and adding just enough flour to keep it from sticking to the counter or pin. Do not roll back and forth. When it has been rolled to size, gently fold it in half, then in half again. Lift carefully and center in a 9-inch pie plate. Unfold, and let the pastry settle into the pan. Trim edges to an even 1/2-inch overhang. Brush rim of pastry with water and fold in;

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