Cuisinart DLC-XP manual For a double-crust pie, For two double-crust pies, Deep Dish Apple PIE

For a double-crust pie:

3cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1 cup (2 sticks) unsalted butter, cut in 1/2-inch pieces, well chilled

4tablespoons shortening (Crisco®), cut in 1/2-inch pieces, well chilled

5to 8 tablespoons ice water

For two double-crust pies:

6cups all-purpose flour

1teaspoon salt

1/2 teaspoon baking powder

2cups (4 sticks) unsalted butter, cut in 1/2-inch pieces, well chilled

8tablespoons shortening (Crisco®), cut in 1/2-inch pieces, well chilled

10to 16 tablespoons ice water

Insert the metal blade. Process the flour, salt and baking powder to quick sift, 10 seconds. Add the well-chilled butter and shorten- ing. Use short rapid pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a “pea” remain visi- ble, 15 to 20 pulses. Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together. Sprinkle on more water, a teaspoon (two for the double-crust recipe, four for the largest recipe) at a time, with 2 to 3 quick pulses after each addi- tion, adding just enough water for the dough to hold together easily when pressed into a ball. (Do not allow the dough to form a ball in the processor!) Add the liquid sparingly so that the dough is not sticky. Do not overprocess or the pastry will be tough, not tender and flaky.

Turn the dough out onto a lightly floured surface. Press together into a ball, and then flatten into a disk about 6 inches in diameter (two disks for the double-crust recipe, four disks for the large

recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the gluten in the flour to rest. The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month. Thaw at room temperature for an hour before using. Use as directed in recipe.

To bake the pastry blind for a single-crust filled pie or tart, roll out pastry 1/8 inch thick to fit pan; crimp and seal edges. Prick bot- tom all over with a fork. Chill for 30 minutes. Preheat the oven to 400°F. Line with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes.

Nutritional analysis based on 12 servings per pie: single-crust pie

Calories 138 (65% from fat) • pro. 1g • carbo. 11g • fat 10g •

sat fat 1g • chol 20mg • sod. 48mg • fiber 0g

Nutritional analysis based on 12 servings per pie:

double-crust pie

Calories 277 (65% from fat) • pro 3g • carbo 22g • fat 20g •

sat. fat 1g • chol. 40mg • sod. 104mg • fiber 0g

DEEP DISH APPLE PIE

Yield: 10-inch deep dish pie - 12 servings

Preparation: 15 – 20 minutes, plus 40 minutes for preparing the pastry and 2-21⁄2hours baking and cooling

Pastry for a 2 crust pie, p.47 – Ingredients may be easily doubled to make 2 pies

6Granny Smith or Golden Delicious apples,

about 8 ounces each, peeled, cored, and quartered

Juice of 1 lemon

4tablespoons unbleached all-purpose flour

3/4 cup dried cranberries, raisins, dried cherries or dried blueberries

1tablespoon freshly squeezed lemon juice

1/4 cup brown sugar 1-1/2 teaspoons vanilla

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