KitchenAid 4KFP740 manual Pear Hazelnut Crunch Pie, 1 9-inch 23 cm pastry crust see page

Pear Hazelnut Crunch Pie

19-inch (23 cm) pastry crust (see page 39)

Topping

11⁄2 cups (355 ml)

hazelnuts

1⁄3 cup (80 ml) all-purpose flour

1⁄2 cup (120 ml) packed brown sugar

1⁄2 cup (120 ml) rolled oats

1⁄4 teaspoon (1 ml) cinnamon

1⁄4 teaspoon (1 ml) nutmeg

1⁄2 cup (120 ml) butter or margarine, cut into pieces and softened

Filling

4large firm pears, peeled, cut into halves lengthwise, and cored

1⁄4 cup (60 ml) granulated sugar

1tablespoon (15 ml) all-purpose flour

1tablespoon (15 ml) lemon juice

1⁄2 teaspoon (2 ml) cinnamon

Fit crust into 9-inch (23 cm) pie plate. Flute edges; set aside.

Position multipurpose blade in work bowl. Add all topping ingredients except butter. Pulse 4 to 5 times, about 2 seconds each time, or until nuts are coarsely chopped. Add butter. Pulse 4 to 5 times, about 3 seconds each time, or until crumbly. Remove and set aside.

Exchange multipurpose blade for 2 mm slicing disc in work bowl. Add pears. Process to slice. Remove to large mixing bowl. Add remaining filling ingredients. Mix well.

Add pear mixture to crust. Cover with hazelnut topping. Loosely cover pie with foil. Bake at 375°F (191°C) for 45 minutes. Remove foil. Bake an additional 15 to 30 minutes, or until filling is bubbly and fruit is tender.

Yield: 8 servings.

Tip: For apple and pear filling, substitute 2 large crisp apples for 2 pears.

Per Serving: About 560 cal, 7 g pro, 60 g carb,

35 g total fat, 11 g sat fat, 35 mg chol, 80 mg sod.

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