KitchenAid KFPW760, KFPM770 manual Pear Hazelnut Crunch Pie, ⁄4 cup granulated sugar

Pear Hazelnut Crunch Pie

19-inch pastry crust (see page 54)

Topping

11⁄2 cups hazelnuts

1⁄3 cup all-purpose flour

1⁄2 cup packed brown sugar

1⁄2 cup rolled oats

1⁄4 teaspoon cinnamon

1⁄4 teaspoon nutmeg

1⁄2 cup butter or margarine, cut into pieces and softened

Filling

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

1⁄4 cup granulated sugar

1tablespoon all-purpose flour

1tablespoon lemon juice

1⁄2 teaspoon cinnamon

Fit crust into 9-inch 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 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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