L'Equip 524, 528 manual Apple Cobbler, Apple Turnovers, Nectarine Angel Cake

DEHYDRATOR

well. Cut air slits in top pastry. Sprinkle lightly with sugar and cinnamon. Bake in 425°F oven 45 minutes or until apples are tender. Makes one 9” pie.

Variations:

Apple Cobbler:

Prepare pie filling. Add ½ cup dark raisins, optional. Pour into baking dish. (To prevent bubbling over, baking dish should be at least one inch deeper than filling). Combine 2/3 cup granola, 2 Tbsp brown sugar and 2 Tbsp soft butter. Sprinkle over filling. Bake in 350°F for 45 minutes or until apples are tender.

Apple Turnovers:

Thaw 6 frozen pastry shells. Prepare ½ recipe pie filling. Roll out pasty shells, one at a time, on lightly floured board, to about a 7-inch square. Spoon fill- ing into center of each. Brush edges with lightly beaten egg. Fold over one half of the square to form a triangle. Seal edges with fork. Brush tops with beaten egg. Sprinkle with sugar. Cut 2 air vents in each. Transfer to ungreased baking sheet with spatula. Bake in 435°F for 20 minutes or until browned. Makes 6.

Nectarine Angel Cake

1 angel food cake

2 cups dried nectarine slices

2 cups water or fruit juice

1 tsp cinnamon ¼ cup sugar

2 Tbsp apricot nectar or orange juice

1 cup whipping cream

1 tsp vanilla

1 tsp sugar

In saucepan soak dried nectarine slices in water or fruit juice for 1 hour. Add cinnamon and bring to a boil. Cook until most of the liquid has been absorbed, approximately 10 minutes. Stir often. Place fruit in blender and puree. Add ¼ cup sugar and apricot nectar or orange juice. Mix well. Chill. In small bowl whip whipping cream until soft peaks form. Flavor with vanilla and 1 tsp sugar. Gen- tly fold chilled nectarine puree into whipped cream. Slice angel food cake into 2-3 horizontal layers. Spread filling between each layer and chill before serving.

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