Cuisinart CFP-11BCPCC Instruction And Recipe Booklet Download

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For a one-crust pie:
1½ cups (375 ml) unbleached, all-purpose flour
¼ teaspoon (1 ml) table salt

⁄

teaspoon (0.5 ml) baking powder

tablespoons (120 ml) unsalted butter, cut into

½-inch (1.25 cm) pieces, well chilled

tablespoons (30 ml) shortening, cut into

½-inch (1.25 cm) pieces, well chilled

2 to 4 tablespoons (30 to 60 ml) ice water

For a two-crust pie:
3

cups (750 ml) unbleached all-purpose flour

½  teaspoon (2 ml) table salt
¼  teaspoon (1 ml) baking powder
16   tablespoons (240 ml) unsalted butter,

cut into ½-inch (1.25 cm) pieces, well chilled

tablespoons (30 ml) shortening,

cut in ½-inch (1.25 cm) pieces, well chilled

5 to 8 tablespoons (75 to 120 ml)

ice water

Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the well
chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse cornmeal and
no pieces of butter larger than a “pea” remain visible, 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 (5 ml) [two (10 ml) for the two-crust recipe] at a time, with 2 to 3 quick pulses after each
addition, 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, then flatten into a disc
about 6 inches (15 cm) in diameter (two discs for the two-crust recipe). Wrap in plastic wrap and
refrigerate for 1 hour before continuing to allow the glutens 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.
To prebake the pastry (bake blind) for a single-crust filled pie or tart, roll out pastry

⁄

-inch (0.3 cm) thick

to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven
to 400˚F (200°C). Line pie pan with a sheet of aluminum foil or parchment paper and fill with pie weights,
dry rice or beans. Bake for 15 minutes.

Nutritional information based on 12 servings per 1-crust pie:

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

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

Nutritional information based on 12 servings per 2-crust pie:

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

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

Basic Flaky Pastry Dough

Leftover pastry may be rolled out and cut into shapes to garnish the pie,

or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked

until lightly browned.

Makes ample crust for a 9- to 11-inch (23 x 27.5 cm) regular or deep-dish pie or tart

Preparation: 10 minutes, plus 30 minutes resting time

1 recipe single crust pastry

(preceding recipe)

½  cup (125 ml) packed light brown sugar
½  cup (125 ml) walnuts, pecans or almonds
¼  cup (60 ml) rolled oats

(not quick cooking)

¼ cup (60 ml) unbleached, all-purpose flour
¼ cup (60 ml) unsalted butter, room

temperature

large apples, peeled, cored and cut into

eighths (1 Granny Smith + 2 Golden

Delicious, or 3 Winesaps or Pippins)

3   large eggs
¾   cup (175 ml) lowfat sour cream
½   cup (125 ml) granulated sugar
¼   cup (60 ml) unbleached, all-purpose flour
1½  tablespoons (25 ml) pure vanilla extract
¼  teaspoon (1 ml) table salt

Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the pastry

⁄

inch (0.3 cm) thick, about 3 inches (6 cm) larger than

the diameter of a 10-inch deep dish pie plate. Lift carefully, using a dough scraper to help lift the pastry.
Loosely fold in half, then into quarters to form a wedge shape. Position the point of the wedge in the
center of the pie plate and carefully unfold the dough into the pan. Make sure there are no air pockets
between the dough and the pan. (If any tears in the crust occur, mend them by brushing lightly with
water and pinching together, or patching with a scrap of rolled dough.) Trim evenly, leaving a 1-inch
(2.5 cm) overhang. Lightly brush the edge of the pastry with water and fold over. Seal and crimp or
flute decoratively. Refrigerate until ready to use. Roll the trimmings into a flat disc, wrap, refrigerate
and reserve for another use or discard.
Insert the metal blade. Use the pulse to combine the brown sugar, nuts, oats, flour and butter. Pulse
until the nuts are roughly chopped. Transfer to a bowl; knead with your fingers until the mixture
resembles coarse crumbs. Refrigerate while continuing.
Insert the slicing disc. Arrange the apples in the large feed tube and slice. Transfer the apples to the
piecrust; spread evenly in the crust. Insert the metal blade. Process the eggs, sour cream, sugar, flour,
vanilla, and salt until smooth, about 10 seconds. Scrape the work bowl and process 5 seconds longer.
Pour this mixture over the apples. Top with the reserved crumb mixture and bake in the bottom third of
the preheated oven for 50 to 60 minutes, until golden, a little bubbly and slightly puffed. Check the pie
after 30 minutes – if the crust begins to brown too much, cover with foil strips or commercially available
piecrust shield strips for the duration of the baking time. Cool on a rack at least 1 hour before serving.