43
DESSERTS
44
DESSERTS
Makes one 9-inch (23 cm) deep-dish pie, 8 to 12 servings
Approximate preparation time: 55 to 65 minutes, including
baking time
Preheat oven to 350°F (180°C).
Roll out dough into a 10-inch (25 cm) disc. Fit into an
ungreased, 9-inch (23 cm) , 1½-quart (1.4 L) ceramic pie baker.
Chill in refrigerator for about 20 minutes.
Insert the slicing disc assembly, adjusted to 4mm, into the large
work bowl of the Cuisinart
®
Food Processor and slice the
apples.
In a large bowl, toss the apples, lemon juice, vanilla paste, and
sugar together. Carefully spread the jam on the bottom of the
chilled pie shell, then fan the apples in layers.
Top the pie evenly with the crumb topping and bake for 40 to
50 minutes, or until the top of the pie is a dark golden brown.
Nutritional information per serving (based on 12 servings):
Calories 166 (8% from fat)
|
carb. 36g
|
pro. 3g
|
fat 1g
|
sat. fat 0g
|
chol. 36mg
|
sod. 225mg
|
calc. 10mg
|
fiber 2g
½
recipe
sweet
p
âte
b
risée
douGh
(
paGe
15)
5
larGe
apples
(
Golden
delicious
,
GinGer
Gold
,
or
other
similar
apples
),
peeled
,
cored
and
halved
juice
of
2
lemons
1
teaspoon
(5
ml
)
vanilla
paste
½
cup
(125
ml
)
Granulated
suGar
2
tablespoons
(30
ml
)
apricot
jam
1
recipe
c
rumb
p
ie
t
oppinG
(
below
)
The adjustable slicing disc makes preparing this pie a breeze .
APPLE CRUmB PIE
Pair this topping with our Apple Crumb recipe, or any fruit-filled pie.
CRUmB PIE TOPPING
makes enough crumb topping for one pie
Approximate preparation time: 3 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Add the pecans and pulse to
roughly chop. Add remaining ingredients and pulse until
mixture is well combined – mixture should resemble crumbs.
Nutritional information per serving (based on 12 servings):
Calories 89 (69% from fat)
|
carb. 6g
|
pro. 1g
|
fat 7g
|
sat. fat 3g
|
chol. 13mg
|
sod. 44mg
|
calc. 5mg
|
fiber 1g
¹∕³
cup
(75
ml
)
toasted
pecans
¾
cup
(175
ml
)
unbleached
,
all
-
purpose
flour
¹∕³
cup
(175
ml
)
unsalted
butter
,
cold
and
cut
into
cubes
1¼
teaspoons
(6
ml
)
Ground
cinnamon
¼
teaspoon
(1
ml
)
salt
1
recipe
c
hocolate
c
ookie
c
rust
(
below
)
4
medium
bananas
¼
teaspoon
(1
ml
)
Ground
cinnamon
1
recipe
liGhter
p
astry
c
ream
(
paGe
45)
Makes one 9-inch (23 cm) pie, 16 servings
Approximate preparation time: 50 minutes, including pastry
cream; allow 2 hours for chilling
Preheat oven to 375°F (190°C).
Prepare Chocolate Cookie Crust according to recipe below.
Insert the slicing disc, adjusted to 4mm, into the large work
bowl of the Cuisinart
®
Food Processor and slice the bananas.
Gently fold the bananas and cinnamon into the
prepared lightened pastry cream. Pour the banana pastry
cream equally into the baked, cooled cookie crust and chill for
at least 2 hours before serving.
Nutritional information per serving:
Calories 315 (52% from fat)
|
carb. 35g
|
pro. 4g
|
fat 19g
|
sat. fat 11g
|
chol. 111mg
|
sod. 177mg
|
calc. 61mg
|
fiber 2g
Everyone will love this Southern-inspired dessert .
BANANA CREAm PIE
24
chocolate
wafers
,
about
½
box
2
teaspoons
Granulated
suGar
¼
cup
(50
ml
)
unsalted
butter
,
melted
Makes 1 cup (250 ml), 12 servings
Approximate preparation time: 1 minute plus
15 minutes for baking time
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the cookies and pulse 10
times. Add the sugar and pulse an additional 5 times. With the
machine running, drizzle in the melted butter until incorpo-
rated.
Press crust into a 9-inch (23 cm) pie or cake plate and bake in a
375°F (190°C) oven for 15 minutes before filling.
We love this with our Banana Cream Pie, but it also makes
a cheesecake even more decadent .
CHOCOLATE COOKIE CRUST
