KitchenAid KFP750OB Instructions and Recipes - Page 51

Pear Hazelnut Crunch Pie 1 9-inch pastry crust (see page 50) 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 4 large firm pears, peeled, cut into halves lengthwise, and cored 1⁄4 cup granulated sugar 1 tablespoon all-purpose flour 1 tablespoon 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. 49