Viking RDMOR206SS Convection Cookbook - Page 40

Harvest Fruit Pie 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 2/3 cup plus 2 tablespoons vegetable shortening 4 to 5 tablespoons cold water 3/4 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 6 cups sliced, peeled apples and pears 2 tablespoons margarine or butter 1 tablespoon milk 1 tablespoon sugar  Makes 8 servings Preheat oven 375˚F. Combine 2 cups flour, the salt and 1 teaspoon cinnamon in medium bowl. Cut in shortening. Sprinkle in water, 1 tablespoon at a time, until flour is moistened. Gather dough into ball; divide in half. Roll each half into 9-inch circle. Ease 1 circle into 9-inch pie pan. Combine 3/4 cup sugar, 1/4 cup flour, 1/2 teaspoon cinna- mon and the nutmeg; mix with apples and pears. Turn into pastry-lined pan; dot with margarine. Cover with top crust. Brush crust with milk; sprinkle with 1 tablespoon sugar. Trim, seal and flute. Cut small slits in top crust. Place on low rack. Bake 35 minutes on *HIGH MIX, 375˚F. or until juices begin to bubble. * Necessary to change temperature on HIGH MIX. Per Serving: Calories: 469 Protein: 4 g. Carbohydrate: 63 g. Fat: 23 g. Cholesterol: - Sodium: 302 mg. Peach Küchen 1 cup all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 cup margarine or butter 4 to 5 medium peaches, peeled and sliced or 1 package (20 ounces) frozen peaches, defrosted and drained 1/4 cup sugar 1 teaspoon ground cinnamon 1 cup dairy sour cream 1 egg yolk, slightly beaten 1 teaspoon vanilla  Makes 8 servings Combine flour, 1 tablespoon sugar, salt and baking powder in medium bowl; mix well. Using a pastry blender, cut in margarine until mixture resembles coarse crumbs. Turn mixture into baking pan, 8x8 inches. Pat evenly over bottom and onefourth way up the sides. Arrange peaches on top of flour mixture. Combine sugar and cinnamon; sprinkle over peaches. Combine sour cream, egg yolk and vanilla; pour over peach mixture. Bake 30 minutes on *LOW MIX, 350˚F. or until juice begins to bubble. Cool; cut into squares. * Necessary to change temperature on LOW MIX. Per Serving: Calories: 230 Protein: 3 g. Carbohydrate: 26 g. Fat: 13 g. Cholesterol: 47 mg. Sodium: 161 mg. Coconut Oatmeal Pie 3 eggs, well beaten 1 cup packed brown sugar 2/3 cup granulated sugar 2/3 cup quick-cooking oats 2/3 cup shredded coconut 1/2 cup milk 2 tablespoons margarine or butter, melted 1 teaspoon vanilla 1/2 cup broken pecans 1 9-inch unbaked pie shell  Makes 8 servings Preheat oven 450˚F. Combine all ingredients except pecans in large bowl. Add pecans; mix well. Pour into pie shell. Place pie on low rack. Bake at 450˚F. 8 minutes, then bake 15 minutes on *LOW MIX, 350˚F. or until set. * Necessary to change temperature on LOW MIX. Per Serving: Calories: 504 Protein: 7 g. Carbohydrate: 66 g. Fat: 25 g. Cholesterol: 104 mg. Sodium: 215 mg. 38