Waring CO1600WR Instruction Booklet - Page 23

PECAN PIE Makes 12 servings Crust 11⁄2 cups unbleached, all-purpose flour 1⁄4 cup granulated sugar 1⁄8 teaspoon salt 9 tablespoons unsalted butter 1 large egg Filling 1 cup dark brown sugar, packed 3 large eggs 1 cup dark corn syrup 3 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 2 cups pecan halves cooking spray Preheat oven to 325˚F on regular bake, rack adjusted to position 2 (bottom rack position). Place flour, sugar, salt, and butter in the work bowl of a food processor fitted with a metal blade. Process until mixture is like a coarse meal, about 10 seconds. While machine is running, add egg through feed tube,processing until dough forms a ball, about 30 seconds. Spray a 9-inch deep-dish pie plate with nonstick cooking spray. Press the dough into the pan. Be sure to form a solid border of crust onto the edge of the pan. Make sure there are no cracks in the crust. Reserve. Process the sugar and eggs until smooth, about 30 seconds. Add syrup, butter, vanilla, and cinnamon; process until well mixed, about 45 seconds. Place pecan halves in pie shell in a single layer; pour filling over pecans to within 1⁄8-inch of top of crust. Place filled pie pan on rack and bake until crust is browned and filling is set, about 1 hour and 15 minutes. Nutritional information per serving: Calories 433 (51% from fat) • carb. 51g • pro. 4g • fat 25g sat. fat 9g • chol. 51mg • sod. 73mg • calc. 30mg • fiber 2g 44 PÂTE BRISÉE (PIE PASTRY) Makes two 9-10 inch pastry crusts 2 cups unbleached, all-purpose flour 1 teaspoon salt 1⁄2 pound COLD unsalted butter 1⁄2 cup ice water Place flour and salt in a food processor work bowl fitted with a metal blade. Process for 10 seconds. Place butter in work bowl and pulse until the mixture resembles coarse meal with the butter visible only in tiny pea-sized bits. With the machine running, pour in water through feed tube. If mixture feels dry and does not come together when you press it together in your hand, add more ice water, a tablespoon at a time, until mixture comes together. Carefully process only until a dough ball forms. Do not overprocess!! Remove dough from bowl, divide in half, form each half into a disc and wrap in plastic to rest at least a half-hour before rolling. Nutritional information per serving: Calories 146 (63% from fat) • carb. 12g • pro. 1g • fat 10g sat. fat 6g • chol. 27mg • sod. 100mg • calc. 5mg Variation: For sweet Pâte Brisée, follow recipe except add 3 tablespoons of granulated sugar to the dry ingredients in the work bowl. MILE-HIGH APPLE PIE Serves 12 1 recipe sweet Pâte Brisée (see recipe above) 4-6 pounds Granny Smith apples, peeled, cored and cut in half (see Note) 3⁄4 cup granulated sugar 1⁄2 cup unbleached, all-purpose flour 1 tablespoon lemon zest (approximately 1 lemon) 2 tablespoons lemon juice 2 teaspoons ground cinnamon dash allspice (optional) 1 large egg 2 tablespoons water Preheat oven to 400˚F convection bake with rack in position 2 (bottom position). 45