Sharp R-959M-A Operation Manual With Cookbook page 83

p80 8/15/06 4:22:20 PM
Serves
PASTRY:
150g butter
350g plain flour
50g sugar
2 egg yolks (medium)
cold water to mix
FILLING:
1kg cooking apple, peeled & sliced
100g demerara sugar
10ml (2 tsp) ground cinnamon
grated rind of 1 orange (optional)
1 egg (medium) mixed with a little milk to glaze
demerara sugar, to decorate
Serv
500g shortcrust pastry
FILLING:
100g caster sugar
50g plain flour
5ml (1 tsp) ground cinnamon
900g canned pear, sliced
15ml (1 tbsp) margarine
TOPPING:
100g margarine
150g brown sugar
5ml (1 tsp) ground cinnamon
45ml (3 tbsp) single cream
100g pecan nuts
RECIPES
A
PPLE PIE
1 For pastry, rub butter into flour until the mixture
resembles breadcrumbs. Stir in sugar and bind with egg
yolk. Add enough cold water to make a soft but not
sticky dough. Chill whilst making the filling.
2 For filling, combine apple, sugar, cinnamon and orange
rind (if using) in a large bowl.
Cook on 100% for 8 minutes, stir twice.
3 Line the base of a greased, 20 x 2.5cm (8" x 1") pie
dish with half the pastry. Spoon in apple mixture, roll
out remaining pastry and cover.
4 Pinch pastry edges to seal and make a slit in the centre
with a sharp knife. Brush with egg mixture to glaze and
sprinkle generously with sugar.
5 Place on the lower shelf, bake on CONVECTION
230ºC for 25 minutes until golden.
Rotate the dish 180º after half the cooking time.
P &
EAR PRALINE PIE
1 Roll out 300g of pastry large enough to line the base of
a greased 25cm (10") flan dish. Roll out 200g of pastry
large enough to make a lid.
2 Preheat the oven to CONVECTION 230ºC.
3 In a large bowl, combine the caster sugar, flour and
cinnamon. Add the pear slices and toss gently to coat.
4 Turn the pear mixture into the pastry case, cover with
the pastry lid and crimp the edges. Do not glaze.
5 Place on the low rack and cook on DUAL
CONVECTION, 230ºC, 10% for 25 minutes.
6 When the pie is cooked leave to cool slightly whilst
making the topping.
7 In a medium bowl add the margarine, brown sugar,
cinnamon and cream. Cook on 70% for 5 minutes, stir
twice.
8 Beat the topping for approximately 1 minute until just
warm, then pour over the pie. Sprinkle pecan nuts over
the topping, leave to cool before serving.
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