Waring CO1000 Instruction Book page 21

MILE-HIGH APPLE PIE
Serves 12
1 recipe sweet Pâte Brisée (page 39)
4 to 6 pounds Granny Smith apples, peeled, cored and cut in half
(see Note)
3 ⁄ cup granulated sugar
4
1
⁄ cup unbleached, all-purpose flour
2
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).
Divide pâte brisée into 2 pieces, one slightly larger than the other.
On a floured surface, roll out the smaller of the two pieces to fit a 9-inch
pie plate so that the dough hangs over the edge of the plate. Cut the
dough if necessary so that the overhang is about 1 inch long. Place in the
refrigerator for at least a half hour to rest.
Slice the apple halves thin (about
Toss with sugar, flour, lemon zest, juice, cinnamon and allspice.
Carefully fill the pie with the apple slices starting in concentric circles. As
you start to gain height with the apples keep layering the slices evenly,
lightly pressing on layers as you go. Be sure to fill in gaps with slices until
all the apples are used.
Roll out the larger piece of pastry, turning the dough on the floured
surface as you roll. You should have an abundant amount to cover the
pie. Very carefully, fold the rolled dough in half and lay the folded edge
across the center (diameter) of the pie, touching the pie plate on each
edge. Carefully unfold the dough, lifting as you unfold, to drape the
pastry on top of the apples. Press the bottom and top edges together
folding over the overhang. Decorate the crust if you wish using your
thumb and first finger or a fork. With a knife, cut three
the top of the pie.
In a small bowl whisk together the egg and water and brush the egg wash
all over the top of the pie.
1 ⁄ -inch) and place in large mixing bowl.
8
1 ⁄ -inch vents on
2
40
Bake for 15 minutes. Reduce the temperature to 325˚F and bake for an
additional hour, or hour and 15 minutes, until the crust is nicely browned.
At this point the crust may be done but apples may need additional time
to bake. Cover the pie crust with foil and return to the oven for up to an
additional half hour, until the juices are bubbling. Serve warm or room
temperature.
NOTE: The amount of apples depends on how deep your pie plate is.
For best results with this recipe, use a disposable aluminum pie plate
which is rather shallow, holding 4½ pounds of apples.
Nutritional information per serving:
Calories 593 (29% from fat) • carb. 105g • pro. 5g • fat 20g
sat. fat 12g • chol. 50mg • sod. 182mg • calc. 29mg
CHOCOLATE SOUFFLÉ CAKE
This decadent cake is terrific served with whipped cream and/or ice
cream and raspberry sauce.
Makes one 10-inch round cake (16 slices)
2 tablespoons unsalted butter plus
extra to prepare cake pan
1
⁄ cup unbleached, all-purpose flour, plus
3
extra to prepare cake pan
8 ounces bittersweet chocolate
9 large eggs
2 large egg whites
1
1 ⁄ cups granulated sugar
4
Preheat oven to 350°F on convection bake with the rack placed in
position 1 (bottom position).
Cut a circle of parchment paper to line a 10-inch round cake pan. Butter
the bottom and sides of cake pan well. Add enough flour to coat the
buttered interior. Tap the pan to remove and discard any excess flour.
Place the parchment circle on the bottom of the pan and butter and flour
it as well.
Melt the chocolate and the 2 tablespoons of butter together in a double
boiler and reserve.
Separate the eggs into two mixing bowls, adding the extra whites to the
3
bowl of whites. Add ⁄ cup of sugar to the bowl of yolks. Using an electric
4
mixer, mix the yolks and sugar until mixture is pale and thick, about 3 to 4
minutes. Whisk chocolate into yolks and sugar.
41