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MICROWAVlNG AND
THE REGULAR OVEN
FOR 2-CRUST PIES
ORANGE SNAIL COFFEE CAKE
Because the microwave oven does not brown, two crust pies
1 medium orange
are not recommended for microwaving. However, you can
Water for orange juice liquid
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start cooking a two-crust pie in the microwave, then finish
1 pkg. (I/4-0z.) active dry yeast
browning and crisping it in the conventional oven.
1/4cup warm water
HONEY APPLE PIE
3 cups unsiftedall purpose flour,
Pastry for 2-crust pie (double the recipe page 52)
divided
4 cups peeled and cored sliced apples (4-6)
2 tablespoons sugar
1 teaspoon salt
2 tablespoonshoney, divided
1/4cup soft butteror margarine
1/2cup sugar
2 eggs
2 tablespoons flour
3/4 teaspoon cinnamon
Additional1/4cup sugar for filling
1/4teaspoon ground cardamom
From orange, grate enough peel to make 1 tablespoon;
1,/8 teaspoon salt
squeeze juice and add enough water to equal 1/2cup total
2 tablespoons butter
liquid.In 2-qt. microwave casserole, dissolve yeast in warm
water. Add the juice-water mixture, 11/2cups of the flour,
Divide pastry in two parts with one part slightlylarger than
sugar, salt, butter and eggs. With mixer at low speed, beat
until moistened;beat 2 minutes at medium speed. Add
the other. On floured board, with floured rollingpin, roll out
remaining 11/2cups flour and blend at low speed, just until
larger pert of pestry to fit 9-inch glass pie plate. Trim edge.
absorbed.
Into lined plate, arrange half of sliced apples and drizzle with
1 tablespoon of the honey. In small bowl, mix sugar, flour,
Proof dough: in 1-qt glass measuring cup, place 3 cups
cinnamon, cardamom and salt. Sprinkle honey-drizzled
water. MICROWAVE ON 'HI' 6 TO 8 MINUTES, until starting
apples with half of sugar mixture. Repeat layers with other
to boil. Set cup in a comer of the oven. Cover the bowl of
half of apples, honey and sugar mixture. Dot the butter over
dough loosely with wax paper and place in oven.
top. Roll out other part of pastry and vent by making
MICROWAVE ON '1' 15 TO 18 MINUTES, until dough is
decorative slits in top near the center. Moisten edge of
almost doubled in bulk.
bottom pastry by brushing with water, then place the vented
Preheat conventional oven to 375 degrees F. Drop dough
top pastry over pie; trim about 1/2-inchbeyond edge of plate,
onto floured board and roll to coat all sides with flour (dough
Fold top crust under bottom at the rim and crimp edges
is soft.) Knead lightlyabout 20 times. With floured fingers,
firmly,
flatten dough to make a rectangle about 10 by 20 inches.
Arrange shelves in conventional oven so one is on the
Mix the 1/4cup sugar and reserved 1 tablespoon orange
bottom position. Preheat the conventional oven to 450
peel; spread over dough. Roll up, starting from longest end,
degrees F. During preheating, start microwaving the pie:
to make 20-inch long roll. Seal seam very well. Grease an
MICROWAVE ON 'HI' FOR ABOUT 10 MINUTES. After
8-inch round glass dish. Place one end of dough in center of
about 8 to 9 minutes, fork the apples through one of the slits
dish and spiral the dough in circle around the center, ending
in the top pastry--apples
should be almost tender, and you
up with other end of dough to outside rim of dish. Tuck
may see juice beginning to bubble. Top crust will be almost
outside end under. Cover dish loosely with wax paper and
opaque. Transfer pie to preheated oven, placing it on the
return to microwave oven which still has the cup of water in
bottom shelf, and continue baking for 18 to 22 minutes, until
it (reheat the water, if it does not feel warm). MICROWAVE
evenly browned and you see bubbling juices. Cool before
ON '1' FOR 18 TO 22 MINUTES, until almost doubled in
cutting. Makes 6 to 8 servings,
bulk. Transfer coffee cake to preheated conventional oven
for 20 to 30 minutes, until bread sounds hollow when lighfly
thumped with finger. While hot, brush with butter if desired.
PROORNG YEAST BREAD
Makes about 8 servings.
Use the microwave for fast proofing of yeast dough before
the conventionalbaking. Dudng microwave proofing, you
shouldalso have a measuring cup of water in the oven. The
water is a precaution against overproofing;it, too, absorbs
energy.
29
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