Cuisinart FP-12NC Series Instruction And Recipe Booklet page 30

APPLE CRUmB PIE
The adjustable slicing disc makes preparing this pie a breeze .
makes one 9-inch (23 cm) deep-dish pie, 8 to 12 servings
including baking time
½ recIPe sweeT PâTe brIsée
Preheat oven to 350°F (180°C).
douGh (PaGe 15)
5 larGe aPPles (Golden
Roll out dough into a 10-inch (25 cm) disc. Fit into an
delIcIous, GInGer
ungreased, 9-inch (23 cm) , 1½-quart (1.4 L) ceramic pie
Gold, or oTher sImIlar
baker. Chill in refrigerator for about 20 minutes.
aPPles), Peeled, cored
and halved
Insert the slicing disc assembly, adjusted to 4mm, into the
juIce of 2 lemons
large work bowl of the Cuisinart
1 TeasPoon (5 ml) vanIlla
slice the apples.
PasTe
½ cuP (125 ml) GranulaTed
In a large bowl, toss the apples, lemon juice, vanilla paste,
suGar
and sugar together. Carefully spread the jam on the
2 TablesPoons (30 ml)
bottom of the chilled pie shell, then fan the apples in
aPrIcoT jam
layers.
1 recIPe crumb PIe ToP-
PInG
Top the pie evenly with the crumb topping and bake for
(below)
40 to 50 minutes, or until the top of the pie is a dark
golden brown.
Nutritional information per serving (based on 12 servings):
Calories 166 (8% from fat)
sat. fat 0g
CRUmB PIE TOPPING
Pair this topping with our Apple Crumb recipe, or any fruit-filled pie .
¹∕ ³ cuP (75 ml) ToasTed
Pecans
¾ cuP (175 ml) unbleached,
all-PurPose flour
¹∕ ³ cuP (175 ml) unsalTed
buTTer, cold
and cuT InTo cubes
1¼ TeasPoons (6 ml)
Ground
cInnamon
¼ TeasPoon (1 ml) salT
DESSERTS
58
Approximate preparation time: 55 to 65 minutes,
® Food Processor and
| |
carb. 36g pro. 3g
| | |
chol. 36mg sod. 225mg calc. 10mg
makes enough crumb topping for one pie
Approximate preparation time: 3 minutes
Insert the small metal chopping blade into the small
work bowl of the Cuisinart Food Processor. Add the
®
pecans and pulse to roughly chop. Add remaining
ingredients and pulse until mixture is well combined
– mixture should resemble crumbs.
Nutritional information per serving (based on 12 servings):
| |
Calories 89 (69% from fat) carb. 6g pro. 1g
| | |
sat. fat 3g chol. 13mg sod. 44mg calc. 5mg
1 recIPe chocolaTe
cookIe crusT (below)
4 medIum bananas
¼ TeasPoon (1 ml) Ground
cInnamon
1 recIPe lIGhTer PasTry
cream (PaGe 44)
| |
fat 1g
|
fiber 2g
24 chocolaTe wafers,
abouT ½ box
2 TeasPoons GranulaTed
suGar
¼ cuP (50 ml) unsalTed
buTTer, melTed
| |
fat 7g
|
fiber 1g
BANANA CREAm PIE
Everyone will love this Southern-inspired dessert .
makes one 9-inch (23 cm) pie
Approximate preparation time: 50 minutes, including
pastry cream; allow 2 hours for chilling
Preheat oven to 375°F (190°C).
Prepare chocolate cookie crust according to recipe.
Press cookie crust into a 9-inch (23 cm) pie plate and bake
for 15 minutes.
Insert the slicing disc assembly, adjusted to 4 mm, into the
large work bowl of the Cuisinart
slice the bananas.
Gently fold the bananas and cinnamon into the prepared
lighter pastry cream. Pour the banana pastry cream into
the baked, cooled cookie crust and chill for at least
2 hours before serving.
Nutritional information per serving:
Calories 315 (52% from fat)
|
sat. fat 11g chol. 111mg
CHOCOLATE COOKIE CRUST
We love this with our Banana Cream Pie,
but it also makes a cheesecake even more decadent .
makes 1 cup (250 ml), 12 servings
Approximate preparation time: 1 minute plus
15 minutes for baking time
Insert the large metal chopping blade into the large work
bowl of the Cuisinart
and pulse 10 times. Add the sugar and pulse an addition-
al 5 times. With the machine running, drizzle in the melted
butter until incorporated.
Press crust into a 9-inch (23 cm) pie or cake plate and
bake in a 375°F (190°C) oven for 15 minutes before filling.
Nutritional information per serving:
Calories 85 (55% from fat)
|
sat. fat 3g chol. 10mg
Food Processor and
®
| | | |
carb. 35g pro. 4g fat 19g
| | |
sod. 177mg calc. 61mg fiber 2g
® Food Processor. Add the cookies
| | | |
carb. 9g pro. 1g fat 5g
| | |
sod. 65mg calc. 3mg fiber 0g
DESSERTS
59