Cuisinart DLC-2007NC Instruction And Recipe Booklet page 47

Deep Dish Pear and Apple Pie
Pears and apples combine to make a delightful taste combination.
You may also choose to use all pears or all apples.
Makes a 10-inch (25 cm) deep dish pie - 12 servings
Pastry for a 2-crust pie, p.45
3 ripe but firm pears, about 8 ounces
(227 g) each, peeled, cored and
quartered
3 Granny Smith Apples, about 8
ounces (227 g) each, peeled, cored
and quartered
Juice of 1 lemon + 1 tablespoon (15 ml)
freshly squeezead lemon juice
Preheat the oven to 400˚ F (204˚ C).
Roll out half the pastry to fit a 10-inch (25 cm) deep-dish pie plate, leaving a 1/2-inch
(1.25 cm) overhang. Refrigerate until ready to use.
Insert the slicing disc. Arrange the pear quarters in the feed tube. Use medium pressure to
slice. Repeat until all the pears are sliced. Transfer to a bowl and toss gently with the juice of
half the lemon. Reserve. Arrange the apple quarters in the feed tube. Use medium pressure to
slice. Transfer to a bowl and toss with the juice of half the lemon. Insert the metal blade.
Process the remaining lemon juice, maple syrup and vanilla to combine.
Layer half the apples in the prepared piecrust; sprinkle with 1 tablespoon (15 ml) of the flour
and 3 tablespoons (45 ml) of the dried cranberries. Top this with a layer of half the pears
sprinkled with 1 tablespoon (15 ml) of the flour and 3 tablespoons (45 ml) of the dried
cranberries. Repeat both layers. Drizzle the maple syrup mixture evenly over the top of the
fruit. Roll out the remaining piecrust about 1/8-inch (0.31 cm) thick to fit the pie plate. Brush
the edges of the bottom crust with a little water. Carefully lay the top crust on the pie. Press
gently to seal. Trim to the edge of the pie plate; crimp or flute decoratively. Make about 10 to
12 slits in the top crust decoratively with the tip of a very sharp knife. If desired, roll out some
of the leftover crust and cut with small decorative cookie cutters. For this pie, you could use
pears, apples and leaves. Brush the bottoms of the shapes with a little water and lay atop the
crust in a decorative fashion.
Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the
edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest
on a cooling rack at least an hour before serving.
Preparation: 15 – 20 minutes (plus time to prepare pastry crust), 2 – 3 hours to bake and cool
Calories 366 (48% from fat) • carb. 44g • pro. 4g • fat 20g
sat. fat 11g • chol. 41mg • sod. 112mg • fiber 4g
4 tablespoons (50 ml) unbleached
all-purpose flour
3/4 cup (175 ml) dried cranberries (or
dried tart cherries, dried blueberries,
or raisins)
1/4 cup (50 ml) real maple syrup
(not pancake syrup)
1-1/2 teaspoons (7 ml) vanilla
Nutritional analysis per serving:
46