L'Equip EXPANDABLE 528 Owner's Manual page 33

Pastry for 9-inch 2-crust pie
Sugar and cinnamon
Combine apples and boiling water. Let stand 15 minutes. Drain liquid into
saucepan. Stir together sugar and cornstarch. Add to liquid. Add cinnamon and
nutmeg. Cook over medium heat, stirring constantly, until mixture boils. Add
apples. Pour into pastry lined pie plate. Top with remaining pastry. Seal edges
well. Cut air slits in top pastry. Sprinkle lightly with sugar and cinnamon. Bake in
425°F oven 45 minutes or until apples are tender. Makes one 9" pie.
Variations:
Apple Cobbler:
Prepare pie filling. Add ½ cup dark raisins, optional. Pour into baking dish. (To
prevent bubbling over, baking dish should be at least one inch deeper than
filling). Combine 2/3 cup granola, 2 Tbsp brown sugar and 2 Tbsp soft butter.
Sprinkle over filling. Bake in 350°F for 45 minutes or until apples are tender.
Apple Turnovers:
Thaw 6 frozen pastry shells. Prepare ½ recipe pie filling. Roll out pasty shells,
one at a time, on lightly floured board, to about a 7-inch square. Spoon fill-
ing into center of each. Brush edges with lightly beaten egg. Fold over one
half of the square to form a triangle. Seal edges with fork. Brush tops with
beaten egg. Sprinkle with sugar. Cut 2 air vents in each. Transfer to ungreased
baking sheet with spatula. Bake in 435°F for 20 minutes or until browned.
Makes 6.
Nectarine Angel Cake
1 angel food cake
2 cups dried nectarine slices
2 cups water or fruit juice
1 tsp cinnamon
¼ cup sugar
2 Tbsp apricot nectar or orange juice
1 cup whipping cream
1 tsp vanilla
1 tsp sugar
In saucepan soak dried nectarine slices in water or fruit juice for 1 hour. Add
cinnamon and bring to a boil. Cook until most of the liquid has been absorbed,
approximately 10 minutes. Stir often. Place fruit in blender and puree. Add ¼
cup sugar and apricot nectar or orange juice. Mix well. Chill. In small bowl whip
whipping cream until soft peaks form. Flavor with vanilla and 1 tsp sugar. Gen-
tly fold chilled nectarine puree into whipped cream. Slice angel food cake into
2-3 horizontal layers. Spread filling between each layer and chill before serving.
Dips
Herb Yogurt Dip
1 Tbsp crushed dried parsley
2 tsp water
1 cup plain yogurt
1 Tbsp cider vinegar
1 Tbsp salad oil
½ tsp dried dill weed
½ tsp dried marjoram
½ tsp dried oregano
¼ tsp salt
tsp pepper
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