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DESSERTS
DESSERTS
CLASSIC APPLE PIE
Everyone needs a fail-proof apple pie recipe –
here is our favourite to share with you and your family.
Makes one 10-inch (25 cm) pie, 8 to 12 servings
1. Preheat oven to 450°F (230°C) with the rack in the
lower third of the oven.
2. Roll out one of the discs of dough to
1
⁄8-inch-thick
(0.3 cm) circle and fit into a 10-inch (25 cm) pie plate.
Chill in refrigerator for a minimum of 20 minutes.
Using a fork, prick the chilled dough evenly all over,
but make sure not to go entirely through the dough.
3. While dough is chilling, prepare the filling. Insert the
slicing disc into the work bowl of the food processor.
Stand the apple halves upright in the feed tube and
slice on High. Transfer to a large bowl and gently toss
with the lemon juice, spices, salt, vanilla and sugar.
4. Transfer the apple mixture to the pie shell.
5. Roll out the remaining dough into a 10-inch (25 cm)
disc. Brush the outer rim of the pie shell with the egg
wash. Press the dough disc on top of the filled pie
plate, pressing down the sides to seal. Using a paring
knife, trim any excess dough and discard (or save for
another use). Cut four ½-inch (1.25 cm) vents in the
center of the top of the pie crust in a circular pattern,
similar to a clock’s 12, 3, 6 and 9 o’clock positions.
Brush the top with more of the egg wash and sprinkle
with granulated sugar.
6. Bake the pie for 15 minutes, then reduce the
temperature to 350°F (180°C) and continue to bake
until golden brown, approximately another
40 minutes. Let the pie rest on a cooling rack at
least 40 minutes before serving.
Nutritional information per serving (based on 12 servings):
Calories 263 (51% from fat) • carb. 30g • pro. 2g • fat 15g
• sat. fat 9g • chol. 48mg • sod. 241mg • calc. 5mg • fiber 1g
1 RECIPE PÂTE BRISÉE DOUGH
(PAGE 55)
1½ POUNDS (750 G) APPLES
(GOLDEN DELICIOUS, GINGER
GOLD, OR PINK LADY TEND
TO BE THE TASTIEST), ABOUT
4 MEDIUM, PEELED, CORED,
AND HALVED
JUICE OF ½ MEDIUM LEMON
½ TEASPOON (2 ML) GROUND
CINNAMON
PINCH GROUND NUTMEG
¼ TEASPOON (1 ML) KOSHER
SALT
1 TEASPOON (5 ML) PURE
VANILLA EXTRACT
½ CUP (125 ML) GRANULATED
SUGAR PLUS MORE FOR
SPRINKLING
EGG WASH [1 LARGE EGG,
LIGHTLY BEATEN WITH
1 TEASPOON (5 ML) OF
WATER]
CARROT CAKE WITH CREAM CHEESE FROSTING
A cake that is moist, sweet and a bit tangy. Garnish the top with sliced
toasted almonds or finely chopped walnuts for a perfect presentation.
Makes one 9-inch (23 cm) round cake, about 10 servings
1. Preheat oven to 350°F (180°C). Coat a 9-inch (23 cm)
round baking pan with cooking spray; set aside.
2. Insert the chopping blade into the work bowl of the
food processor. Add the flour, cinnamon, baking
powder, baking soda and salt. Process on Low
10 seconds. Transfer to a large mixing bowl.
3.
Put the walnuts into the work bowl and pulse 2 to 3
times to coarsely chop. Leaving the nuts in the bowl,
remove the chopping blade and replace with the
medium shredding disc. Shred the carrots on High.
Add the nuts and carrots to the bowl with the dry
ingredients.
4. Remove the shredding disc and replace with the
chopping blade. Add the sugars to the work bowl. In a
large measuring cup combine the oil, eggs and vanilla.
While the unit is running on Low, gradually add the
wet ingredients through the feed tube. Process until
well mixed, about 30 to 45 seconds, stopping to
scrape down the sides of the bowl as needed. Add
the wet ingredients to the dry and stir until just
combined.
5.
Pour the batter into the prepared pan and bake for
35 minutes or until a cake tester inserted in the center
comes out clean. Cool completely in the pan.
6. Prepare the frosting. Clean the chopping blade and
insert into the work bowl. Add the cream cheese and
butter and process on High until smooth, about 60
seconds, stopping to scrape down the sides of the
bowl. Add the goat cheese; process another 10 to 15
seconds. Add the sugar, salt and vanilla and process
until completely smooth, another 15 to 20 seconds.
7.
Once the cake has cooled, remove from the pan and
turn out onto a serving plate or cake stand. Frost the
entire cake, spreading evenly on the top and sides with
an offset spatula. Chill cake slightly before serving.
NONSTICK COOKING SPRAY
¾ CUP (175 ML) PLUS 2 TABLE
-
SPOONS (30 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
1 TEASPOON (5 ML) GROUND
CINNAMON
1 TEASPOON (5 ML) BAKING
POWDER
½ TEASPOON (2 ML) BAKING SODA
½ TEASPOON (2 ML) KOSHER SALT
1
CUP (250 ML) WALNUTS, TOASTED
½ POUND (250 G) CARROTS
(3 TO 4 MEDIUM) PEELED
½ CUP (125 ML) GRANULATED
SUGAR
½ CUP (125 ML) PACKED LIGHT OR
DARK BROWN SUGAR
½ CUP (125 ML) PLUS
2 TABLESPOONS (30 ML)
VEGETABLE OIL
2 LARGE EGGS
1 TEASPOON (5 ML) PURE
VANILLA EXTRACT
FROSTING:
8 OUNCES (230 G) CREAM CHEESE,
ROOM TEMPERATURE AND CUT
INTO 8 PIECES
1 STICK UNSALTED BUTTER, ROOM
TEMPERATURE AND CUT INTO
4 PIECES
2 OUNCES (60 G) GOAT CHEESE,
ROOM TEMPERATURE (SOUR
CREAM OR PLAIN YOGURT CAN
BE SUBSTITUTED)
2
⁄3
CUP (150 ML) CONFECTIONERS’
SUGAR
¼ TEASPOON (1 ML) KOSHER SALT
½ TEASPOON (2 ML) PURE VANILLA
EXTRACT
Nutritional information per serving:
Calories 495 (62% from fat) • carb. 41g
• pro. 7g • fat 35g • sat. fat 11g
• chol. 74mg • sod. 405mg • calc. 58mg
• fiber 2g
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