Use and Care Manual

31
½ cup rolled oats (old-fashioned, not
quick-cooking)
½ cup sugar
5 tablespoons cold unsalted butter,
cut into ½-inch pieces
½ cup pecan halves
1 teaspoon pure vanilla extract
For the apple filling:
2
⁄3 cup granulated sugar
1
⁄4 cup unbleached, all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1
⁄4 teaspoon freshly ground nutmeg
2 pounds apples*, peeled,
cored and quartered
1
½ tablespoons fresh lemon juice
For the crumb topping:
Insert the metal blade. Put brown sugar into
the workbowl. Pulse to break it up, 4–5 times.
Add flour, oats and sugar to work bowl;
pulse 5 times. Add cold butter pieces, nuts
and vanilla, pulse for 15 one-second pulses.
Transfer to a small bowl and work the mix
-
ture with fingers until it forms large crumbs.
Reserve.
For the apple filling:
Sprinkle sugar, flour and spices into the work
bowl. Insert the medium slicing disc. Place the
apple quarters in the feed tube. Use medium
pressure to slice. Repeat to slice all apples.
Toss with lemon juice.
To assemble and bake the pie:
Arrange rack in lower third of oven. Preheat
oven to 400°F. Dust the chilled dough with
flour and place on a lightly floured surface.
Roll the dough into a 15-inch round, rolling
from one edge to the opposite edge, rotating
the dough as you go, adding just enough flour
to keep it from sticking to the counter or pin.
Do not roll back and forth. When it has been
rolled to size, gently fold it in half, then in half
again. Lift carefully and center it in a 9-inch
deep-dish pie plate. Unfold, and let the pastry
settle into the pan. Trim edges to an even
½-
inch overhang. Brush rim of pastry with water
and fold in; press and seal. Use fingers or fork
to crimp decoratively.
Turn the apples and flour mixture out of the
work bowl directly into the prepared pie
crust. Spread apples evenly and sprinkle with
reserved crumb topping. Place pie on rack in
preheated oven (may place foil or baking sheet
on rack underneath to catch drips). Bake until
browned and bubbly, about 55 to 60 minutes.
If crust or topping appears to brown too quick
-
ly, cover loosely with a sheet of foil. Let cool
for at least 1 hour on a rack before serving.
Nutritional information per serving:
Calories 346 (41% from fat) • carb. 49g • pro. 3g
• fat 16g • sat. fat 8g • chol. 34mg • sod. 165mg
• calc. 21mg • fiber 3g
* Use apples that hold their shape when bak-
ing such as Jonathan, Stayman-Winesap,
Cox’s Orange Pippin, Jonagold (these are all
sweet-tart); Braeburn, Fuji, Golden Delicious,
Mutsu (Crispin), Pink Lady, Suncrisp, Rome
Beauty, Empire (all sweet apples); IdaRed,
Macoun, Newton Pippin, Northern Spy, Granny
Smith
(all tart apples).
You may mix types of apples for a more
complex flavor.
COFFEECAKE
This makes an excellent breakfast,
or adds a sweet flavor to lunch or supper.
Makes 2 9 x 9-inch coffeecakes
1 package (2¼ teaspoons) dry yeast
3 tablespoons granulated sugar, divided
1
⁄3 cup warm water
½ cup sour cream
½ cup whole milk, chilled
1 large egg
1
½ teaspoons pure vanilla extract
4
½ cups unbleached, all-purpose flour
1
⁄3 cup unsalted butter
3
⁄4 teaspoon kosher salt
2
2
⁄3 tablespoons melted butter
Filling:
3
⁄4 cup packed light brown sugar
3
⁄4 cup raisins or dates
(cut into 1-inch pieces)
3
⁄4 cup pecans
1
1
⁄4 teaspoons ground cinnamon
To make dough, dissolve yeast and half the
sugar in warm water in a 2-cup liquid measure.
Let rest 3–10 minutes until foamy. If the yeast
does not foam, it is not active; discard and
begin again with fresh yeast. Whisk together
sour cream, milk, egg, and vanilla extract and
add to yeast mixture.
Insert metal blade. Process flour, butter,
salt and remaining sugar for 10 seconds.
With machine running, add liquid ingredients
through feed tube in steady stream as fast as
flour absorbs them.