User Manual

54
DESSERTS
Serves 6 - 8
500g shortcrust pastry
FILLING:
100g caster sugar
50g plain flour
5ml (1 tsp) ground cinnamon
900g canned pear, sliced
15ml (1 tbsp) margarine
TOPPING:
100g margarine
150g brown sugar
5ml (1 tsp) ground cinnamon
45ml (3 tbsp) single cream
100g pecan nuts
1 Roll out 300g of pastry large enough to line the base of
a greased 25cm (10”) flan dish. Roll out 200g of pastry
large enough to make a lid.
2Preheat the oven to CONVECTION 230ºC.
3 In a large bowl, combine the caster sugar, flour and
cinnamon. Add the pear slices and toss gently to coat.
4Turn the pear mixture into the pastry case, cover with
the pastry lid and crimp the edges. Do not glaze.
5 Place on the low rack and cook on DUAL
CONVECTION, 230ºC, 10% for 25 minutes.
6 When the pie is cooked leave to cool slightly whilst
making the topping.
7 In a medium bowl add the margarine, brown sugar,
cinnamon and cream. Cook on 70% for 5 minutes, stir
twice.
8 Beat the topping for approximately 1 minute until just
warm, then pour over the pie. Sprinkle pecan nuts over
the topping, leave to cool before serving.
PEAR & PRALINE PIE
Serves 6
PASTRY:
150g butter
350g plain flour
50g sugar
2 egg yolks (medium)
cold water to mix
FILLING:
1kg cooking apple, peeled & sliced
100g demerara sugar
10ml (2 tsp) ground cinnamon
grated rind of 1 orange (optional)
1 egg (medium) mixed with a little milk to glaze
demerara sugar, to decorate
1For pastry, rub butter into flour until the mixture
resembles breadcrumbs. Stir in sugar and bind with egg
yolk. Add enough cold water to make a soft but not
sticky dough. Chill whilst making the filling.
2For filling, combine apple, sugar, cinnamon and orange
rind (if using) in a large bowl.
Cook on 100% for 8 minutes, stir twice.
3Line the base of a greased, 20 x 2.5cm (8" x 1") pie
dish with half the pastry. Spoon in apple mixture, roll
out remaining pastry and cover.
4 Pinch pastry edges to seal and make a slit in the centre
with a sharp knife. Brush with egg mixture to glaze and
sprinkle generously with sugar.
5 Place on the lower shelf, bake on CONVECTION
230ºC for 25 minutes until golden.
Rotate the dish 180º after half the cooking time.
APPLE PIE
VJC New CkBk 23/01/2003 15:45 Page 54