KitchenAid 4KFP750 Instructions And Recipes Manual

KitchenAid 4KFP750 Instructions And Recipes Manual Manual pdf 51 page image

49Pear Hazelnut Crunch Pie1 9-inch (23 cm) pastrycrust (see page 50)Topping11⁄2 cups (355 ml)hazelnuts1⁄3 cup (80 ml)all-purpose flour1⁄2 cup (120 ml) packedbrown sugar1⁄2 cup (120 ml) rolledoats1⁄4 teaspoon (1 ml)cinnamon1⁄4 teaspoon (1 ml)nutmeg1⁄2 cup (120 ml) butteror margarine, cutinto pieces andsoftenedFilling4 large firm pears,peeled, cut intohalves lengthwise,and cored1⁄4 cup (60 ml)granulated sugar1 tablespoon (15 ml)all-purpose flour1 tablespoon (15 ml)lemon juice1⁄2 teaspoon (2 ml)cinnamonFit crust into 9-inch (23 cm) pie plate. Flute edges;set aside.Position multipurpose blade in work bowl. Addall topping ingredients except butter. Pulse 4 to 5times, about 2 seconds each time, or until nuts arecoarsely chopped. Add butter. Pulse 4 to 5 times,about 3 seconds each time, or until crumbly.Remove and set aside.Exchange multipurpose blade for 2 mm slicing discin work bowl. Add pears. Process to slice. Removeto large mixing bowl. Add remaining fillingingredients. Mix well.Add pear mixture to crust. Cover with hazelnuttopping. Loosely cover pie with foil. Bake at 375°F(191ºC) for 45 minutes. Remove foil. Bake anadditional 15 to 30 minutes, or until filling is bubblyand fruit is tender.Yield: 8 servings.Tip: For apple and pear filling, substitute 2 largecrisp apples for 2 pears.Per Serving: About 560 cal, 7 g pro, 60 g carb,35 g total fat, 11 g sat fat, 35 mg chol, 80 mg sod.