KITCHENAID 4KFP750 - Manuel (Page 51)

49
Pear Hazelnut Crunch Pie
1 9-inch (23 cm) pastry
crust (see page 50)
Topping
1 1 ⁄
2
cups (355 ml)
hazelnuts
1 ⁄
3
cup (80 ml)
all-purpose flour
1 ⁄
2
cup (120 ml) packed
brown sugar
1 ⁄
2
cup (120 ml) rolled
oats
1 ⁄
4
teaspoon (1 ml)
cinnamon
1 ⁄
4
teaspoon (1 ml)
nutmeg
1 ⁄
2
cup (120 ml) butter
or margarine, cut
into pieces and
softened
Filling
4 large firm pears,
peeled, cut into
halves lengthwise,
and cored
1 ⁄
4
cup (60 ml)
granulated sugar
1 tablespoon (15 ml)
all-purpose flour
1 tablespoon (15 ml)
lemon juice
1 ⁄
2
teaspoon (2 ml)
cinnamon
Fit crust into 9-inch (23 cm) pie plate. Flute edges;
set aside.
Position multipurpose blade in work bowl. Add
all topping ingredients except butter. Pulse 4 to 5
times, about 2 seconds each time, or until nuts are
coarsely 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 disc
in work bowl. Add pears. Process to slice. Remove
to large mixing bowl. Add remaining filling
ingredients. Mix well.
Add pear mixture to crust. Cover with hazelnut
topping. Loosely cover pie with foil. Bake at 375°F
(191ºC) for 45 minutes. Remove foil. Bake an
additional 15 to 30 minutes, or until filling is bubbly
and fruit is tender.
Yield: 8 servings.
Tip: For apple and pear filling, substitute 2 large
crisp 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.