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48
Preheat the oven to 400°F.
On a lightly floured surface, roll out half the dough until it is
1/8-inch thick and about 3 inches larger in diameter than a
10 inch deep dish pie plate. Lift carefully, using a dough scraper
to help lift the pastry. Loosely fold in half, then into quarters, to
form a wedge shape. Position the point of the wedge in the
center of the pie plate and carefully unfold the dough into the
pan. Make sure there are no air pockets between the dough and
the pan. (If any tears in the crust occur, mend them by brushing
lightly with water and pinching together, or patching with a scrap
of rolled dough.) Tr im evenly, leaving a 1/2 inch overhang.
Refrigerate until ready to use. Roll the trimmings into a flat disk,
wrap, and refrigerate.
Insert the 4 mm slicing disc. Arrange the apple quarters in the
feed tube. Use medium pressure to slice. Transfer to a bowl and
toss with half the lemon juice. Insert the metal blade. Process the
remaining lemon juice, brown sugar, and vanilla to combine.
Remove and reserve.
Layer 1/4 of the apples in the prepared piecrust; sprinkle with
1 tablespoon of the flour and 3 tablespoons of the dried
cranberries. Repeat until all the apples are in the pie. Drizzle the
maple syrup mixture evenly over the top of the fruit. Take care
not to spill any on the edges of the pastry. Refrigerate the pie
while continuing with recipe.
Roll out the remaining dough about 1/8 inch thick and about
2 inches larger than the diameter of the top of the pie plate.
Brush the edges of the bottom crust with a little water. Fold the
dough gently as before, center over the pie, and carefully lay the
top on the pie. Press gently to seal. Tr im to the edge of the pie
plate; crimp or flute decoratively. Make about 10 to 12 slits in the
top cr ust decoratively with the tip of a very sharp knife. If
desired, roll out some of the leftover crust and cut with small
decorative cookie cutters. For this pie, you could make apples
and leaves. Brush the bottoms of the shapes with a little water
and lay atop the crust as desired.
Bake the pie in the bottom third of the preheated oven for 60 to
70 minutes, covering the edges with foil if they begin to get too
browned after about 35 to 40 minutes. Let the pie rest on a
cooling rack for at least an hour before serving.
Nutritional analysis per serving:
Calories 400 (45% from fat) • carbo. 54g • pro. 4g • fat 21g •
sat. fat 1g • chol. 40mg • sod. 107mg • fiber 3g
WARRANTY
LIMITED THREE-YEAR WARRANTY
ON THE ENTIRE MACHINE
FULL FIVE-YEAR WARRANTY
ON MOTOR
This warranty supersedes all previous warranties on Cuisinart
®
DLC-X Plus Food Processor.
This warranty is available to consumers only. You are a consumer if
you own a Cuisinart
®
DLC-X Plus Food Processor that was
purchased at retail for personal, family or household use. Except as
otherwise required under applicable state law, this warranty is not
available to retailers or other commercial purchasers or owners.
We warrant that your Cuisinart
®
DLC-X Plus Food Processor will be
free of defects in material or workmanship under normal home use
for three years from the date of original purchase.
W e warrant that the motor for your Cuisinart
®
DLC-X Plus Food
Processor will be free of defects in material and w orkmanship under
normal home use for five years from the date of original purchase .This
motor w arr anty covers the motor and excludes all other parts in the
motor base assembly area such as the upper and lower plastic
housings, work bowl and cover, blades and all electrical components
and vertical projecting motor shaft sheath.
We suggest that you complete and return the enclosed product reg-
istration card promptly to facilitate verification of the date of or iginal
purchase. However, retur n of the product registration card does not
eliminate the need for the consumer to maintain the original proof
of purchase in order to obtain the warranty benefits. In the event
that you do not have proof of purchase date, the purchase date for
pur poses of this warranty will be the date of manufacture.
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