20
½ pound unsalted butter, cold and
cubed
4 tablespoons ice water
Place flour and salt in a Cuisinart
®
Food
Processor fitted with the chopping blade.
Process for 10 seconds. Add butter to work
bowl and pulse until the mixture resembles
coarse crumbs. Pour in water, 1 tablespoon
at a time, and pulse until a dough is just
forms. Form dough into 2 flat discs; wrap in
plastic and refrigerate until ready to use.
Nutritional information per serving:
Calories 110 (66% from fat) • carb. 8g • pro. 1g
• fat 89g • sat. fat 0g • chol. 0mg • sod. 98mg
• calc. 4mg • fiber 0g
*For a sweet Pâte Brisée, follow the same
recipe as above except add ¼ cup of
granulated sugar to the dry ingredients in the
work bowl.
Nutritional information per serving:
Calories 47 (5% from fat) • carb. 10g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 98mg
• calc. 2mg • fiber 0g
Classic Apple Pie
Makes one 10-inch deep-dish pie, 8-12
servings
1 recipe sweet brisée dough
5 large apples (Golden Delicious,
Ginger Gold, or other similar apples),
peeled, cored, halved and very thinly
sliced
juice of 2 lemons
1 teaspoon vanilla extract
½ cup granulated sugar
1 large egg
1 large egg yolk
pinch table salt
Preheat Cuisinart
™
Brick Oven to 350°F
on the bake setting fitted with the baking
stone on a rack in position A. Roll out ½
of the dough into a 10-inch disc. Fit into
an ungreased, 9-inch, 1½-quart ceramic
pie shell. Chill in refrigerator for about 20
minutes. Roll out remaining half of dough into
a 10-inch disc on a piece of parchment. Cut
into ¼ to ½-inch strips. Chill in refrigerator
until needed.
In a large bowl, toss the apples, lemon juice,
vanilla, and sugar together. Fan the apples in
the reserved pie baker in layers.
Make an egg wash by mixing the egg,
yolk, and salt together with a fork. Brush
on the outer rim of the pie shell. Using
reserved brisée strips, weave the strips into
a latticework design over the apples. Brush
lattice with egg wash. Bake directly on the
baking stone in the preheated oven for 40
to 50 minutes, or until the top of the pie is a
dark golden brown.
Nutritional information per serving
(based on 12 servings):
Calories 300 (48% from fat) • carb. 37g • pro. 3g
• fat 168g • sat. fat 0g • chol. 35mg • sod. 220mg
• calc. 16mg • fiber 1g
Chocolate
Soufflé Cake
This rich cake is best served right
out of the oven. Top with freshly
whipped cream and sliced strawberries
for an elegant addition.
Makes one 10-inch cake, 12-16 servings
8 ounces bittersweet chocolate,
chopped
2 tablespoons unsalted butter,
chopped, plus more to dust the cake
pan
9 large eggs, separated
1¼ cup granulated sugar, divided, plus
more to dust cake pan
2 large egg whites
1 tablespoon water
pinch table salt
1
⁄
3
cup unbleached, all-purpose flour
whipped cream (optional)
fresh strawberries, hulled and sliced
(optional)
Preheat Cuisinart
™
Brick Oven to 375°F on
the convection bake or bake setting with a
rack in position A.
Butter a 10 x 3-inch round cake pan. Cut a
circle of parchment paper to line the bottom
of the pan; butter the parchment; dust entire
pan with sugar. Clean the lip of the pan so no
butter or sugar is on it. Reserve.
