BROWNIES
2 ounces (60g) unsweetened chocolate
squares, broken in half
1 cup sugar (7 ounces, 200g)
1/3 cup (60ml) hot melted butter
or margarine
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
(3-1/3 ounces, 95g)
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup walnut halves (2 ounces, 60g)
Preheat oven to 350°F (175°C). Grease 8” x 8"
(20 x 20cm) baking pan.
Insert metal blade. Put chocolate and half of
sugar in work bowl. Pulse-chop 6 times, then
process for 20 seconds.
Add hot butter and process for 30 seconds.
Add remaining sugar, eggs and vanilla.
Pulse-chop twice, then process for 10 seconds.
Add dry ingredients and nuts. Pulse 6 times to
combine. Spread butter in pan. Bake for 25
minutes. Let cool for 30 minutes before cutting.
Makes 16 2-inch (5cm) square brownies.
PIE PASTRY
1-1/3 cups all-purpose flour
(6-1/2 ounces, 185g)
1/2 teaspoon salt
1 stick (4 ounces, 115g) unsalted butter,
well chilled and cut into 8 pieces
1/4 cup (60ml) ice water
Insert metal blade. Put flour, salt and butter in
work bowl and pulse-chop until mixture is tex-
ture of coarse meal. While machine is running,
slowly pour ice water through feed tube.
Process only until clumps form. DO NOT LET
IT FORM A BALL.
Remove dough and pat it into flattened disc,
wrap and refrigerate dough for 30 minutes. Roll
on lightly floured board to circle 11 inches
(30cm) in diameter. Transfer to 9-inch (22cm)
pie pan and trim dough with scissors, leaving
1-inch (2.5cm) overlap beyond pan. Fold over-
lap inside to form double thickness on sides.
Pinch edges to form decorative crust. Prick
bottom and sides with fork and refrigerate until
firm, about 30 minutes in refrigerator or
15 in freezer.
If using precooked filling, bake crust in preheat-
ed 425°F (220°C) oven until golden and crisp,
about 15 minutes. To prevent shrinking, line it
first closely with heavy-duty aluminum foil and
fill with dried beans or metal pie weights. Heat
beans or weights in 425°F (220°C) oven at least
10 minutes before using.
If using filling that must be baked, cook crust
for 5 to 8 minutes at 425°F (220°C) until set but
not browned. To keep crust crisp and tender, as
soon as you take it from oven brush bottom
with egg white processed with 1 teaspoon of
water. Add filling and continue baking.
Makes one 9-inch (22cm) pie crust.
APPLE STREUSEL PIE
1 recipe Pie Pastry, prepared,
chilled and ready to roll
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats (old-fashioned,
not quick cooking)
5 tablespoons cold unsalted butter,
cut in 1/2-inch pieces
1/2 cup walnut halves/pieces
1-1/2 tablespoons fresh lemon juice
2 pounds apples (see note), peeled,
cored and quartered
2/3 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
1/2 cup raisins or dried cranberries
(optional)
Arrange rack in lower third of oven. Preheat
oven to 400°F. Dust the chilled dough lightly
with flour and place on a lightly floured surface.
Roll the dough into a 15-inch round, rolling from
one edge to the opposite edge, rotating the
dough as you go, and adding just enough flour
to keep it from sticking to the counter or pin.
Do not roll back and forth. When it has been
rolled to size, gently fold it in half, then in half
again. Lift carefully and center in a 9-inch pie
plate. Unfold, and let the pastry settle into the
pan. Trim edges to an even 1/2-inch overhang.
Brush rim of pastry with water and fold in;
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