Wolfgang Puck BFPR0007 - Manual (Page 41)

80
Granny Smith Apple Pie with
Cheddar Cheese Crust
Makes 8 servings
For the cheddar cheese pastry see recipe under Dough & Crust
INGREDIENTS
For the Granny Smith apple filling:
6 plus 1 tablespoon unsalted butter
8 medium Granny Smith apples,
peeled, cored, and cut into 1/2-inch wedges
1/2 cup sugar
4 tablespoons Calvados (apple brandy) or applejack
1 large egg, beaten
Vanilla ice cream or whipped cream for serving (optional)
METHOD
1 Prepare the filling. Heat a large skillet or sauté pan over medium-
high heat and melt 6 tablespoons of the butter. When the butter is
light brown, add the apples and sprinkle with the sugar. Cook, stirring
frequently, until the sugar has turned a golden-brown caramel color,
10 - 15 minutes. The apples should still be firm. Stir in the Calvados
and remove from the heat. Transfer the apple filling to a sheet pan
lined with foil and set aside to cool to room temperature.
2 Preheat the oven to 400°. On a lightly floured work surface, use a
floured rolling pin to roll out the smaller disk of chilled dough to an
even circle with a diameter of 11 inches. Gently fold the dough in half
or into quarters and transfer it to a 9” pie pan. Unfold the dough and
gently ease it into the contours of the pan. Roll out the larger disk of
dough to a circle about 12 inches in diameter.
3 Fill the lined pie pan with the cooled apple mixture. Dot the apples
with the remaining 1 tablespoon of butter. Carefully place the larger
disk of pastry over the pie. Tuck the edges of the top pastry under
the rim of the bottom pastry and press down with your fingers to
seal together and decoratively flute the pastry edges all around the
pie's rim. With the tip of a small, sharp knife, cut three slashes about
2 inches long in the center of the top crust.
4 Place the pie on a baking sheet and bake in the lower third of the
preheated oven for 30 minutes. Reduce the heat to 375° and bake
for 20 minutes more. Remove the pie from the oven, brush its top
with the beaten egg, return to the oven, and bake until golden brown,
about 5 minutes more. Serve hot, warm, or at room temperature,
accompanied with vanilla ice cream or whipped cream if you wish.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
79
Tiramisu
Serves 12
INGREDIENTS
7 large eggs, separated
1/2 cup sugar
1 pound mascarpone
1/3 cup chocolate liqueur
3/4 cup whipping cream
1 cup espresso or very strong coffee cooled
35 lady fingers
3 ounces dark chocolate, grated
METHOD
1 In the bowl of the food processor fitted with the Processing Blade
add the whip cream and process to stiff peaks (do not over process).
Remove whipped cream to large bowl and reserve.
2 In the bowl of the food processor fitted with the Processing Blade
add egg whites and process to stiff peaks. Remove egg whites to a
separate container and reserve.
3 Place the Processing Blade in food processor. Add the mascarpone,
sugar, egg yolks, and 1/2 the chocolate liqueur. Process until you
reach a smooth consistency. Gently fold the whipped cream into
the mascarpone mixture.
4 Fold 1/3 of egg whites into cream mixture; be careful not to deflate
the whites. Repeat with the remaining whites.
5 In a large bowl combine coffee with remaining chocolate liqueur.
Place the clean food processor bowl onto base with the grating disc
attached. Gently push the chocolate through the feed tube.
6 To assemble, dip lady fingers into coffee mixture. (Dip not soak). Lay
them on the bottom of a 9 x 13 inch baking dish. Spread half the
mousse mixture over lady fingers, and then sprinkle half the grated
chocolate over mousse.
7 Top that with another layer of dipped lady fingers. Top with
remaining mousse, sprinkle with remaining grated chocolate. Cover
and refrigerate at least 3 hours before serving. For a twist to this
delicious dessert use white chocolate liqueur and white chocolate
shavings
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 79