With an electric ice-cream maker and a food processor, you can make this decadent duet in a snap.

Recipe by Cooking Light January 1999

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Credit: Randy Mayor; Styling: Mary Catherine Muir

Recipe Summary test

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare fruit mixture, combine first 6 ingredients in a medium saucepan. Bring to a boil; cook 1 minute. Remove from heat. Stir in 1 tablespoon butter and vanilla; cover and let stand 10 minutes.

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  • Preheat oven to 375°.

  • To prepare crust, lightly spoon flour into dry measuring cups, and level with a knife. Place flour, granulated sugar, cinnamon, and salt in a food processor; pulse 3 times or until combined. Add chilled butter; pulse 10 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball). Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 14-inch circle; freeze 5 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap; fit dough into a 10-inch pie plate or quiche dish coated with cooking spray, allowing dough to extend over edge of dish. Remove top sheet of plastic wrap. Spoon fruit mixture into pastry. Fold dough over the fruit mixture, pressing gently to seal (pastry will partially cover fruit mixture). Coat dough with cooking spray.

  • Bake at 375° for 50 minutes or until pastry is crisp (shield fruit mixture with foil if it begins to burn). Serve warm with Caramel Ice Cream.

Nutrition Facts

317 calories; calories from fat 23%; fat 8.1g; saturated fat 2g; mono fat 3.3g; poly fat 2.2g; protein 4.6g; carbohydrates 58.1g; fiber 2.5g; cholesterol 5mg; iron 2.1mg; sodium 188mg; calcium 86mg.
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