Pistachio and Raspberry Friands

This variation of a popular friand recipe uses 3 whole eggs instead of 6 egg yolks. The result is just as delicious, but you aren't left with a half dozen egg yolks leftover. Friands freeze really well; wrap them in plastic wrap and they can last up to 3 months in the freezer. An easy way to keep a dessert or a lunchbox snack at the ready. This recipe makes 12.

INGREDIENTS:
3 whole eggs
125g butter, melted
3/4 cup ground almonds
1/4 cup finely ground pistachios
1 2/3 cups icing sugar, sifted
3/4 cup plain flour, sifted
1/2 tsp baking powder, sifted

200g frozen or fresh raspberries
2 Tbsp finely chopped pistachios, extra

PREPARATION:
Preheat the oven to 180C.
Place the baking powder, sugar, ground pistachios, flour, ground almonds, eggs & butter into a bowl and whisk to combine.
Fold in the raspberries and spoon the mixture into 12 x 1/2 cup lightly greased rectangular tins or muffin tins.
Sprinkle with the extra pistachios and bake for 20-25 minutes or until golden and cooked through.
Use a palette knife to loosen the edges and remove the  friands from the tins immediately. Allow to cool on a wire rack before serving.

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Steamed Chocolate Pudding and Black Forest Sauce

An old-fashioned steamed pudding is hard to beat. Dripping with dark chocolate and cherry sauce, this delicious recipe makes lovely moist chocolate pudding that serves 4.

INGREDIENTS
115g unsalted butter
115g caster sugar
2 eggs
85g self-raising flour
1/2 tsp baking powder
2 tbs cocoa powder
30g almond meal
1 tbs milk
200g good-quality dark chocolate, broken into squares
160ml (2/3 cup) thickened cream
Thick cream, to serve
670g can pitted cherries
1 tbs arrowroot
2 tbs brandy

PREPARATION
Place butter and sugar in the bowl of an electric mixer and beat until pale. Add eggs one at a time, beating well after each addition. Sift the baking powder, flour and cocoa together & add to mixture with almond meal and milk, stir until well combined. Spoon into a 1 litre buttered pudding basin, cover with a layer of foil and tie with kitchen string to secure. Place in a saucepan and add enough water to come halfway up side of pudding basin. Steam for 1 1/2 hours.
Make a chocolate sauce by addding the chocolate and cream and place over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until chocolate melts and the mixture is smooth. Remove from heat. Or heat in a microwave, uncovered, on Medium-High/650watts/70%, stirring every minute, for 2-3 minutes or until melted and smooth.

To make the black forest sauce, place cherries and their juices in a saucepan, bring to a simmer over medium heat. Combine arrowroot with brandy until smooth, then add to cherries and cook for 2-3 minutes until thickened. Serve with cherry sauce, chocolate sauce and a dollop of cream.

Vanilla Soufflé

A soufflé can be one of those dishes we shy away from but it truly isn't that difficult and the finished result is delicious. Don't be intimidated by all the steps, it's really quite easy. This recipe is delicious with fresh cream or a sauce; here we have served it topped with a caramel.

INGREDIENTS:
2 vanilla pods
1 1/2 cups milk
2 tsp vanilla essence
7 egg yolks
3/4 cup caster sugar
6 Tbsp flour
8 egg whites, at room temperature
icing sugar, for dusting

PREPARATION:
Grease and dust with sugar 6 x 10cm round ramekins or soufflé dishes. Open the vanilla pods, scoop the seeds into the milk and add the vanilla essence. Heat the milk until it reaches just below boiling point.

Beat together egg yolks and 1/4 cup sugar until the mixture is thick and pale. This is called ribbon consistency; you should be able to lift the beaters from the mixture and draw the figure eight and still see its imprint when you have finished drawing. Beat in the flour.

Gradually stir in the hot milk and place in the top of a double boiler or heat-proof bowl and cook over a saucepan of simmering water for about 3-4 minutes, stirring with a whisk until the mixture is thick and glossy. Set aside for about 10 minutes too cool.

In a clean bowl, beat the egg whites with the remaining 1/2 cup sugar until a soft meringue consistency. Do not over- beat, as the soufflé will not rise well.

Stir one third of the meringue mixture into the custard with a whisk. Fold the remaining egg whites in with a holed spoon. Transfer the mixture to the prepared soufflé dishes making the mixture level with the top. Use a knife or thin spatula to cut around the inside of each dish – this will ensure the soufflé rises straight up and does not grip to the sides of the dish.

Place the dishes on a preheated oven tray and bake at 200°C for 8-9 minutes. The soufflés should still be moist and slightly unset in the centre; this acts as a sauce for the soufflé. Dusted with icing sugar and serve immediately with fresh cream or a chocolate or caramel sauce.

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Soft Centered Chocolate Tortini

Tortini means "little cakes" in Italian. This means it can be just about anything, either savoury or sweet. But this recipe makes a beautiful little pudding best enjoyed with ice-cream and raspberry sauce. This tortini uses dark chocolate, which contains a higher percentage of cocoa solids than other types of chocolate. Studies have shown that dark chocolate has ingredients that lower blood pressure and fight disease. So its not only delicious, its also good for you! (well, better than a milk chocolate tortini anyway). This recipe serves 6.

INGREDIENTS:
Tortini
160 gm dark chocolate (70% cocoa solids), coarsely chopped
160 gm butter, coarsley chopped
3 eggs
3 egg yolks
75 gm (1/3 cup) caster sugar
50 gm (1/3 cup) plain flour
To serve: vanilla ice-cream
Raspberry sauce
240 gm raspberries
240 gm caster sugar
1 tbsp lemon juice


PREPARATION:
Melt chocolate and butter in a heatproof bowl over a saucepan of gently simmering water, stir to combine and cool. Using an electric mixer, beat eggs, yolks and sugar for 8 minutes or until thick and creamy. Gradually add flour and whisk to combine, then add chocolate mixture and whisk for another 5 minutes. Divide mixture between 6 lightly greased and floured 10cm-diameter round pie tins, place on an oven tray and refrigerate for 1 hour.

For raspberry sauce, combine raspberries, sugar and lemon juice in a saucepan, bring to the boil, reduce heat and simmer for 25 minutes or until syrupy. Cool. Makes about 1 cup.

Preheat oven to 170C. Bake tortini for 10 minutes or until they are firm but their centres are soft. To serve, remove tortini carefully from pie tins and place on plates, top with a scoop of ice-cream, drizzle with raspberry sauce and serve immediately.

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Raspberry and Goats Curd Cheesecake

You can't beat the peerless simplicity of a bowlful of ripe raspberries, plain and unadorned, but on top of this cheesecake they add that bit of sweetness. Additionally, the base of this dish is appealingly crunchy... it is a fantastic cheesecake.

Goat’s curd is available from specialist cheese shops. Recipe serves 8.


INGREDIENTS:

250 gm shortbread biscuits
1½ tbsp butter, melted
3 egg yolks
120 gm caster sugar
50 ml verjuice
4 leaves gelatine, softened in cold water
375 ml (1½ cups) pouring cream
400 gm goat’s curd

2 tsp vanilla bean paste
500 gm raspberries
80 gm (¼ cup) raspberry jam

PREPARATION:

Process biscuits in a food processor to fine crumbs, add butter and pulse until combined. Spoon mixture into a 25cm springform cake pan and press evenly over the base. Refrigerate for 10 minutes.

Whisk egg yolks in an electric mixer for 5 minutes or until pale and fluffy. Combine sugar and verjuice in a small saucepan over medium-high heat and stir to dissolve, then bring to the boil and cook until syrup reaches 120C on a sugar thermometer. With motor running on high speed, add sugar syrup to egg yolks in a thin stream. Return saucepan to heat, squeeze excess water from gelatine and add to pan, stir until just melted then add to egg yolks and whisk until cold.


Combine cream, goat’s curd and vanilla paste in a bowl and whisk until soft peaks form. Fold cream mixture into egg mixture. Spread evenly over biscuit base and refrigerate for at least 3 hours or until set.


Arrange raspberries in a single layer over the cheesecake. Pass jam through a fine sieve and discard seeds. Combine sieved raspberry jam and 1 tbsp water in a small saucepan and simmer over medium heat for 2 minutes. Cool slightly, then brush jam over raspberries and refrigerate until required. Cheesecake will keep, refrigerated, for up to 5 days.


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Strawberry Tart

Strawberry tarts are delicious, for dinner parties, afternoon teas and on picnics. These tarts are easy to make and all the ingredients can be prepared in advance but the final assembly of them is best left up to an hour in advance as the pastry can become moist.

INGREDIENTS:

1 1/4 cups all-purpose flour (spooned and leveled)

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1/3 cup sugar

1/4 teaspoon salt

1 bar (8 ounces) reduced-fat cream cheese, softened

1/4 cup sugar

1 1/2 to 2 pounds strawberries, hulled and halved

1/4 cup seedless red currant jelly

PREPARATION:

Preheat oven to 350°. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.

With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.

In a medium bowl, mix cream cheese and sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan). Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.

In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan 1 - 6 hours; remove from pan just before serving.

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Rice Kheer

Rice Kheer is a sweet rice pudding from India. It is very versatile and can be served warm or cold, and garnished with your choice of dried fruits or nuts.

INGREDIENTS:
1/2 c Rice
4 c Milk
1/4 c Raisins
3/4-1 cup Sugar
1 tsp. Cardamom seeds
1/4 c Shredded blanched almonds
6-8 drops Rose water
1/2 c Water

PREPARATION:
Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat until rice is well blended with consistency similar to porridge. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan.

Add the sugar, almonds, ground cardamom, and raisins and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside. Sprinkle with the rose water.

Serve warm or chilled in dessert bowls.

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No Bake Cheesecakes

I just acquired "Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever" by Sherry Yard, which this recipe comes from. Sherry Yard is the executive pastry chef for Wolfgang Puck's restaurants; this recipe book contains many stunning recipes and their stories that were part of her journey to the top. A brilliant book with lots of fantastic desserts!

INGREDIENTS:

12 Vanilla wafer cookies

8 ounces cream cheese at room temperature

1/2 cup sugar

2 tablespoons sour cream

2 teaspoons fresh lemon juice

12 ripe strawberries, hulled and halved

PREPARATION:

Pulse the cookies in a food processor until you have crumbs. Line the cups of two mini muffin pans with paper liners and spoon a layer of cookie crumbs into the bottom of each.

In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, beat the crea, cheese and sugar at medium speed until smooth, about 3 minutes. On a low speed, beat in the sour cream and lemon juice until well combined, about 1 minute. Scrape down the sides of the bowl.

Spoon or pipe the filling into cups. Refridgerate for 2 to 4 hours, until set, or overnight. Before serving, top each cheesecake with a strawberry piece or two.

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Golden Syrup Dumplings

Dumplings for dessert?? Absolutely! Try adding some lemon juice to the sauce to balance the ultra-sweet edge of the Golden Syrup. Golden Syrup can be tricky to find in parts of North America - if you have difficulty, Amazon sells the original stuff, Lyle's Golden Syrup.

INGREDIENTS:
1 cup self-raising flour
1 egg
1 tablespoon butter
1 tablespoon milk
1 cup water
1/2 cup sugar
2 tablespoons Golden syrup or honey
1 tablespoon butter

PREPARATION:
Sift flour into a bowl. and rub in the butter until it is like breadcrumbs. Beat the egg and milk together, and carefully mix with the flour to make a soft dough. Do not over-mix as this will make the dumplings tough.

Place the water, sugar, butter and golden syrup into a large saucepan and bring to the boil.

Drop in teaspoonfuls of the dough, cover with a lid and simmer over a moderate heat for about 12 minutes or so until cooked. Remove from the heat and serve with warm runny custard or ice-cream.

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Pear Tarte Tatin

Pear Tarte Tatin is a real treat, and is the perfect size to share. This recipe serves 2.

INGREDIENTS:

90 gm unsalted butter, coarsely chopped
90 gm caster sugar
½ tsp mixed spice
1 vanilla bean, halved lengthways
4 cloves
2 small Packham pears, peeled, halved and cored

150 gm puff pastry

PREPARATION:
Preheat oven to 190C. Evenly scatter butter over the base of a shallow 15cm frying pan (with an oven-proof handle), then scatter sugar and mixed spice. Cross vanilla bean halves, then arrange pears on top, cut-side up, placing a clove in each pear half.

On a lightly floured surface, roll out pastry to 5mm thick and cut out a 15cm-diameter circle or a circle large enough to cover pears completely, then cover pears with pastry, tucking around pears. Place pan over medium heat, and as butter starts to melt spoon liquid over pastry. Cook for 5 minutes or until butter and sugar caramelises and is golden. Place pan in oven for 20 minutes or until pastry is golden. Remove from oven and spoon caramel over pastry. Place a serving plate on top of pan, invert plate and pan and turn tart out onto the plate – be careful as caramel will be very hot. Serve immediately with anglaise to the side.

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Caramel Panna Cotta

Panna Cotta is an Italian dessert which literally means "cooked cream". These delicious desserts need to be refridgerated until set, and can be made the night before. This quantity makes 6.

INGREDIENTS:
200 grams caster sugar
2 leaves gelatine (5 grams each)
2 cups thickened cream
1 vanilla bean, split lengthways

PREPARATION:
Place 100gm sugar and 1½ tbsp water in a small saucepan and cook over medium heat, tilting saucepan, for 5 minutes or until sugar dissolves and becomes golden. Do not stir. Remove from heat, then immediately divide among six 125 ml ramekins, tilting to spread evenly over base and up sides.

Soak gelatine leaves in cold water for 5 minutes or until softened, then squeeze out excess water.

Place cream, remaining sugar, scraped seeds from vanilla bean and bean in a saucepan and stir over low heat until sugar dissolves, then bring to the boil over medium heat and simmer for 1-2 minutes. Remove from heat, then add softened gelatine to pan and stir until gelatine dissolves. Remove vanilla bean. Divide cream mixture among ramekins, cool to room temperature, then refrigerate overnight or until set.

To serve, run a knife around inner edge of ramekins, then turn out onto plates and serve immediately.

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Sunniundalu

Sunniundalu is a traditional Indian sweet from the state of Andhra Pradesh. Urad dal is a type of pulse, and ghee is clarified butter. All good Indian shops should carry these ingredients. How this sweet this recipe tastes can depend on grinding method. Old world stone grain-grinder is the traditional method of choice but can be substituted for mortar and pestle. High powered, sharp bladed, food processor comes close. This recipe is quick and delicious!

INGREDIENTS:

3 cups of whole urad dal

1½ cups of sugar

1 cup of melted ghee at room temperature

PREPARATION:

Roast the dal to a golden color slowly and on low heat, continuously stirring. Grind the roasted dal and sugar to a fine sand. Add melted ghee to the urad dal-sugar powder and roll into balls.

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Pavlova

The Pavlova is a meringue-like dessert made from egg whites, frequently served with cream and fruit (usually kiwifruit and / or berries). The Pavlova was first created in the early 1930s in honor of the ballerina Anna Pavlova, a Russian ballerina, the most celebrated dancer of her time, who was visiting New Zealand.

INGREDIENTS:
4 egg whites
1 teaspoon vanilla
1 teaspoon white vinegar (or lemon juice)
1 cup of caster sugar
1 cup whipped cream
Fruit to decorate

PREPARATION:
Line a baking tray with foil or baking paper. On the foil or paper draw a circle with a 22 cm (9") diameter. In a glass or china bowl beat egg whites, vanilla and vinegar (or lemon juice) until soft peaks form. Gradually beat in the sugar, one tablespoonful at a time. When sugar is fully dissolved into egg mixture pile it onto the baking tray, keeping the mixture within the circle. Smooth the top but leave a slight hollow in the central area.

Bake at 120° Celsius (250° F) for approximately 1 and 1/4 hours. When cooked, the Pavlova should be a very light beige colour. Turn off the oven. Leave Pavlova to cool in the oven.

When cold, top with whipped cream and decorate with fruit.

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White Chocolate Raspberry Cheesecake

This cheesecake absolutely could not taste better - people go CRAZY over it.

INGREDIENTS:
2 cups crushed Oreo cookies
1 tablespoon white sugar
1/4 cup butter, melted
6 tablespoons seedless raspberry jam
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

PREPARATION:
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
Preheat oven to 325 °F (165 °C). Microwave jam on medium for 30 seconds until it has the consistency of sauce. Melt white chocolate chips and half-and-half in microwave, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with white chocolate buttons, and remaining raspberry sauce and Oreo crumbs.

Ultimate Banoffee Pie

Banoffee Pie is reputed to be the most popular 'named' pudding in the world - with this recipe it is easy to see why!

INGREDIENTS:
100g (3½oz) butter, melted
250g (9oz) digestive biscuits
100g (3½oz) butter
100g (3½oz) dark brown soft sugar
397g can Condensed Milk
4 small bananas
284ml carton double cream, lightly whipped
Cocoa powder, for dusting

PREPARATION:
To make the base, crush the biscuits until like fine crumbs then tip into a bowl. Stir in the melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill the base while you make the filling.

Place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel. As soon as it thickens, remove from the heat. Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm.

To serve, remove the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with the cocoa.

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Easy Creme Brulee

Creme Brulee is a timeless classic, a simple yet delicious custard.

INGREDIENTS:
8 egg yolks
1 cup (225 ml) sugar
1 tbsp (15 ml) vanilla
1 quart (950 ml) whipping cream

PREPARATION:
Heat cream in saucepan on low heat until tiny bubbles form around the edges.
In large mixing bowl, beat the egg yolks and sugar until pale and creamy.
Add vanilla.
Gradually add cream to egg and sugar mixture while mixing.
Pour into eight 4 oz (112 grm) ramekins or custard dishes.
Place in a pan with warm water (bain-marie).
Bake at 350 degrees (175 C.) for 45 minutes.
Chill. Can be prepared ahead of time up to this point.

Just before serving, sprinkle top with 1 tbsp (15 ml) sugar and bake for 5 to 10 minutes more or until golden brown in color. Or use a torch to caramelize the sugar.

French Chocolate Silk Pie

This delicious recipe is sweet and rich with the texture of silk. The secret is in the mixing of the eggs - be sure to mix for a full 5 minutes per egg.

INGREDIENTS
4 x eggs
1 cup butter, room temperature
1 1/2 cup white sugar
4 (2 oz) squares unsweetened baking chocolate, melted and cooled
2 teaspoon vanilla extract
1 prepared 8" pastry shell, baked and cooled


PREPARATION
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
Refrigerate at least 2 hours before serving.

Chocolate Trifle Supreme

This recipe makes a devine trifle that every chocoholic will need second helpings of!

INGREDIENTS
1/2 cup water
1 x 20 oz / 500 gm package brownie mix
1 x 4 oz / 100 gm pack instant chocolate pudding mix
1 x 14 oz can sweetened condensed milk
1 x 12 oz / 330 gm container French Vanilla Cool Whip
Approx half a pint of heavy whipped cream
Approx half a bottle of caramel topping
1 x 1.5 oz / bar chocolate candy


PREPARATION
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold heavy whipped cream until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the caramel topping, half of the pudding mixture and half of the 12 ounce container of Cool Whip. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Snickers Pie

The caramel, nut and chocolate bar provides the basis of this delicious and easy chocoholic pie recipe!

INGREDIENTS:
8 (2.07 oz) Snickers bars, divided
4 oz. semisweet chocolate
1 T. Bailey's Irish Creme liqueur
1 egg, seperated
1 T. sugar
2 C. whipping cream

PREPARATION:
Chop 7 of the Snickers bars and press into the bottom of a 9", non-stick pie pan for the crust. Chop and reserve the remaining bar. Melt semi-sweet chocolate over hot water or in the microwave. Stir in liqueur. Beat in egg yolk. In a med. bowl, whip egg whites to a soft peak and gradually add sugar until it holds a stiff peak. Fold in chocolate mixture. Whip cream to soft peaks. Fold 2/3 of the whipped cream into the chocolate mixture. Place chocolate mixture on top of pie crust. Garnish with remaining whipped cream and reserved chopped Snickers bars.

Refrigerate until ready to serve.

Cinnamon Crumble Apple Pie

A thick layer of finely textured crumb topping crowns a tall mound of apple filling.

Crust
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar

Filling
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

Topping
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Vanilla ice cream

For crust:
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes. Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

For filling:
Mix all ingredients in large bowl to coat apples.

For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand. Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

Makes 8 servings.