The Cake Bible [Rose Levy Beranbaum] on ronaldweinland.info *FREE* shipping on qualifying offers. "If you ever bake a cake, this book will become your partner in. READ|Download [PDF] The Cake Bible Download by - Rose Levy Beranbaum EPUB ebook free trial Get now. Read Download The Cake Bible |PDF books PDF Free Download Here: https:// ronaldweinland.info?book=
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DOWNLOAD COOKING EBOOK THE CAKE BIBLE BY ROSE LEVY BERANBAUM | 60 Mb | Pages | PDF | English. Download free ebook. The Philosophy of Psychology What is the relationship between common-sense, or 'folk', psychology and contemporary s. Read The Cake Bible PDF - by Rose Levy Beranbaum Adams Media | If you ever bake a cake, this book will become your partner in the kitchen.
download About The Cake Bible "If you ever bake a cake, this book will become your partner in the kitchen. Read more About Rose Levy Beranbaum Rose Levy Beranbaum has created special occasion cakes priced at more than two thousand dollars for customers including world-renowned restaurant consultant George Lang, and a wedding cake for Read more Critical Praise "Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after all, is the woman who wrote her master's thesis on the effects of sifting on the quality of yellow cake. In The Cake Bible, she explains the science behind types of leavening, the merits or not of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe. Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teach novice bakers how to create a garden full of flowers from royal icing and mushrooms from piped meringue.
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Actions Shares. Embeds 0 No embeds. No notes for slide. Book details Author: Take out 1 tablespoon of dough and place a frozen teaspoon of Nutella onto the dough. Bake in preheated oven 9. Mix in eggs then mix in vanilla and rum extract. In a mixing bowl whisk together flour. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. In the bowl of an electric stand mixer fitted with the paddle attachment.
Place 2-inches apart parchment paper lined baking sheets. With mixer set on low speed slowly add in flour mixture and mix just until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Scrape down the sides and bottom of the bowl as needed. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment.
Allow to cool for 5 minutes on the cookie sheet. Roll each ball generously in the confectioners' sugar and place on the baking sheets. Remove cookie dough from the refrigerator and allow to sit at room temperature for Beat in egg and vanilla on high speed.
Bake the cookies for minutes. On low speed. In a separate bowl. Transfer into a cooling rack to cool completely. Switch to high speed and beat in the milk.
Scoop and roll balls of dough. Refrigerate the dough for about 30 minutes. Flatten each dough ball with the palm of your hand. Bake about 12 minutes until cookies are set and cooked. Line two baking sheets with parchment paper or silicone baking mats. Preheat the oven to F. Cream the butter and sugar on medium-high speed in stand mixer with paddle attachment until light and fluffy.
Scoop 1. Place a marshmallow half in the middle of each dough round. Seal the remaining dough balls the same way with the remaining dough. Gently press about chocolate chunks on the surface of each cookie. Mix in the eggs. Add in the cocoa powder and mix on low speed until completely incorporated. Let cookies cool directly on baking sheets before removing.
After the cookies have cooled melt the white chocolate in the microwave. Preheat the oven to degrees. Squeeze the chocolate out of the bag onto the cookies in a decorative pattern then sprinkle evenly with candy canes and sprinkles. Drop heaping tablespoons of dough 3 inches apart onto baking sheets lined with parchment.
Bake until cookies are shiny and crackly yet soft in centers. Stir in chocolate chunks. Heat the 8 ounces of semisweet chocolate and butter in a bowl in the microwave at 30 second increments. Cool on baking sheet for 10 minutes then transfer to a wire rack to cool completely. Pour the chocolate into a resealable bag. Let the cookies dry for at least one hour. In another bowl. Mix in the flour mixture until just combined.
Reduce the speed to low. Add sprinkles to each cookie. Add the confectioners' sugar. After chilling. The dough is very soft and I find it easiest to use a cookie scoop.
In a large bowl add the cream cheese. Add about 2 to 3 tablespoons of frosting to each cookie. Allow the cookies to cool on baking sheet completely before frosting. Scrape down the sides of the bowl. Place mounds on a large plate or tray. Using a 2-tablespoon cookie scoop or your hands. Place dough mounds on baking sheet. Add molasses and mix until mixture is smooth. Place a candy in the center and wrap the dough over it. Mix in baking soda. Line a second cookie sheet with parchment or a silicone baking mat.
Place the cookie dough balls on prepared cookie sheet. Chill dough for minutes. Line a cookie sheet with parchment paper or a silicone baking mat. Cool completely before removing from cookie sheets. Scoop 2 tablespoon balls of dough. Make sure the candy is not showing. Split cookie dough balls evenly between the cookie sheets. Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.
Mix until a smooth dough forms. Chill dough for at least 2 hours. Add eggs and vanilla and beat until combined. Cool completely on baking sheets. Add to chocolate and mix until well combined. Melt chocolate and butter in a bowl over a pot with simmering water or in the microwave. Bake for approximately 11 mins. In a small bowl. Preheat oven to F and line 2 baking sheets with parchment or silicone mats.
Chill in the fridge for approx. Add flour and baking powder and mix until combined. Cool to room temperature. In the bowl of a stand mixer. Cook and stir over low heat until smooth. Beat on high for minutes until light and fluffy. Set aside to cool to room temperature.
Line 2 baking sheets with plastic wrap. Add red or pink gel food coloring. Add chocolate and beat until combined. Set aside to cool completely. Remove cookies from the fridge and place one cookie from each sheet together.
Combine puree. Put half of the cookies on each sheet. Roll cookies into 1" balls and place 2" apart on a lightly greased baking sheet or parchment paper. Spread the ganache on all of the cookies on the other baking sheet. Set aside to cool until it thickens to a spreadable consistency.
Add the sugar. Set baking sheet in the fridge while you do the other cookies. Spread or pipe frosting on all of the cookies on one baking sheet. Bake for minutes or until golden brown and somewhat firm to the touch.
Serve immediately. Scoop out 1 tbsp amounts of your cookie dough and form into loose discs. Scrape the dough into a mixing bowl. Next add the almond meal and rolled oats and pulse until a loose dough is formed. Remove and let set for a few minutes on the pan. Add in chocolate and peanut butter chips. Add dates to a food processor and pulse until small bits remain.
Add banana and peanut butter and mix again until combined. Divide the dough into two and press half of the cookie dough into the bottom of your pan. Add the vanilla and the egg and beat again until combined. Spread the cookie dough out gently with your hands so the Oreos are fully covered. Then leave the cake to cool for 15 minutes and then pop it onto a wire rack to cool completely. Then grab small pieces or blobs of the cookie dough and place them all over the Oreos.
Place the Oreos on top of the cookie dough and press them down slightly so they stick. Sift in the flour. Pop into the oven for approximately minutes or until golden brown on top. Spread it out with your hands so there are no gaps — go right into the corners. Let chocolate cool completely before serving or storing cookies in an air tight container. Allow to cool completely. Allow cookies to cool for 5 minutes on the baking sheet. Heat chocolate chips per package instructions.
Add vanilla to butter. Sift together flour and sugar. Beat on medium until dough beings to clump. Using your thumb or the bottom of a tablespoon measuring spoon. Roll dough into 1 inch balls. Preheat oven to F degrees and line a baking sheet with parchment paper. With a table top or hand mixer. Scoop cherries on to each cookie. With your finger smooth out any petals that have shrivelled up. Take out of oven and cool on baking sheet. Use your fingers to press the pansy down in the middle and smooth out all petals so they are firmly stuck to the cookie.
Put cookies 2" apart on parchment lined baking sheet and bake for 30 minutes. Cut with cookie cutter. Put flour and sugar in a large bowl. Using a pastry cutter. Combine dried egg whites and water in small bowl. When cookies are cooled brush egg white mixture on one cookie at a time and top with pansy.
Put on paper towel to finish air drying. Set out on a cooling rack until the top of the cookie is completely dry. Bake at degrees for 5 minutes. Remove from oven. Put a thin layer of egg white mixtrue on top of the pansy and smooth.
Return to parchment lined baking sheet. Sprinkle lightly with sugar. Mix together. Gather up crumbs into a ball and kneed together until smooth.
Pick flowers. Place a teaspoon of chocolate cream in the center of each cookie. Take heaping tablespoons of the dough. In another bowl or in a mixer. Add the egg and mix until combined. On a low speed or using a large spoon. In a medium mixing bowl.
Scrape down the bowl of the mixer with a spatula. Gently flatten the cookies with your fingers making an indentation in the middle of each one.
Line cookie sheets with foil and spray with cooking spray. Bake the cookies for 8 to 10 minutes. Pop the shapes onto your prepared tray. Spread the icing onto the cooled cookies and sandwich them together.
Roll the dough out to a thickness of 5mm and use a cookie cutter to cut out the desired shape. Wrap the dough in plastic wrap and refrigerate for at least an hour. Mix gently until the dough comes together and everything is combined. Place on a cooling rack and set aside to cool. Add a few drops of orange gel colouring. Add the eggs and vanilla extract and mix in. Cream the butter and castor sugar until pale and soft. Sift in the icing sugar and beat in until combined.
Dust the surface with flour. Pop the tray in the oven for 6 minutes. Mix in the vanilla extract. Baking time will depend on the size of your cookies. Add 2 tablespoons of milk and beat to incorporate. Cream the butter until soft. Mix the flour. Heat mixture over medium heat and cook.
Fold in shredded apples. Spread over and immediately sprinkle with pecans and salt. Bake in preheated oven Mix in egg and vanilla extract. Remove from heat and whisk in powdered sugar until smooth. In a small saucepan combine brown sugar. Mix in half of the flour mixture.
Stir in the heavy cream and egg yolk until a soft dough forms. Work the butter into the flour using your fingers or a pastry blender. Let cookies cool on the pan for 5 minutes and then move to a wire rack to cool completely. Scoop out 12 balls of dough.
Drizzle the chocolate over the cookies with a spoon. Place on a baking sheet lined with parchment and bake for 10 minutes. With mixer on low. Bake about minutes or until cookies are lightly browned and set.
Once they're firm. Refrigerate cookies in a single layer on a tray to fully set the ganache. Spread about 2 teaspoons of ganache evenly over each cookie. Add flour mixture to peanut butter mixture and stir until combined. Roll dough out on a floured surface and cut into desired shapes.
Stir until smooth. Place plastic wrap directly on top of the dough in the bowl to keep it from drying out and chill for 2 hours. Remove from heat and add the vanilla. In a small saucepan. Bring to a simmer and add the chocolate. Cool on cookie sheets for a few minutes until set. Place cut out cookies onto a greased cookie sheet or on a sheet lined with a silpat or parchment. Sprinkle with chopped peanuts. Press scraps together and reroll.
Scoop dough onto a lightly floured surface and knead lightly until nearly smooth. In a heavy small saucepan. Then continue to process until mixture begins to clump together. Transfer cookies to a wire rack and let them cool. Dip half of each cookie into melted chocolate. Sprinkle with festive sprinkles. Let stand on waxed paper until set. Place cutouts 1 inch apart on an ungreased cookie sheet. In a food processor.
Add butter and red food coloring. Bake in the preheated oven for 20 to 25 minutes or until centers are set. Preheat oven to Once the cookies have cooled. Gently smash the dough balls with the palm of your hand to flatten slightly. Spread over cookies. Cover and chill for 30 minutes. Microwave chocolate chips and milk in a microwave-safe bowl on half power for 2 minutes. Allow to cool on baking sheet. Whisk together flour. Add butter. Top with mini marshmallows and crushed candy canes.
In a small heatproof bowl. Add the vanilla and beat for 30 seconds or so. Place in the oven for Pour over the marshmallow fluff and gently smooth the top with a spatula. Remove the bowl from the saucepan and place the mixture in the base of a stand mixer and beat on medium speed for approximately 5 minutes or until the mixture is fluffy. Place all the dough into your prepared tin and press down and spread out as even as possible.
Refrigerate for at least 30 minutes or until the chocolate is set. Spread the peanut butter over the chocolate chip cookie. Whisk together. Leave to cool completely. Grease and line a 9 inch square baking tin. Fill a medium saucepan with a few inches of water and pop on a medium heat. Then pop the bowl over the saucepan. Melt the chocolate in the microwave. Throw in the chocolate chips and fold through. As the egg whites heat. Gently fold until dough starts to come together.
Cut and serve. Add the vanilla extract and egg and continue to beat until soft and creamy. Melt the chocolate as it says on the package. Beat cream cheese and butter together. Bake at degrees for minutes. Gradually add the dry ingredients to the butter mixture and mix until well combined. Add sugar to the butter mixture and cream together until mixture is smooth.
Drop by rounded tablespoons onto an ungreased cookie sheet. Dip in the melted chocolate. Sprinkle with nuts. Shape into 42 1-inch balls. Freeze for 10 minutes. Mix first 3 ingredients until blended. Refrigerate 1 hour or until firm. Dip balls in melted chocolate and place in a single layer in a shallow waxed paper-lined pan.
Let them cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely. Let cool until thick enough to spread on top of the cooled cookies. In a small saucepan set over medium heat combine the milk. Add the egg. Line baking sheets with parchment paper or silicone baking mats.
On low speed gradually add the flour mixture. Remove from heat and stir in the vanilla. Using a medium spring-loaded cookie scoop. Fold in the chocolate chips with a rubber spatula. Drizzle the melted chocolate all over the cookies.
Let everything set for at least 15 minutes before serving. Bake for about 10 minutes. In the bowl of an electric mixer. Add about 1 tsp of cookies and cream mixture to each candy mold.
Remove chocolate shells from fridge once they have hardened. Place in the fridge for about 20 minutes. Place the chocolate in a large heat-proof mixing bowl over hot water bain marie.
Using the back of a small spoon. Leave a little room at the top to add more chocolate to seal the shells. Bang the bottom of your silicone pan against the counter a few times so that the chocolate spreads evenly across the bottom of each mold.
Spoon a little more chocolate into each shell to cover the surface. Add Oreos and cream cheese to food processor and mix until cookies have become small crumbs. Turn off stove but keep chocolate bowl over the water pot so the chocolate does not cool down. Bang the bottom of silicone pan against counter a few times to smooth out the surface of the candy cups.
Stir the chocolate with a clean spatula until it is completely melted and smooth. Place into fridge to harden for about 20 minutes. Bake the cookies for about minutes. Using your high speed blender or food processor.
Mix wet in another. Mix the dry ingredients in one bowl. CREAM 1. Add to a ziplock bag and snip the corner. Using a small cookie scoop. Spoon a tbsp of caramel cream cheese into each cookie cup. Gently press center to create a cavity. Drizzle over each cookie cup. Add dry to wet and mix only until combined.
Blend together dates and water until smooth. Cool completely before filling. Combine the sugar and cornstarch in a heavy saucepan. Whisk together the milk, egg yolks, and whole egg. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut, and vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes.
Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set. Top with whipped cream or meringue. If using meringue, bake for 12 to 15 minutes in pre-heated oF oven until golden. Combine in a small bowl the all the ingredients except the cheese and biscuits. Remove the baked mixture from the oven and sprinkle the shredded cheese on it.
Put a layer of frozen biscuits on top of this. Bake for about 20 — 30 minutes longer. Preheat oven to degrees F degrees C. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick.
Remove from heat. Pour filling into baked pastry shell. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Place puff pastry on the bottom of a greased pie tin. In a medium skillet, cook beef and onions until beef is browned and cooked through; Drain.
Add Salsa and taco seasoning. Cook until bubbly. Pour into crust; Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream. In a large, heavy ovenproof skillet, heat oil over medium-high. Add bell pepper, onion, and mushrooms. Cook, stirring, until tender, 8 to 10 minutes. Season with salt and pepper. Add turkey, tomato paste, and chili powder to skillet. Cook, stirring, until meat is no longer pink, about 3 minutes.
Add tomatoes with liquid ; cook until some of the liquid has reduced, about 3 minutes. Cut butter into flour mixture with a pastry cutter or two knives until mixture resembles coarse meal. Stir in buttermilk and cheddar just until incorporated. Divide batter into 9" pieces, and place on top of turkey mixture. Bake until biscuits are golden brown, about 20 minutes. Preheat oven to oF.
Spray a casserole dish or 9x13" dish with cooking spray and set aside. In a large skillet over medium heat, warm olive oil and add frozen meat crumble. Stir until all big pieces are separated and warmed through.
Add in drained green beans and condensed tomato soup. Stir together and season with salt and pepper if necessary. Pour mixture into casserole dish and top with mashed potatoes. Spread mashed potatoes in an even layer and top with cheese. Place in preheated oven and bake for about 30 minutes, or until heated through and cheese is melted on the top.
Take out from oven and let sit for a few minutes. FILLING 1 cup packed mint leaves about 1 ounce, or 30 grams 11 cups heavy cream 5 egg yolks 3 egg whites 3 cup granulated sugar Green food coloring Whipped cream, for decorating chocolate curls, for decorating. Preheat the oven to degrees F and spray a 9- or inch tart pan with 2 sides with nonstick cooking spray. Place the cookies in a food processor and pulse in long bursts until they are in fine crumbs. Press the cookie crumbs in the bottom of the pan and up the sides, pressing firmly.
Bake the crust for 10 minutes, until it starts to puff and looks set but is not burned. Let it cool completely before filling it. Coarsely chop the mint leaves, and combine them with the heavy cream in a small saucepan. Bring the cream to a simmer over medium-high heat, and just before it boils, remove the pan from the heat. Cover it with a tight-fitting lid and let it sit at room temperature for an hour to infuse the cream with mint flavor. After an hour, pour the cream through a strainer into a bowl and squeeze the mint leaves tightly to remove any excess cream.
Refrigerate the cream until cold. Refrigerate a mixing bowl and whisk attachment at well. Once the cream is cold, whip it in the chilled bowl until it forms medium peaks. Refrigerate the whipped cream while you prepare the rest of the recipe. Place a saucepan of water on the stove and bring it to a simmer. In a mixing bowl, combine the egg yolks and 1 cup of sugar. Whisk them together, then place the bowl over the saucepan of simmering water. Continue to whisk as the egg yolks heat up, until the yolks have lightened and taken on a custardy texture, about minutes.
Transfer the bowl to a stand mixer and beat them for about 5 minutes, until they are very light and thick and form a ribbon that drips down from the whisk when you lift it from the yolks. Place the egg whites and the remaining 1 cup of sugar in another mixing bowl. Fit the bowl over the saucepan of simmering water and whisk constantly while the egg whites heat up.
Whisk until the sugar dissolves and the whites are hot to the touch, minutes. Put the bowl on the mixer and whip on high speed until the whites are voluminous, glossy, and have stiff peaks. Fold the egg whites into the yolks in 3 batches, then gently fold in the whipped cream in several batches. Scrape the filling into the cooled pie shell and smooth it into an even layer.
Freeze it for 6 hours, or overnight, before decorating and serving. Work in until the butter in combined. Place the rectangle on a flat baking pan. In a bowl combine 2 cups of flour.
Fold in 1 cup of low fat plain yogurt. Stir until the cinnamon. Roll the pie dough into a thin rectangle about 8x10 inches. Stir together in a bowl the cream cheese. Spread the cheesecake filling on the dough. Add in 4 tablespoons of cold butter.
Give it a little whisk. Allow to cool. Mix well. Put on the counter and rolling pin it on a surface dusted with flour. Use whatever you need and you can freeze the rest in a freezer bag. Roll out your dough on a clean. BAKE 1. Break egg in measuring cup. Open your can of pie filling and pour it in.
Use a thin cutting board and arrange the over-under pattern on that before sliding it onto the pie and adjusting. Mix with your hands until well blended. Roll out excess scraps again and cut into long strips for lattice top. Add this to flour mixture. Pinch your way around the edge of the pie to stick the lattice to the bottom of the pie and create the iconic crust texture. Stir with a fork. Cut dough around plate.
Place pie on a cookie sheet. Keep Reading. I am glad to hear your opinion. Add evaporated milk and stir until incorporated. Remove from oven and place pan on a wire rack. Pour into cooled crust. Pulse until finely ground.
Remove from oven and let cool completely. Reserve remaining cookies for later. Top with freshly whipped cream and the remaining amaretti cookies. Drizzle in melted butter and pulse until evenly moistened and mixture begins to clump. Gently place pie in oven and bake for 60 to 70 minutes or until edges are set and center is just barely jiggly. Cut sweet potatoes in half and place cut-side down on the baking sheet.
Trim or fold over any excess dough around the edges and make a pretty crimped crust by pinching with your fingers. Whisk until combined. Gradually add maple sugar. Cool completely before cutting. Beat until cream forms stiff peaks. Add the chilled butter to the dry ingredients and process until the mixture resembles coarse meal. This will soften it further.
Mash the sweet potato flesh by hand.
Spray sheet with nonstick cooking spray or oil it lightly. Divide the dough into two and wrap each half well in plastic wrap. Reserve the other half for another use.
Roast the sweet potatoes in the oven until soft. If it is still dry. Pinch a bit of the dough and if it holds together. Bake for 45 minutes until set. Place half the dough in the refrigerator to relax for at least a half-hour.
When cool enough to handle. Pour into the bowl of warm lime curd and mix together quickly with a rubber spatula. Refrigerate for hours or until mousse is firm.
Gently but quickly fold the curd into the whipped cream. Place three silicon molds on a baking sheet. Remove from the oven and let cool completely. Pour the mixture over the whipped cream in a large mixing bowl. Microwave for 30 seconds. Keep refrigerated. Cut off any excess pastry and pinch the edges to make a bit of a pattern on the crust.
It should form into a creamy paste. Bring back to almost boiling and add in half the lemon juice. Pour in the milk. Then take out of the oven and put to one side. Repeat this until you have ladled out most of the stock from the chicken pan. Give it a stir and taste. Heat through whilst stirring with the whisk.
Add the rest of the lemon juice if needed. Remove the baking parchment.
Heat on medium and cook the onion for about minutes until soft. Unroll the pastry and line a 24cm diameter pie tin with the pastry. Sprinkle on top of the chicken mixture. Take out of the oven and decorate with a few sprigs of fresh thyme.
This time allows the filling to thicken up. On a floured work surface. Carefully place the dough into a 9x2 inch pie dish. Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl.
Roll the dough into a circle that is 12 inches diameter. Sprinkle the top with coarse sugar. Carefully lay the dough over the filling. Crimp the edges to seal. Place the pie onto a large baking sheet and bake for 20 minutes. I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. Remove the other disc of chilled pie dough from the refrigerator. Cover pie leftovers tightly and store in the refrigerator. In a large bowl using a rubber spatula or wooden spoon.
Keeping the pie in the oven. Cut slits in the top to form steam vents. Press into a 9" pie pan. Put in the fridge for minutes or until set. Add the rest of the butter and pulse several more times, until the butter pieces are not bigger than the size of a pea. Add another Tbsp, and maybe just a teaspoon more if needed, and pulse, just enough so that the dough holds together when you pinch it with your fingers. Flatten to a smooth disk about 6 inches wide. Wrap tightly in plastic wrap and chill for 1 hour.
Place it on a clean, lightly floured surface. Place on dough on and in the pie dish, turn the edges under and crimp the edges. Poke the bottom of the crust a few times with tines of a fork. The sugar should bubble up a bit. The mixture should bubble up a lot. As soon as you've mixed in the cream, add the pecans. Stir to coat the pecans with the sugar mixture. Use the back of a metal spoon to spread them out in an even layer on the top of the pie. Bake crust for 10 minutes in preheated oven.
Remove from oven to cool completely. Whisk until well combined.
Graham Cracker Crust Chopped Peanuts for topping. In a food processor fitted with the S blade, blend the walnuts into a fine meal.
Press the dough into the prepared pan, then cover with plastic and freeze until ready to use. While the dates are soaking, prepare the apples by peeling and coring them. Transfer to a small bowl and cover with a damp towel. Add the dates, water, cinnamon and salt to a high speed blender and blend until smooth; about seconds. Pour over apples and toss until the chunks are evenly coated. Freeze for at least 45 minutes and thaw before serving.
In a large bowl, mix flour, sugar and salt; cut in cold butter using a pastry cutter or food processor until mixture resembles coarse crumbs. Press into a greased 9x13 inch baking pan. Bake minutes, until edges are very light golden brown.