Ingredients
4 cups peeled and sliced kiwi *
1 cup water
1 cup sugar
1/4 tsp. ground cinnamon
1/8 tsp. ginger
4 tbsp. butter
margarine
1 cup all-purpose flour
2 tbsp. vegetable shortening
3 to 4 tbsp. ice water
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Preheat oven to 400F. Combine kiwi and water in an 8- or 9-inch cake pan (should be at least 2 inches deep) or in a casserole of approximate size. In a small bowl, combine 1 cup sugar with spices. Mix well. Sprinkle over kiwi. Dot with the 4 tablespoons butter. To make the crust: Combine flour, butter and shortening in bowl of a food processor, fitted with steel blade. Process until mixture resembles coarse cornmeal. Add water gradually, processing until mixture forms a ball. Roll dough on lightly floured surface to a circle about 9 to 10 inches in diameter. Place on top of fruit filling, allowing any excess pastry to go up sides of pan. Brush with melted butter and sprinkle with sugar. Cut several small slits in dough to allow steam to escape during baking. Bake 40 to 45 minutes or until filling is thick and bubbly and crust is golden brown. Serve with a scoop of ice cream on top, if desired.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces