Pie Crust (pâte brisée)

This recipe makes two 9-inch (22½ cm) crusts

Ingredients:

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup ( 2 sticks) unsalted butter, chilled well (!!), and cut into small pieces
• ½ cup ice water

Instructions:

Linda's Carrot Cake

Ingredients:

• 2 cups (480 ml) all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon allspice
• 2 teaspoons cinnamon
• 2 cups (480 ml) sugar
• 1½ cups (360 ml) vegetable oil
• 4 eggs
• 3 cups (720 ml) grated carrots

For the icing:

• 4 ounce (125 gr) cream cheese
• 1/8 cup (2 tablespoons, 30 ml) margarine
• 2 cups (480 ml) powdered sugar

Instructions:

Pineapple Carrot Cake

Ingredients:

• 2 cups (48 0ml) all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1½ cups (360 ml) sugar
• 1 cup (240 ml) vegetable oil
• 3 eggs
• 2 cups (480 ml) grated carrots
• 1 cup (240 ml) flaked coconut
• 1 cup (240 ml) chopped nuts
• 1 cup (240 ml) crushed pineapple (drain off liquid)
• 1 teaspoon vanilla extract

For the icing:

Poached pears

Ingredients:

• 4 medium-size firm pears (e.g., Anjou, Bartlett, Bosc.); you can try using peeled pears from a
• can, but they may be too soft
• 1 bottle robust read wine (e.g., cabernet sauvignon, merlot)
• ½ cup sugar
• 1 vanilla bean, cut in half lengthwise
• 1 whole cinnamon stick
• peel from 1 orange
• peel from 1 lemon
• 2 whole cloves
• 1 star anise
• 1 whole bay leaf

Instructions: