YOUR RECIPE FOR CONVECTION COOKING!

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When the Apricot and Pistachio tart is baked in the Convection Bake mode the crust bakes through perfectly and the fruit caramelizes while remaining juicy and delicious

Chicken Meatballs with Miso and Ginger and Roasted Green Beans with Spicy Tofu are two simple zesty recipes.

Some finely minced garlic and fresh ginger add a lot of flavor to these easy-to-prepare Asian pork meatballs that bake in 20 minutes in a convection oven

Slow cooking barbecue chicken pieces in your Convection or Steam oven and finishing the cooking on the grill renders evenly cooked, flavorful, and juicy with just the right amount of sear.

In this recipe this chicken soaks in a spicy buttermilk brine for 6 hours or overnight, it is then dredged in flour and set aside to rest before being baked in a convection oven.

Convection is ideal for heating ham since the heat penetrates the food from the edge to the center, therefore it is less drying. However if the ham is uncovered, basting it every 40 minutes or so will give better results.

Prepare this Baked Mahi Mahi meal with Roasted Vegetables in your convection oven. The key is the timing of the dishes and of course your convection oven

It's easy to cook a complete meal in Convection with outstanding results however, planning is key. Follow these tips for success.

Baking stuffed peppers with farro, chickpeas and chard in Convection ensures the stuffing doesn't dry out during the baking, resulting in great flavor and texture

I begin the stuffed pork chops with a sear on the cooktop and a slow finish in the oven. It will yield not only incredibly flavorful pork chops, but they will be juicy and tender.

Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal.

A warm cobbler with berry and peach is one of the easiest desserts to make. The preparation is very simple and it can be baked at the same time as other foods being cooked in Convection.

The Convection Bake mode is the ideal mode for baking this delicious pie to achieve a golden flaky crust and juicy filling. If using fresh blueberries, spread them onto a rimmed baking sheet and freeze prior to using.

It can get any easier than preparing crispy braised duck legs and oven polenta. Goodbye to cooking polenta on stove!

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Oven Baked Breakfast Potatoes with Breakfast Sausage is perfect meal for brunch. You can cook in multiple racks in convection!

As you become comfortable with your oven cooking modes a Broiled Cod with Miso Soy Glaze is easy to prepare. Moisture and flavor are king in this recipe!

This spicy subtly sweet smear makes a terrific easy sauce for a broiled salmon with honey mustard glaze, served with steamed vegetables. A quick and easy meal

For best results when broiling steak season with salt immediately prior to cooking. For thinner cuts like the T Bone season immediately before works well

In this meal the spice infused softened butter is spread under the chicken skin prior to cooking then the chicken is cooked for 15 minutes in Convection Mode at 400 degrees, then lowered it to 350

The smooth exterior of butternut squash makes it one of the easiest hard squash to work with. In this recipe, the flesh is scooped out, diced, and combined with red quinoa, kale, and mushrooms to make the stuffing.

This Chocolate Caramel Apple pie is my go to apple pie recipe. The combination of the caramel sauce and streusel topping is fabulous, and baking the pie in Convection gives texture to the apples.

Carrot Apple muffins with pecan and coconut are great snack. Because they are made with vegetable oil they keep well in an airtight container or can be frozen.

This delicious Mac and Cheese Cauliflower casserole is perhaps the most popular comfort food. It incorporates some steamed cauliflower but you could also substitute broccoli if you prefer.

Convection Bake is the ideal mode when baking Italian Cheese Bread with Mozzarella. You will have a light crisp perfectly baked crust

Convection Baked Blueberry Pie

Convection Bake Mode

Crusty buttery blueberry pie with frozen blueberries, lemon zest, and lemond juice. — Convection-bake blueberry pie

The Convection Bake mode is the ideal mode for baking this delicious pie to achieve a golden flaky crust and juicy filling. In this mode heat is directed from the bottom and top heating elements to ensure the crust bakes through while the fan distributes the heated air evenly. The result is perfection.

Preparing the pastry dough is straightforward; however, because of the amount of flour you'll need a large 14-cup food processor to make the dough at one time. If your food processor is smaller, divide the crust ingredients into two batches. It's best to make the dough 1 or 2 hours beforehand to allow it to rest in the refrigerator to develop the gluten so the dough forms.

Frozen blueberries are used in this pie to ensure the dough is flaky. If using fresh blueberries, spread them onto a rimmed baking sheet and freeze prior to using. A lattice topped pie may seem intimidating, but if you have all the strips cut and ready and take your time, after the first two are in place it's easy.

INGREDIENTS

For the Crust

5 cups flour (3 all-purpose and two wholewheat)

½ cup brown sugar

½ tsp sea salt

2 cups unsalted butter (diced and frozen)

6 tbsp ice water

4 tbsp whisky or brandy (you can substitute for water)

1 egg for the egg wash

2 tbsp cream for the egg wash

flour, wholewheat flour, brown sugar, water and whisky. — Crust ingredients

For the Filling

5 cups of frozen blueberries (you can use fresh blueberries)

1 lemon, zested and juiced

¼ cup corn starch

½ cup brown sugar

Pinch of salt

You will need a Pyrex 10-inch glass pie plate or ceramic pie dish.

Frozen blueberry, lemon, lemon zest, salt, and corn starch. — Filling ingredients

PREPARATION

Add the flour, sugar, and salt to the food processor. Give it a few pulses. Then, add the frozen diced butter and pulse until it is cut into smaller pieces.

With the food processor running, gradually add the water and whisky. This step should be fast, and you should avoid overworking the dough, which should have a rough texture.

Turn the mixture onto a lightly floured work surface and divide it into two parts if you make one batch. Press the mixture into a ball (don’t knead it), then press it into a disk. Cover the dough and refrigerate for at least an hour. Chilling the dough is essential as it relaxes the gluten, resulting in a flaky crust.

Preparing the Filling

Combine 5 cups of frozen blueberries, lemon zest, cornstarch, brown sugar, and salt in a bowl. The use of frozen blueberries is strategic, as it helps the dough stay chilled, a critical factor in achieving a flaky crust. Mix well, then add the lemon juice and mix again. Place the bowl in the freezer for at least 45 minutes to prevent the blueberries from thawing.

Assembling the Pie

Remove the chilled dough from the refrigerator and divide into two sections, one slightly larger than the other for the base of the pie. Roll the larger piece out to a 13" circle and lay it into the baking dish and add the frozen filling. Place the pie in the freezer while you prepare the lattice strips.

Roll out the remaining dough and cut it into 12 1/2" wide strips. Lay six strips evenly on top of the filled pie and trim the strips to fit. Fold every other strip all the way back to the edge of the dish. Lay one strip crosswise over the pie and unfold the 3 strips to cover that strip. Now fold back the other 3 vertical strips and lay another strip across those. Fold the strips back to cover and repeat the pattern until you have "woven" in all 6 strips.

Trim the edges and crimp the dough with a fork then brush the dough with the egg wash. Now return the pie to the freezer for one hour prior to baking.

Baking the Pie

Heat the oven to 420°F in the convection bake mode.

Place the pie in the lower third of the oven and bake for 15-20 minutes until lightly browned. Reduce the temperature to 330°F and bake for an additional 50 minutes. Cool on a wire rack for 20 minutes before serving.

Serves 8