Hario Pour-Over Woodneck Coffee Drip Pot
This professional-quality pot makes it easy to brew perfect coffee using the traditional drip method. Showcasing the distinctive flavors and aromas of your favorite coffee beans, it brews with drop-by-drop precision to ensure a rich, full-bodied cup of coffee.
- Hario’s classic drip coffee pot provides a foolproof way to brew rich, aromatic coffee.
- Attractive pot is made of durable heat-treated glass.
- Removable wooden collar stays cool to the touch for safe, easy pouring.
- Reusable flannel filter guarantees full extraction of coffee’s pure flavor and aroma.
- Make 16 ounces of coffee.
- Dimensions & More Info
- Made in Japan.
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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
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- Apple Ginger Cranberry Pie with Ice Cream
Remove 1 dough round from the refrigerator. Transfer to a 9-inch deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Reroll the dough scraps and cut out shapes using decorative pie cutters. Refrigerate the pie shell and cutouts for 30 minutes.
Position a rack in the lower third of an oven and preheat to 400°F.
In a large bowl, toss together the apples, cranberries, crystallized ginger, the 3/4 cup sugar, the salt, the 3 Tbs. flour and the lemon juice.
Let the pie shell, cutouts and the remaining dough round stand at room temperature for 5 minutes. Pour the apple filling into the pie shell and place the dough round over the filling. Trim the edges flush with the rim and press the top and bottom crusts together. Brush the underside of the cutouts with egg wash and arrange them on the pie. Brush the entire top crust with egg wash and sprinkle with sugar.
Bake until the crust is golden and the filling is bubbling, about 1 hour, covering the edges with foil if they begin to brown too quickly. Transfer the pie to a wire rack and let cool for 1 hour before serving.
To serve, cut the pie into slices and top with vanilla ice cream. Serves 8.
Williams Sonoma Kitchen.