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Old 04-22-2012, 07:48 PM   #641
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Originally Posted by PrincessFiona60 View Post
Oh! They taste wonderful! I on purpose didn't bread them so I could enjoy the crust with it. I may use the frozen, roasted chunks to make some more pies!



I can't help what my brain comes up with when I'm standing in the kitchen...I went through the whole thread last week, separating out the tips and recipes. Have them all in notepad .txt files. I'm considering dividing them into sweet and savory and posting two separate threads, saving this thread for discussion. Have to talk to Chef Munky before I do this.

So, I do have them almost fixed up and would be happy to PM or e-mail them to you in a nice nifty package.

Princess,

What did you want to discuss with me about?
Have you decided on anything yet? PDF file?

I have everything that I've abused the pie maker with kept tucked away. Pics and all.. 13 recipes. Minus 2 for the apple and cherry pies. No brainer on those.

Munky.
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Old 04-22-2012, 08:06 PM   #642
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Just if you wanted two other threads, one with the sweet and one with the savory. I can do all the maneuvering.
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Old 04-22-2012, 08:10 PM   #643
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Just if you wanted two other threads, one with the sweet and one with the savory. I can do all the maneuvering.
Either way is fine with me. We don't have that many sweet recipes yet.

Thankfully I'm not a Mod..
Have fun!

Munky.
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Old 04-22-2012, 08:12 PM   #644
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Either way is fine with me. We don't have that many sweet recipes yet.

Thankfully I'm not a Mod..
Have fun!

Munky.
Okie Dokie! I'll get started. Should we do the threads in the Pie forum for recipes?
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Old 04-22-2012, 08:33 PM   #645
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Okie Dokie! I'll get started. Should we do the threads in the Pie forum for recipes?
That's entirely up to the Owners and Mods to decide. I'm just the local Dolt.

I could have sworn that this topic has come up before. ( sub sections?) It was done for the Canning section. Nobody that asked got an answer. Why not just flip the entire thread down to the pie section?

Leave a note that the Mother Ship has moved

Munky.
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Old 04-22-2012, 10:18 PM   #646
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I'm wondering how this would work with gluten free pie crusts. They can be much more finicky than regular crusts, but I think the fact it cooks top and bottom together should help a bit.

I don't suppose anyone has tried this or has known someone who has?
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Old 04-22-2012, 10:20 PM   #647
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I'm wondering how this would work with gluten free pie crusts. They can be much more finicky than regular crusts, but I think the fact it cooks top and bottom together should help a bit.

I don't suppose anyone has tried this or has known someone who has?
I'm thinking it should work the same as it does when you bake gluten free pies in a larger size, the only difference, really, is the size and the appliance.
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Old 04-22-2012, 10:24 PM   #648
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I'm wondering how this would work with gluten free pie crusts. They can be much more finicky than regular crusts, but I think the fact it cooks top and bottom together should help a bit.

I don't suppose anyone has tried this or has known someone who has?
Is Soy flour considered gluten free? Don't make me Google..
If so... I raise my mouse... Results?
Do we have to talk about it..? It gave me the woolies!
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Old 04-22-2012, 10:25 PM   #649
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I'm thinking it should work the same as it does when you bake gluten free pies in a larger size, the only difference, really, is the size and the appliance.
GF crusts can be really finicky - they will shrink, burn, get tough or end up a soggy mess depending on the pie. I have even done small pies and they don't turn out well. I was wondering if the appliance would help.
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Old 04-22-2012, 10:29 PM   #650
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That much trouble...wow! I would just be eating pie fillings
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