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Old 04-30-2011, 11:23 AM   #81
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Originally Posted by PrincessFiona60 View Post
Save some pie-making fun for the Grandkids, Kades! This would be the perfect cooking project for them!
I will PF, These guys will run me down when they realize the fun they can have making pies.
kades
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Old 04-30-2011, 04:12 PM   #82
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Mine is now ordered and I can hardly wait. Hang in there kids Ma is coming
These recipes are great and I'm sure will really make some wonderful pies,
kades
WOO-HOO!!
Are they ever going to be spoiled. I'm wishing you all the luck now. Once they find out you will never get any rest.

It's a heavy unit Kades.They mean it when they say it's sturdy. Just so you know, maybe I shouldn't say anything. You probably already know. The pie maker gets extremely hot. Top and bottom. I've burned my hand a few times on it. Young kids need to mind Ma, don't touch!

I quit using that plastic push contraption. It was taking too long to press the bottom crusts in. Centering it just right.Hoping it wouldn't stick. Now since the dough is already at room temp and manageable. The units preheated. I just put it on and quickly press it down to form. Fill and top it off.

Sugar glazes, for fruit pies ( at least mine anyways ) brushed on before the lid is closed burns the top. The crusts get hard as a rock. I chipped a toof on one. Not cool at all. Brushing it on afterwards has better results.

Munky.
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Old 04-30-2011, 04:25 PM   #83
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Chiming in here - I ordered the 4 pie Breville last fall from WS and we LOVE it! Munk, I'm learning lots from your posts! As to the size...one pie is no bigger than the frozen Banquet, Swansons, etc...and smaller I think than Marie Callendar's. The small booklet that comes with the unit doesn't have many recipes so I'm really enjoying the ideas here!

I wanted to get one for my daughter when they suddenly disappeared from WS so I'm happy to know they are back.

(kades, you and the kiddos will love it, i'm sure! )
Aha!! we have a new recruit! :) Welcome to the Pie Parlor
The booklet is nice. I've tried a few recipes from it.
When I got mine there really wasn't any recipes on the net. It took some doing adapting my own recipes to suit this unit. Glad you've found them to be useful.

Munky.
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Old 04-30-2011, 04:36 PM   #84
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Munky, have you tried puff pastry as a bottom? If so, how did it turn out?

I have a sausage roll recipe I would like to try in it.
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Old 04-30-2011, 04:57 PM   #85
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Princess,
It will turn out beautifully. Top, bottom will still be nice and flaky.
That chicken & cheese dish I made was used with a Filo crust. I did keep an eye on the cooking time. It still averaged out to be 15-20 minutes of cooking time. I was expecting it to be soggy on the bottom. Not at all. Go ahead and use your Sausage recipe. Don't really see much difference between the 2 doughs. I'm sure it will turn out perfectly.

I've been wondering myself how sourdough bread for soup bowls would work out.
Guess I better get busy. :)
Good luck. Get your rest now.

Munky.
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Old 04-30-2011, 08:01 PM   #86
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Princess,
It will turn out beautifully. Top, bottom will still be nice and flaky.
That chicken & cheese dish I made was used with a Filo crust. I did keep an eye on the cooking time. It still averaged out to be 15-20 minutes of cooking time. I was expecting it to be soggy on the bottom. Not at all. Go ahead and use your Sausage recipe. Don't really see much difference between the 2 doughs. I'm sure it will turn out perfectly.

I've been wondering myself how sourdough bread for soup bowls would work out.
Guess I better get busy. :)
Good luck. Get your rest now.

Munky.
How do you mean...already baked? Or baking it in the piemaker?
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Old 04-30-2011, 09:08 PM   #87
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Baking in the pie maker.

I know regular bread dough works well for deep dish pizza.
Just need to watch how thick the rolled out dough should be.

The idea sounds good in my mind. It might work. Might not. Haven't tried it yet. Open for suggestions.

Munky.
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Old 04-30-2011, 09:18 PM   #88
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I was thinking raising it in the maker, turn it on and have "pie" shaped bread bowls. Would there be enought time to bake the yeast dough? I can see experiment time coming up!
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Old 04-30-2011, 09:49 PM   #89
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I was thinking raising it in the maker, turn it on and have "pie" shaped bread bowls. Would there be enought time to bake the yeast dough? I can see experiment time coming up!
You know Princess, raising it in the maker beforehand just might work.
It would give me the exact weight and size of the dough balls that would be needed. I'll weigh each one just to make it right. That way at least we would know how many bowls an average 1 pound loaf will make. You can still brush on the beaten egg white batter before it cooks. Preheat time on that isn't much.

Cooking times, I'm guessing it might take a little longer 30-35 min. If it can make Cream Puffs and Yorkshire puddings and Muffins as well as it has. Sourdough bread bowls shouldn't be a stretch. Got Chowder?

You are sooo smart! :) Thank you for the help :)

Munky.
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Old 04-30-2011, 09:59 PM   #90
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Slice off the top, gut 'em and chowder time...Now I really can't wait for it to show up!
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