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Old 08-18-2012, 06:01 PM   #11
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Fresh Peach Pie

Makes 4 Mini Pies.

1 two crust pie crust
3 fresh peaches
Grated lemon zest, to taste
1 Tbsp Brandy ( because I have some right now, otherwise, probably 1 tsp vanilla or a little almond extract)
generous sprinkle Cinnamon ( I forgot this even though it was right next to me)
cup brown sugar, not packed
1 Tbsp white sugar ( might omit next time)
2 Tbsp flour ( the peaches in the bowl got quite juicy)
2 bits of cold butter to top each pie filling Before putting on the top crust have cut and ready on a nearby plate

Directions:

Make favorite pie crust. I used Betty Crocker cookbook recipe with shortening. I am familiar with this and it works for me. Form into 2 balls. Wrap in plastic wrap and refrigerate 30 minutes. Roll out and cut out circles. Cover with the plastic wrap or a clean towel.

Bring a large pot of water to boil. Using a paring knife cut an X in the bottom of each peach before placing them in the boiling water. Leave them in the boiling water for about one minute and remove to a large bowl of ice water to cool. Slip off the skins when they are cool enough to handle.

Cut the peaches into slices and cut the slices into half pieces. Place them in a large bowl, sprinkle with the lemon zest. Add the sugars, vanilla, cinnamon and flour and toss to combine.

Fit the bottom crusts into the heated pie maker.

Using a slotted spoon, fill 1/3 cup measuring cup with Peaches. Pour filling into each bottom crust and dot with butter. Fit the top crusts on. I left most of the liquid from the peach filling in the bowl so as not to make the pie too runny I am surprised how much juice was released, and I was careful when mixing the ingredients. 3 Peaches filled all four cups just right.

Close and click cover. Bake 10 minutes.
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Old 08-18-2012, 06:07 PM   #12
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Yum! That sounds great!
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Old 08-18-2012, 09:29 PM   #13
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I have three nectarines. Hmmm....
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Old 08-19-2012, 12:15 AM   #14
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Wolfgang Puck was selling his pie maker today on HSN. (Posted the links & video) in your other thread.)

They made:

Blueberry bread pudding
*psychedelic cupcakes (different colors squeezed layer over layer)
lava cakes
red velvet cupcakes

He also added scrambled eggs w/ different fillings.

There was a pie maker book sold separately for $15. Some of the recipes were... chocolate mousse pie, whoopie pies, etc.

*It reminded me of this bulls eye cheesecake (you could probably adapt it for the pie maker):

Bull's eye cheesecake | My Food Affair

This strawberry-filled cupcake came to mind:

Strawberry-Lime Stuffed Cupcakes Recipe : Food Network Kitchens : Recipes : Food Network
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Old 08-22-2012, 10:43 AM   #15
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Pie crust used to be the bane of my existence.

Then I discovered the idea of making up the dry ingredients (plus the fat) in advance. I keep this in a ziploc gallon size freezer bag in the fridge.

Eh, voila, instant pie crust success!

Lard (real lard, not the stuff that comes in tubs in the grocery store or at the local mercado) is REALLY expensive. Also, since I've gotten used to not having it for decades, pie crust made with lard tastes weird to me, especially if we're talking a sweet rather than a savory dish.

The above recipe has turned dozens of people into pie-crust successes, people, like me, who have been avoiding the dreaded pie for decades. Try it. It really works.

Really the success is probably largely due to the fact that you keep this in the fridge so your ingredients have very little time to warm up - all you do is add the ice water, pat it into shape, and chill while you make your filling. Then when the filling is ready to go into the pan, THEN you take the dough out and roll it out. Process, ingredients, whatever - it works.
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Old 08-22-2012, 04:28 PM   #16
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O yes. I placed an order with our meat supplier yesterday. I willl have a new supply of Real Lard by next week.

I waited and did not buy a tub of lard at the grocery store last week. Our grocer has it in a green box in the flour/ baking section and it looks like a pound of butter. I figure if it is shelf stable, there is something else added. so I don't buy it, though I have never read the ingreeds, Lard is lard and should be only lard. Duh.

I have a small container of shortening, (crisco) which I keep in the freezer so it doesnt get rancid. I use it so seldom. I also don't cook bacon very often, so I seldom have bacon grease in the house. And if I did, it would be used for Fried Taters, not pie crust.

I Wuz make pies maybe only 2-3 times/year. Now with the B Pie Maker, I aim to make pies more often. Hence a new order w/ my meat guy.

Buy the best you can find in your area. You and your pies will be glad and come out better.

Also, I put several times little dough balls of leftover pie crust in a freezer bag. Not sure how or if this will re-work in the breville pie maker. They say not to use it over. I can't see why not. Seems more like a marketing concern vs practical day to day living issue to me.
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Old 08-22-2012, 07:23 PM   #17
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Thanks kitchen B. I will be making that pie crust mix. I think I will do it with the butter flavored crisco.
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Old 08-23-2012, 12:02 AM   #18
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I'm completely pie-crust-challenged, so I will definitely give this a try. My pie crusts are either too heavy, too tough, not flaky, not crisp, or soggy. I think the issue is that I do not add chilled water correctly. I can never get anything better than a hard brick of dough that does not roll....or it will roll, but lacks flakiness and is tough.

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Old 08-25-2012, 07:51 PM   #19
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Cheers for the recipe

Quote:
Originally Posted by Whiskadoodle View Post
Fresh Peach Pie

Makes 4 Mini Pies.

1 two crust pie crust
3 fresh peaches
Grated lemon zest, to taste
1 Tbsp Brandy ( because I have some right now, otherwise, probably 1 tsp vanilla or a little almond extract)
generous sprinkle Cinnamon ( I forgot this even though it was right next to me)
cup brown sugar, not packed
1 Tbsp white sugar ( might omit next time)
2 Tbsp flour ( the peaches in the bowl got quite juicy)
2 bits of cold butter to top each pie filling Before putting on the top crust have cut and ready on a nearby plate

Directions:

Make favorite pie crust. I used Betty Crocker cookbook recipe with shortening. I am familiar with this and it works for me. Form into 2 balls. Wrap in plastic wrap and refrigerate 30 minutes. Roll out and cut out circles. Cover with the plastic wrap or a clean towel.

Bring a large pot of water to boil. Using a paring knife cut an X in the bottom of each peach before placing them in the boiling water. Leave them in the boiling water for about one minute and remove to a large bowl of ice water to cool. Slip off the skins when they are cool enough to handle.

Cut the peaches into slices and cut the slices into half pieces. Place them in a large bowl, sprinkle with the lemon zest. Add the sugars, vanilla, cinnamon and flour and toss to combine.

Fit the bottom crusts into the heated pie maker.

Using a slotted spoon, fill 1/3 cup measuring cup with Peaches. Pour filling into each bottom crust and dot with butter. Fit the top crusts on. I left most of the liquid from the peach filling in the bowl so as not to make the pie too runny I am surprised how much juice was released, and I was careful when mixing the ingredients. 3 Peaches filled all four cups just right.

Close and click cover. Bake 10 minutes.
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Old 08-25-2012, 07:52 PM   #20
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YUM

Quote:
Originally Posted by PrincessFiona60 View Post
Chocolate Pies

1 Package of Jell-O. Cook and serve pudding mix.
Follow the cooking directions on the box.
Remove from the stove just as it begins to thicken. Keep it covered. Set aside.

Make a batch of the base crust. You will need to double the recipe and use the same recipe for the top.

Pie Crust Recipe Base:
For the bottom base:
2 Cups AP flour
3/4 Cup Lard
1 Teaspoon of salt
5 to 6 Tablespoons of ice water.

Make the glaze ( Mine needs help )
But here you go anyways.

1 Cup powdered sugar
2 Tablespoons milk
Mix it until smooth. Set aside

Preheat the pie maker

Add the bottom crust to each section. Press it in.
Add 1/3 C of the Chocolate pudding
Place the top crust on.

Bake 15-20 minutes. Remove them to a wired rack
Brush on the glaze while the pies are lukewarm.
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Tags
recipe, sweet, tips, pastry, pie

Sweet Mini Pies - Tips, Ideas and Recipes Today was the first chance I've had to try this beauty out. I made 2 separate crusts. Butter puff for the top. And a regular pie crust for the bottoms. They took about 15 minutes to cook. The portion was a bit much for me. Couldn't finish one. Between the filling and crusts, they were rich tasting, a great combination of doughs. Very filling. The pie maker was a breeze to use. Simple clean up. Cooked evenly. The only thing I wish It had come with is something non abrasive to lift the cooked pies out with. When they were finished cooking they were heavy. These are not the light banquet frozen pies. When pressing the dough shell into it. I found that dipping the cutters into flour helped it from sticking to the dough. Other then those minor things. It's a great versatile product. Munky. Edit Note: Posted here to show the beautiful pies at the top of the thread and the tips in this post. P.Fiona [IMG]http://i695.photobucket.com/albums/vv316/waxmunky/DSC_0421-1.jpg[/IMG] [IMG]http://i695.photobucket.com/albums/vv316/waxmunky/DSC_0422-1.jpg[/IMG] 3 stars 1 reviews
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