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Old 08-25-2012, 07:53 PM   #21
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This sounds amazing Fiona

Quote:
Originally Posted by PrincessFiona60 View Post
Converted for use in your Breville Personal Pie Maker. Makes approx 10 Cakes

*** To avoid burning the crust take a piece of parchment paper and cut circles out using the pastry cutter.
Trace around the inside and outside. Place the cut piece around each cake before closing the lid. They can be reused. ***



Yellow Cake Mix:

2 Cups all purpose Flour
1 1/2 Cups sugar
1/2 Cup lard, or shortening
1 Cup of whole milk
3 1/2 teaspoons of baking powder
1 teaspoon salt
1 teaspoon vanilla
3 eggs
1/4 Cup of the reserved pineapple juice

Mix together the dry ingredients. Add the lard. Work until the mixture is a fine crumble.
Mix in the eggs, vanilla, pineapple juice and milk.
Beat until the batter is smooth.
Set it aside. Use at room temp.


Pineapple Cherry Filling:
This part can be doubled if you making them for a crowd. Doubled will make 20. With the yellow cake mix recipe provided.

1 20oz can of Pineapple Chunks Drained. Reserved the juice.
Put the chunks into a blender until it's almost a puree. Drain it again. Set aside

1 21 oz can of Comstock Cherry Pie Filling. Drained of the sweet sauce. Set the cherries aside.

3 tablespoons of butter
1/4 Cup dark brown sugar

In a saucepan melt the butter. Add the brown sugar until it's well mixed. Remove it from the heat.
Add your reserved pineapple puree. Mix well. Set it aside to cool to room temp.

Preheat the Pie Maker

Add less than a 1/4 Cup of batter to each section. Not the full amount. You will be adding a filling to the batter.
Then add 1 tablespoon of the Pineapple filling to the cake batter. Top that with a few cherries.

Place the cutout parchment pieces over each section. Close and lock the lid.

Cook for 15-20 minutes. The timing could take a little longer. I had a batch that took 25 min.
If the cake is too light of a color the cakes will fall apart when you try to remove them. The filling will leak out from the bottom. Darker helps keep the cake from falling apart.
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Old 08-25-2012, 07:53 PM   #22
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Thanks so much for sharing this recipe

Quote:
Originally Posted by forty_caliber View Post
Makes enough for 8 tops and bottoms...barely


Lower-Fat Pie Crust
--------------------------------------------------------------------------------


Ingredients:

3 cups flour
6 tablespoons butter, cut up
4 tablespoons virgin coconut oil
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup water, ice cold

Directions:

1. Using metal blade, blend flour, butter, oil, baking poweder and salt in Cuisinart until crumbly.

2. Add water by dribbling and blend until ball forms. Is ok to not use it all.
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Old 08-25-2012, 08:10 PM   #23
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Originally Posted by Kylie1969 View Post
YUM
Quote:
Originally Posted by Kylie1969 View Post
This sounds amazing Fiona
Both of these are Chef Munky's recipes, I just reposted them in the Sweets thread when we cleaned up the Breville thread.
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Old 08-26-2012, 01:26 AM   #24
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Oh okay...thanks to Chef Munky
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Old 08-26-2012, 07:43 PM   #25
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Quote:
Originally Posted by Kitchen Barbarian View Post
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.
Kitchen Barbarian, Flowers to you!

I used the recipe and was able to make an edible pie crust! It was flaky, and not too tough. I still overwork the dough though. Regardless, it came out good enough that I could try it with guests without apology. I'll play with the recipe, but am so excited to have a place to start!

Best part, I had a rolled crust within 5 minutes of adding water.

Thank you!!!
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Old 08-26-2012, 10:03 PM   #26
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Quote:
Originally Posted by Kathleen View Post
Kitchen Barbarian, Flowers to you!

I used the recipe and was able to make an edible pie crust! It was flaky, and not too tough. I still overwork the dough though. Regardless, it came out good enough that I could try it with guests without apology. I'll play with the recipe, but am so excited to have a place to start!

Best part, I had a rolled crust within 5 minutes of adding water.

Thank you!!!
For crusts that are a bit tough, add a tablespoon of vinegar with the cold water for three double crusts. Or one tsp of vinegar for one double crust.
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Old 08-26-2012, 10:53 PM   #27
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Thanks, Taxlady! I will give it a try! I'm pretty thrilled I ended up with something that I could roll.
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Old 08-26-2012, 10:57 PM   #28
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Originally Posted by Kathleen View Post
Thanks, Taxlady! I will give it a try! I'm pretty thrilled I ended up with something that I could roll.
Wish I could show you "how"...it's feel, so it's hard to explain.
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Old 08-26-2012, 10:58 PM   #29
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Wish I could show you "how"...it's feel, so it's hard to explain.
You could visit, you know. What are you doing for Thanksgiving? We could make mini-pies.
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Old 08-26-2012, 11:05 PM   #30
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You could visit, you know. What are you doing for Thanksgiving? We could make mini-pies.
Long drive for a one day holiday I think a trip to visit you folks would have to be a two week vacation.
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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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