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Old 12-04-2010, 05:32 PM   #1
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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



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Old 04-22-2012, 08:48 PM   #2
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Sweet Mini Pies - Tips, Ideas and Recipes

Tips and Ideas for Mini Pies - Sweet Pies

*** 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. ***

**If you can find them, check in the dehydrator section of an outfitting store or butchers, use the 4x4 hamburger patty papers**

***One ready rolled 9" recipe is enough to make 2 pies.
2 pastry tops and 2 bases.***



Pie Crust Recipe

2 Cups AP flour
3/4 Cup Lard
1 Teaspoon of salt
5 to 6 Tablespoons of ice water

Makes 4 bottom crusts

~~~~~~~~~
A Linzer Torte Personal Pie

Blind baked shortbread single-crust, raspberry jam and Dark Chocolate Almond Butter spread on top
~~~~~~~~~
corn and blueberry muffins
~~~~~~~~~
banana muffins
~~~~~~~~~
French toast shells
Fill with breakfast fruits, sprinkle with powdered sugar
~~~~~~~~~
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Old 04-22-2012, 08:58 PM   #3
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The huge Pie Collection from the BBC

Pie recipes - Recipes - BBC Good Food
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Old 04-22-2012, 09:23 PM   #4
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Chocolate Pies

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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Old 04-22-2012, 09:24 PM   #5
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Pineapple Cherry Cake

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 04-23-2012, 02:15 AM   #6
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Chef this is a brilliant vid the sync between the fantastic music and the cook is excellent.The recipe for the sweet mincemeat appears at the end.It can be used a few weeks after canning but if you store some till chrimbo it will make the best traditional British mince pies.
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Old 04-23-2012, 05:34 AM   #7
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Lower-Fat Pie Crust

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 08-09-2012, 07:11 PM   #8
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Ok, need a hand on deciding what crusts to use today.

I'm making from scratch Apple pies. My crusts recipes are already posted.
Would you use the base recipe for the tops? Or should I just stick with the puff one. Sooo undecided.

Thankies

Munky.
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Old 08-09-2012, 07:19 PM   #9
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Puff pastry for the top.
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Old 08-09-2012, 10:46 PM   #10
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Quote:
Originally Posted by PrincessFiona60
Puff pastry for the top.
+1
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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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