Wednesday, November 23, 2011

pie handles

Pumpkin Pie Tarts made with the Babycakes Pie Maker
Ok, so we're on batch 4 of 6  pumpkin pies for tomorrow.  Out of filling. Need to run get more pumpkin and condensed milk. and ground cinnamon.  And pie crusts- cause these are WAY too convenient.

Things I've learned:
  • Pillsbury Pie crusts  make 6 bottom crusts for this baker per round- but you need to re roll to get crust 6. 
  • I found a great tip on the web for these things- place a 1/2 inch wide strip of PARCHMENT PAPER under your pie crust before baking, with ends that stick up about an inch to each side.  Pies lift out of baker like a DREAM.
  • DO NOT vent or sugar your top crust.  BIG MESS, blackened sugar and filling.
  • Let cool longer than the recommended time- I've been letting mine sit 20 minutes between batches.
  • The Pies are slightly larger than you would expect- the Pumpkin Pie Tart recipe says it makes 24- I got 15 out of it.

SO- it works perfectly with both single and double crust pies.  We'll see this afternoon how a crumb topping goes.

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