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.

Dinner was delicious....

but the photos were a disaster.  We'll try again Wednesday for good pics of food.  It can't run away- how can getting good photos be this difficult?

The leftover curry is frozen in an ice cube tray.  the old fashioned kind with the removable insert.  that will make it easy to bag and store in the freezer

Dinner tonight , and every Tuesday is out at a friend's house.  There are bout 20 of us that meet weekly for a meal and anime..

The best tip I found yesterday?  use your stand mixer with the paddle attachment to shred cooked meat.  Worked like a charm, as long as I didn't overload the bowl.  Who Knew?!