Nostalgia Electrics PIE400 SERIES Instructions And Recipes Manual page 11

CHERRY PIE
• 4 Cups Pitted Tart,
Red Cherries
• 1 Cup White,
Granulated Sugar
• ¼ Cup Cornstarch
APPLE PIE
• ½ Cup Unsalted
Butter
• 3 Tbsps. All-
Purpose Flour
• ½ Cup White,
Granulated Sugar
• ½ Cup Packed
Brown Sugar
• ¼ Cup Water
• 8 Granny Smith
Apples - peeled,
cored and sliced
PEACH PIE
• 1 Egg, beaten
• 5 Cups Peaches,
peeled and sliced
• 2 Tbsps.
Lemon Juice
• ½ Cup All-
Purpose Flour
• 1 Cup White,
Granulated Sugar
• ½ Tsp. Ground
Cinnamon
• ¼ Tsp. Ground
Nutmeg
• ¼ Tsp. Salt
• 2 Tbsps. Butter
9
Place cherries into a saucepan over medium
heat, and cover the pan; heat cherries
until they release their juice and come to a
simmer, 10 to 15 minutes. Stir often.
In a bowl, whisk the sugar with cornstarch
until smooth; pour the mixture into the hot
cherries and juice, and thoroughly combine.
Return to low heat, bring to a simmer, and cook
until the filling has thickened, about 2 minutes;
remove from heat, let cool, and use as pie filling.
Melt butter in a sauce pan.
Stir in flour to form a paste.
Add white sugar, brown sugar and water; bring to a
boil. Reduce temperature, and simmer 5 minutes.
Meanwhile, place the bottom crusts in your
MINI PIE MAKER. Fill with apples.
Gently pour the sugar and butter liquid over the
apples. Pour slowly so that it does not run off.
Place the top crusts on top of the apple filling.
Follow directions to cook mini pies
using your MINI PIE MAKER.
Place the sliced peaches in a large bowl, and
sprinkle with lemon juice. Mix gently.
In a separate bowl, mix together the flour,
sugar, cinnamon, nutmeg and salt. Pour
over the peaches, and mix gently.
Brush the inside of the bottom pie crust
with some of the beaten egg.
Spoon into the bottom mini pie crust, and dot
with butter. Cover with the top pie crust.
Brush the remaining egg over the top crust.
Follow directions for baking the mini
pies with your MINI PIE MAKER.
Cool before serving.