Nostalgia Electrics PIE400 SERIES Instructions And Recipes Manual page 12

RHUBARB BERRY PIE
• 1 Cup Fresh
Blackberries
• 1 Cup Raspberries
• 2 Cups Rhubarb,
cut into ½" pieces
• ¾ Cup White,
Granulated Sugar
• ¼ Cup All-
Purpose Flour
• 1 Tbsp. Butter,
melted
• 1Tsp. Lemon Juice
• 1 Tbsp. Half-
and-Half
• 2 Tbsps. White,
Granulated Sugar
TRIPLE BERRY PIE
• 1 Cup Fresh
Strawberries,
halved
• ½ Cup White,
Granulated Sugar
• 1 Tsp. Cinnamon
• 4 Tbsps.
Cornstarch
• 2 Cups Fresh
Raspberries
• 1½ Cups Fresh
Blueberries
CUSTARD PIE
• ½ Cup Butter,
softened
• 1½ Cups White,
Granulated Sugar
• 1 Tbsp. Distilled
White Vinegar
• 3 Eggs
• ½ Tbsp. Pure
Vanilla Extract
• 1 Tbsp. Cornmeal
In a medium bowl, combine blackberries,
raspberries, and rhubarb.
In a separate bowl, mix together ¾ cup sugar and ¼
cup flour. Sprinkle over fruit mixture and stir gently.
Cover bowl and refrigerate overnight.
Before filling bottom pie crust, mix 1 Tbsp. melted
butter and lemon juice into fruit filling, then spoon
into bottom pie crust. Place top pie crust over filling.
Brush lightly with half and half and
sprinkle lightly with sugar.
Follow directions to cook mini pies
with your MINI PIE MAKER.
In a large mixing bowl, stir together
sugar, cinnamon and cornstarch.
Add strawberries, raspberries, and blueberries;
gently toss until berries are coated.
Stir berry mixture, and spoon into the
bottom pie crust. Top with top pie crust.
Follow directions to cook mini pies
with your MINI PIE MAKER.
In a medium mixing bowl combine
butter, eggs and sugar.
Mix well, then add cornmeal,
vinegar and vanilla extract.
Stir until all ingredients are thoroughly combined.
Follow directions to cook mini pies
using your MINI PIE MAKER.
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