Recipes; Care And Cleaning; Helpful Hints - Sunbeam Mini Pie Maker User Manual

CARE AND CLEANING

Always remove the plug from electrical outlet after use and allow Mini Pie
Maker to completely cool before cleaning. The cooking plates are coated with
non-stick cooking surface, therefore little cleaning is required. Simply wipe
cooking plates over with a damp cloth.
Do not immerse the Mini Pie Maker in water or other liquids. Do not use
abrasive scouring pads, powders or cleaners. Before next use; lightly grease
the cooking plates for easy removal of cooked pies.
Storing your Mini Pie Maker
To minimize storage space in your kitchen, the Mini Pie Maker can be stored
vertically. Allow the Mini Pie Maker to cool before wrapping the cord around
the base of the appliance and storing vertically.

HELPFUL HINTS

1. Cooking times for pies may vary depending on the pie filling.
2. Always ensure the plates are greased before cooking, to make the removal
of cooked pies easy.
Questions? Need help?
800-458-8407 U.S.
www.sunbeam.com
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RECIPES

FOOD PROCESSOR PIE DOUGH
Making pie dough in a food processor takes just seconds to prepare. Crusts may be
prepared, frozen and defrosted in refrigerator overnight.
2 cups flour
½ teaspoon salt
3 tablespoons sugar
2 sticks cold butter (or half butter and half shortening),
chilled and cut into small pieces
¼ cup ice water
Place flour, salt and sugar into bowl of food processor. Add butter and pulse
until mixture resembles coarse meal. Add water tablespoon by tablespoon and
pulse until mixture just starts to come together but is still crumbly. Turn out
onto plastic wrap and press dough together to form a flat round. Cover and
place in refrigerator. Chill for approximately 1 hour (if chilled longer, hold at
room temperature for 15 minutes before rolling.) Lay out 2 overlapping sheets
of plastic wrap and flour lightly. Top with 2 more sheets of plastic wrap and
roll out dough. Cut out circles, 4 measuring 4 ¼ inches and 4 measuring 3 ¾
inches in diameter or by using the Bottom Dough Cutter and the Top Dough
Cutter tools. Fit cut dough in Sunbeam Pie Maker bottom crust plates, spoon
in filling and cover with top crusts, cutting away any excess. Close lid and
bake for 10 minutes.
HAND METHOD DOUGH
2 cups flour
½ teaspoon salt
2 sticks cold butter (or half butter and half shortening),
chilled and cut into small pieces
3 tablespoons sugar
¼ cup ice water
In a large bowl, add flour, salt, sugar and butter. Using pastry cutter, two
knives or fingertips, cut butter into flour mixture until it resembles coarse
meal. Add water tablespoon by tablespoon and stir with a fork until mixture
just starts to come together but is still crumbly. Turn out onto plastic wrap and
knead with palms, pressing dough together to form a flat round. Cover with
plastic wrap and place in refrigerator. Chill for approximately 1 hour (if chilled
longer, hold at room temperature for 15 minutes before rolling.) Lay out 2
overlapping sheets of plastic wrap and flour lightly. Top with 2 more sheets of
plastic wrap and roll out dough. Cut out circles, 4 measuring 4 ½ inches and
4 measuring 3 ½ inches in diameter or by using the Bottom Dough Cutter and
the Top Dough Cutter tools. Fit cut dough in Sunbeam Pie Maker bottom crust
plates, spoon in filling and cover with top crusts, cutting away any excess.
Close lid and bake for 10 minutes.
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