Babycakes PM-44 Instruction Manual page 7

• Try using prepackaged, thawed puff pastry for the upper crust (rolled very, very thin). The puff
pastry will rise and make more contact with the upper cooking plate for a golden brown finish.
FOR A SINGLE-CRUST PIE (LOWER CRUST CUP ONLY):
Filled Crust: Place the larger lower crust circle over each baking reservoir. Use the Crust Forming
Tool to gently form the lower crusts into each of the baking reservoirs. Fill the crust and bake until
filling is set and crust is golden.
Baked crust: Place the larger lower crust circle over each baking reservoir. Use the Crust Forming
Tool to gently form the lower crusts into each of the baking reservoirs. Prick the crust evenly all
over, then bake until golden brown, about 8 to 10 minutes. Remove from pie maker and fill.
Tip: If baking an unfilled crust cup, be sure to prick the crust well before baking - or if desired, cut a
circle of parchment paper or aluminum foil and place into the crust. Fill the crust with dried beans,
then bake until golden brown. The weight of the beans will help to keep the crust perfectly shaped.
Once baked and cool, carefully lift out the parchment paper and all of the beans. Be sure to get all
of the beans so no one bites into a hard bean. Keep the beans to use another time as pie weights,
but do not use them for a bean dish or soup. Once cool, fill the baked pie crust.
FILLINGS AND TOPPINGS:
• If making a meat pie or personal pot pie, fill the crusts with fully cooked meats and vegetables.
Bacon, sausage or ground meat for a pot pie, quiche or empanada should always be fully
cooked.
• Filling personal pies is fun and easy. Use your creativity with various fillings and toppings.
Here are a few ideas to use as starting points:
• Canned pie fillings
• Fresh fruit pieces or fillings
• Add prepared fillings, such as the chocolate, banana or coconut fillings in the RECIPES
section to baked crust cups
• Add prepared pudding or mousse to a baked crust cup
• Serve ice cream or sherbert in a baked crust cup
• Fill with jelly, jams, preserves or butter such as apple or peach butter
• Top with chopped, toasted nuts or toasted, sweetened coconut
• Add chocolate chips or mini chocolate chips, peanut butter chips, butterscotch chips or
miniature marshmallows
• Flavor the pie fillings or jams with extracts or liqueurs (for example, add a hint of almond
extract to cherry preserves or pie filling or a little rum or maple extract adds flavor to apple
pie filling or apple butter. Do not make the fillings too liquid.)
• Brush tops of crusts with melted butter
• Sprinkle with sugar, powdered sugar or cinnamon-sugar
• Drizzle with melted chocolate or a light glaze
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