BACK AGAIN... Thanks so much. I went ahead and tried the foil around the edges right from the start before you lower the lid... I cut a square, used a 3" pastry ring and a pointy chopstick to score the circle for the center to be cut out. It baked absolutely perfectly. No need to remove it, cuz the crust browns with the foil!! (who'd have thought?) It just avoids the burning. I keep extra foil pieces to put over areas that are cooking too fast on top crust too. You were right DON'T PUSH DOWN~ great tip thanks!!! So far I've made chicken pot pies and tonight a pulled-beef stew pot pie I cut all the shredded beef with scissors so I can chew it ... I'm a granny and that's a challenge for me :D. It was leftover stew with a little wine in it. I added some extra carrots and peas into 1 cup of stew that was a little watery cuz I hadn't thickened it when I originally made it. I put a slurry of 2 TLB cornstarch mixed into 1/4 cup cold water. I gently stirred it in after it had cooked in the microwave for about 3 min. It only took another 1.5 min to cook and was ready for the pie. Ohhhh the smell of that wine sauce man that was tasty! I used 1/3 cup to fill the pie + 1/3 cup to top it when serving. It left 2 more baby food jars of 4 oz each for the next pie. I just froze them. This is stretching my budget and I am getting a lot of variety!! Gets me to eat my veggies too lol. PS I saw another suggest the foil to make a strip that sits below the pie as it cooks so you have a "sling" to lift the hot pie out. Man that worked great too! Oh and also I bought an 8" tortilla press and with the "Left over" dough from the pre-made dough, it makes another bottom I use it for quiches. :D
Yes at first cover the edges but not too long bcz we want to cook them too. I love putting g them in toaster oven to finish them but if you do that WATCH IT CLOSELY, bcz its already half way baked so we don't want to burn it we just want to finish baking it. I haven't tried the philo dough I will soon and when I can find it its hard to find cheap.
Just me, I have a little tip for you for your next little pies....Go ahead & use the same dough you've been using for the bottoms of your pies but , don't use it for the tops ...Instead get & use some PUFF PASTRY DOUGH just for the tops & you'll find the tops will start cooking perfectly to match the bottoms in the correct amount of time & also not having to burn any part of your pie to get it All done...Also , try using a 1/3 cup measuring cup for the right amount of filling for the pie maker, that way you won't need to cut vent holes in the top so the filling won't leak out the top & with puff pastry dough your tops will get thoroughly cooked done & without pie filling leaked all over the top of your pie...It'll be done & pretty too...👌👍👋💃❤💋
Yes, I was doomed to pie failures, and boxed it with the intent of kicking it to the curb.. then I did the pastry crust tip... made a decent pie! I used the crust for the top and bottom, but thanks for the extra tip of using pastry crust for the top, and using the regular pie crust for the bottom!.. Cheers!
Just my two cents... I don't like using puff pastry for pies like this, the texture turns out tough when it's cooked compressed so when you try to cut through it you just end up smashing your pie to death. Maybe there's another alternative?
@@40KoopasWereHere Why did you compress the Puff Pastry Dough ??? The name Alone says I'm supposed to PUFF ...Her directions were to ROLL out the PIE DOUGH to try to make it thinner to try to get it to cook completely , nothing about Rolling Puff Pastry Dough , coz if you do you'll prolly make little crisps out of it 🤗....You can try this ...Use Pue dough for the bottom , Only put 1/3 cup filling in pie , put it in pie maker for about HALF or so the Prescribed time or until it just starts to Brown ...Remove the pie & put it in your Air Fryer for a few minutes , maybe 5 to 8 ( you be the judge ) just enuff time to finish Baking the Top thru & you should have success , I'm sure after a few pies practice you 'll have it down to a science......For another tip , with air fryers spraying with oil helps with browning , so maybe you could either spray or lightly brush the top with melted butter & sprinkle a little Cinnamon Sugar on top before you put it in the air dryer & maybe , just maybe it'll come out Perfect , Done & a little Brown with a nice sweet topping to it ....I'm sure you'll figure it out & make out just fine , Good Luck 🤗
@@arthurwalls9091 Well I didn't for this recipe, but I've used puff pastry in these sorts of pie/sandwich-making tools in the past and that is what causes it to "compress" - you're certainly not giving it free reign to rise up when it's got a lid clamped down over it and it's being cooked like that. Was an assumption for this idea since in the past that was the result when using puff pastry like that.
Roll your pie crust thinner then let bottom crust cook about 30 to 45 seconds. Before adding fruit and pile fruit so the top crust will touch the top of the pie maker.
I’m suggesting that you don’t preheat the pie maker. That would allow the dough to start cook at the lower temp. Also, as done, the bottom crust is getting pressed in to a sizzling base, then the fill gets measured and added, all before the top even enters the picture. This gives the bottom longer to cook. I’d also bet that the top of the maker is just cooling all the while it is open. Don’t know, just wondering.
Awww thank you so much Larry. The dough cutter came with the pie maker. But you can use a bowl, large cup or a lid from a pot or container,or look online type in dough cutters. Hope this helps let me know Larry.
Fill the pie a little bit more and press top for a few. Or when pie is done but top didnt cook place it in a oven or toaster oven on broil for 2 minutes but watch it so it Doesn't burn
I just found out why. The tortilla comes out almost like a cracker, overcooked. Darn. I will from now on stick to pie crust dough. The al. foil over the top works good though.
Why didn’t you let it reheat the first 5mins? At least by looking at your video it didn’t seem like you preheat first. Is always better so per heat so it can start cooking it right away.
Lol i did I always fallow directions if i did every step the video would be long. Im still playing with it and I will do a future video on that. Ive came up with a few tricks that might help others.
@@Justmeandmythoughts55 I received one yesterday for my bday and did a pumpkin pie 🥧. 10mins for me. I did do what u said roll the pie crust a lil thinner.
@@Justmeandmythoughts55 thank you. Perfect! Only thing is even tho I didn’t press for the crust part( like video you said people are pressing down. I didn’t) they still got a lil burnt. Everything else perfect. Today I am putting en egg in there with spinach and cherry tomatoes see what happen lol. No dough.
I made a video on that go see I called them little quiches lol they were ok just play around with it experiment I am I CANT wait to see what i can do. Im waiting for the bundt maker to come in red this holiday so I can get it. Let me know what you come up with.
BACK AGAIN... Thanks so much. I went ahead and tried the foil around the edges right from the start before you lower the lid... I cut a square, used a 3" pastry ring and a pointy chopstick to score the circle for the center to be cut out. It baked absolutely perfectly. No need to remove it, cuz the crust browns with the foil!! (who'd have thought?) It just avoids the burning. I keep extra foil pieces to put over areas that are cooking too fast on top crust too. You were right DON'T PUSH DOWN~ great tip thanks!!! So far I've made chicken pot pies and tonight a pulled-beef stew pot pie I cut all the shredded beef with scissors so I can chew it ... I'm a granny and that's a challenge for me :D. It was leftover stew with a little wine in it. I added some extra carrots and peas into 1 cup of stew that was a little watery cuz I hadn't thickened it when I originally made it. I put a slurry of 2 TLB cornstarch mixed into 1/4 cup cold water. I gently stirred it in after it had cooked in the microwave for about 3 min. It only took another 1.5 min to cook and was ready for the pie. Ohhhh the smell of that wine sauce man that was tasty! I used 1/3 cup to fill the pie + 1/3 cup to top it when serving. It left 2 more baby food jars of 4 oz each for the next pie. I just froze them. This is stretching my budget and I am getting a lot of variety!! Gets me to eat my veggies too lol. PS I saw another suggest the foil to make a strip that sits below the pie as it cooks so you have a "sling" to lift the hot pie out. Man that worked great too! Oh and also I bought an 8" tortilla press and with the "Left over" dough from the pre-made dough, it makes another bottom I use it for quiches. :D
Yes at first cover the edges but not too long bcz we want to cook them too. I love putting g them in toaster oven to finish them but if you do that WATCH IT CLOSELY, bcz its already half way baked so we don't want to burn it we just want to finish baking it. I haven't tried the philo dough I will soon and when I can find it its hard to find cheap.
Just me, I have a little tip for you for your next little pies....Go ahead & use the same dough you've been using for the bottoms of your pies but , don't use it for the tops ...Instead get & use some PUFF PASTRY DOUGH just for the tops & you'll find the tops will start cooking perfectly to match the bottoms in the correct amount of time & also not having to burn any part of your pie to get it All done...Also , try using a 1/3 cup measuring cup for the right amount of filling for the pie maker, that way you won't need to cut vent holes in the top so the filling won't leak out the top & with puff pastry dough your tops will get thoroughly cooked done & without pie filling leaked all over the top of your pie...It'll be done & pretty too...👌👍👋💃❤💋
I will do that thank you so much Arthur ! 👊🏽❤
Yes, I was doomed to pie failures, and boxed it with the intent of kicking it to the curb.. then I did the pastry crust tip... made a decent pie! I used the crust for the top and bottom, but thanks for the extra tip of using pastry crust for the top, and using the regular pie crust for the bottom!.. Cheers!
Just my two cents... I don't like using puff pastry for pies like this, the texture turns out tough when it's cooked compressed so when you try to cut through it you just end up smashing your pie to death. Maybe there's another alternative?
@@40KoopasWereHere Why did you compress the Puff Pastry Dough ??? The name Alone says I'm supposed to PUFF ...Her directions were to ROLL out the PIE DOUGH to try to make it thinner to try to get it to cook completely , nothing about Rolling Puff Pastry Dough , coz if you do you'll prolly make little crisps out of it 🤗....You can try this ...Use Pue dough for the bottom , Only put 1/3 cup filling in pie , put it in pie maker for about HALF or so the Prescribed time or until it just starts to Brown ...Remove the pie & put it in your Air Fryer for a few minutes , maybe 5 to 8 ( you be the judge ) just enuff time to finish Baking the Top thru & you should have success , I'm sure after a few pies practice you 'll have it down to a science......For another tip , with air fryers spraying with oil helps with browning , so maybe you could either spray or lightly brush the top with melted butter & sprinkle a little Cinnamon Sugar on top before you put it in the air dryer & maybe , just maybe it'll come out Perfect , Done & a little Brown with a nice sweet topping to it ....I'm sure you'll figure it out & make out just fine , Good Luck 🤗
@@arthurwalls9091 Well I didn't for this recipe, but I've used puff pastry in these sorts of pie/sandwich-making tools in the past and that is what causes it to "compress" - you're certainly not giving it free reign to rise up when it's got a lid clamped down over it and it's being cooked like that. Was an assumption for this idea since in the past that was the result when using puff pastry like that.
Roll your pie crust thinner then let bottom crust cook about 30 to 45 seconds. Before adding fruit and pile fruit so the top crust will touch the top of the pie maker.
Ken Click has some great recipes for the pie crust and More
He is amazing!!
I use crescent rolls takes about 3 minutes and fill the bottom about 1/2 cup of apple filling perfect!
Wow how was it using those?
Instruction manual says to use 1/3 cup of filling.
I have the pie maker and make many different flavors of pie.
You can add small strips of foil when the crust is getting to brown.
Thank you
I put a square foil over the entire top of the pie. Take the foil off the last few minutes and the top will cook perfectly without any burned spots.
I made mine with precooking my apples. It is my kind of sugar free.
Will experiment with home made pastry dough. You did a great job.👍
Thank you Bonnie❤️❤️
I’m suggesting that you don’t preheat the pie maker. That would allow the dough to start cook at the lower temp. Also, as done, the bottom crust is getting pressed in to a sizzling base, then the fill gets measured and added, all before the top even enters the picture. This gives the bottom longer to cook. I’d also bet that the top of the maker is just cooling all the while it is open. Don’t know, just wondering.
Thank you I will try again.
I tried this and it works on the bottom, but still needed to use the foil over the edges for the top... thanks for the suggestion!
Where did you get that great dough cutter, I can't find one anywhere. Liked you video, so clear.
Awww thank you so much Larry. The dough cutter came with the pie maker. But you can use a bowl, large cup or a lid from a pot or container,or look online type in dough cutters. Hope this helps let me know Larry.
Ooh, air fryer tip a good one. Someone said air fryer just a convection oven. Opened me up to be more experimental.
I found if I filled the the pie a little more the top browned very well. Mine cooked in 3 mins
Can you just bake the bottom crust, no filling. for custard pies???
I've never tried that
If you roll out the dough a little first it will make the crust thinner and flakier, more like homemade and cook better 🥧
Thank you
where can you get that pie crust cutter?
My pie cutter came with the pie maker. But look online type in, pie crust cutter.
I wipe mine out/off with oil on a folded paper towel, easy and keeps it none stick.
Thank you!
The top of my pie doesn't cook through...any tips
Fill the pie a little bit more and press top for a few. Or when pie is done but top didnt cook place it in a oven or toaster oven on broil for 2 minutes but watch it so it Doesn't burn
You can make biscuits in it too
Really how?
@@Justmeandmythoughts55 check out Ken Click he has a recipe for biscuits with this dash maker.
Ok thank you
Why not use flour tortillas for the pies?
I just found out why. The tortilla comes out almost like a cracker, overcooked. Darn. I will from now on stick to pie crust dough. The al. foil over the top works good though.
Comes out dry like cardboard ruins everything
Why didn’t you let it reheat the first 5mins? At least by looking at your video it didn’t seem like you preheat first. Is always better so per heat so it can start cooking it right away.
Lol i did I always fallow directions if i did every step the video would be long. Im still playing with it and I will do a future video on that. Ive came up with a few tricks that might help others.
@@Justmeandmythoughts55 I received one yesterday for my bday and did a pumpkin pie 🥧. 10mins for me. I did do what u said roll the pie crust a lil thinner.
Happy birthday!!! And how did it work rolling it thinner?
@@Justmeandmythoughts55 thank you. Perfect! Only thing is even tho I didn’t press for the crust part( like video you said people are pressing down. I didn’t) they still got a lil burnt. Everything else perfect. Today I am putting en egg in there with spinach and cherry tomatoes see what happen lol. No dough.
I made a video on that go see I called them little quiches lol they were ok just play around with it experiment I am I CANT wait to see what i can do. Im waiting for the bundt maker to come in red this holiday so I can get it. Let me know what you come up with.
Use tin foil around the crust edge.
Thank you
Yet another comment: I have had best success with................... (drum roll).......regular thin sliced bread!!