Some One Here has a Bistro 900 Pie Maker?
HSN has a Wolfgang Puck pie maker for $27.95.
Someone last year bought this little gem and I wonder how
they like it? I tried the Emerill pie maker and sent it badk.
It looks like low carbers could really use it. This one is deeper
than the one I bought. It makes two pies. Really good for
chicken pot pie and beef left overs.
I was just checking it out, and watched the video. I was actually contemplating buying it but then I thought I might like one of the pie makers that makes smaller pies because these look pretty big and hold quite a bit of filling. I would be tempted to eat the whole pie at once and it may be too carby for me. I will have to think this over lol
I don't know if anyone remembers me making the little pies using Jennifer's gluten free bake mix, but a pie maker would work great for those pies. It was easy using the little pie plates I have but this way if I didn't want to heat up the oven it would be nice to have a pie maker.
Well, hopefully someone will chime in with some info on the Wolfgang pie maker for you Barbo.
Well I just went and purchased a 4-piece pie maker!! It makes smaller pies I'm sure but I think it will work great. I am going to use it to make lots of things ..pies, cakes muffins, quiche, can't wait to get it. I got 2 day shipping, so I should have it by wednesday!!
I had the smaller one but sent it back.
This pot pie will be perfect for me. I eat 1/2., but DH eats
a lot more than I do. I liked it deeper because of run off and
this one makes the crust on the bottom nice and brown.
I will review your Jennifer pie crust.
Thanks for your input. Now I've made you spend money:laugh:
Haha Yes you did!! :hyst: but I wanted one anyways. Hopefully it works out for me if not I guess I'll be sending it back and trying the wolfgang one.
The Wolfgang pie maker does look like it makes some yummy pies!
You should try the pie crusts using Jennifer's bake mix, it tastes just like the high carb version. I had a bunch of friends and familly trying it and nobody knew it was low carb!!
Barbo, I have the Wolfgang pie maker. Have not used it very much but we have enjoyed what I have made using this. The first time I used it was for the grandkids and I used the Pillsbury pie crust you find in the refrigerator case for chicken pot pie and cherry pie. This crust was too thick and though it was okay, was not great. But then, I started throwing my quiche stuff in there. And if leftovers are around, I toss with a couple of eggs and veggies and bake in the pie maker. I had some left over tuna salad and mixed it with a couple of eggs, some veggies, tarter sauce, caramelized onions and cojack and parm cheese..yummy, yummy...My husband thinks I am a kitchen goddess. :)
A great hint for you is to tear up either parchment paper or aluminum foil into strips and criss cross them in the bottom of the pie maker with the ends hanging out .; makes it very easy to take out the baked goods. If and when we get out for another rv trip, I plan on taking this with to make quick easy stuff on the road; I consider it a teenie tiny little oven and anything I can bake in my regular oven, I can bake in these, albeit in a very small quantity
Thanks RV Lady and everyone
On the video they showed the aluminum strips beneath the pies.
They broke off. Probably parchment paper would be better.
They showed the bottoms of the crust, they were really nice and
brown and not soggy. I think I'll order it tomorrow.
On the video it showed them making cakes and muffins also. I think you will like it Barbo.
I did it.
:shake: I bought the WP pie maker..... here in 4-7 days.
I see chicken pot pie with the gluten free pie crust in my
very near future.
Thanks everyone for the advice.
My Bistro 900 arrived last night.
A booklet came with it, but no recipe for the crust.
So I shall do Jennifers GF pie crust.
Pretty happy about it and I won't have time to play
with it today wwwaaaah...had to garden, we are getting
read to put the garden to bed. I have a lot of work waiting
for me. Trying to do and hour and a half per morning.
Thanks RV Lady. Anyone have an actual LC recipe that they
could spare. I think each space holds about 3/4 c. filling.
I can't wait to see what delicious recipes you come up with for this, Barbo! You may convince me to buy one.
This would probably make enough Chicken Pot Pie filling for 4 or 5 mini-pies.
You could scale it down, or make a couple extra pies, or freeze the extra filling. It was intended for Chicken Pot Pie Turnovers by Melissa De Arabian.
2T butter, 1/2 onion, chopped, 1 chopped carrot, 1 chopped celery stalk, cloves minced garlic, 2 tsp. dried thyme. ( I like a sprig of fresh thyme.)
Saute' onions, carrot and celery in butter until carrot is tender. Add seasonings. De-glaze pan with 1/2 cup white wine. Add 1 cup chicken stock, and l tsp. Dijon mustard. Simmer a bit, and sprinkle Xanthan gum or your choice of thickener. Stir in 1/2 cup of frozen peas and 1 1/2 cups of cubed or shredded chicken.
I am looking forward to your results with Jen's pie crust in the Pie Maker. I think that a slice of Provolone (or other cheese), on the top of the chicken pot pie would work nicely. I am going to put the cheese slice on top of the next quiche I make in the Piemaker. Someone else mentioned this, and said that it got nice and golden on top of the quiche..
Came across this earlier today. Haven't had a chance to try something like it. Would scale it down and not sure about whether would have to or could precook the crust in the maker a little before adding in the fillings.
Bacon Quiche with Paleo Almond Flour Crust
Makes 8 servings
For the crust
1 1/2 cups almond flour
1 egg white
For the filling
1 cup coconut milk
6 pieces of nitrate-free bacon
1 small onion, thinly sliced
1 cup sliced mushrooms
1 cup fresh spinach
3/4 cup shredded swiss
salt and pepper
Pre-heat oven to 375 degrees F.
In a medium sized bowl, combine almond flour, egg, and egg white until "dough" starts to come together. Press dough into a pie pan, using the palm of your hand to reach desired thickness. Poke crust with a fork to avoid bubbles.
Bake crust for about 15-20 minutes, or until lightly golden brown.
While crust bakes, fry bacon in a pan until crispy. Crumble and then set aside.
In the same pan, saute onions and mushrooms until onions are translucent. Add spinach and cook down slightly.
In a large bowl, whisk eggs and coconut milk. Add bacon, onion, mushrooms, spinach, and swiss. Season with salt and pepper.
Pour egg mixture into pre-baked pie shell. Bake for about 25-30 minutes, or until center is just slightly set. You want it to be slightly jiggly, but not loose.
Allow to cool for about 15 minutes. Serve warm.
Might try something like this custard this week... Obviously a microwave would be faster, as directed, but I would rather play with the pie maker. Think it would work??
2 large eggs
1/2 cup heavy cream
1 tablespoon Splenda granular
1 teaspoon vanilla
1 Using custard or desert dish, beat eggs well.
2 Add Splenda and flavoring.
3 Stir cream or half& half into eggs and mix well.
4 Sprinkle with nutmeg or cinnamon.
5 Place in microwave and cook on 50% power for about 5-6 minutes.
6 Custard will rise and fall as it cooks.
7 Knife should come out clean when inserted in center of custard.
I might order the pie maker the next time WP comes back. It looks like it might be easy to use.
Barbo....Have you've made Chicken Pot Pie using Wolfgang's Pie and Pastry Baker? I just did, and the crust came out really tasty and flakey. Placing the prepared dough on the bottom was a little tricky, but no trouble with the top. If you're interested...or...anyone else who owns the Baker, here's the recipe:
CHICKEN POT PIE w/gluten free crust
1 can Campbell’s Cream of Chicken and Mushroom soup
Chicken bouillon granules
Cracked, black pepper
A little cream, if needed
Heat on stove until heated through.
Spoon into prrepared pie dough using a 9" pie plate.... or..... WP's Pie & Pastry Baker.
Bake @ 350 degrees until golden brown....or.... if using WP's Pie & Pastry Baker, bake 8 to 10 min.
GLUTEN FREE PIE CRUST.....inspired by rosethorns
1 ½ c. gluten free bake mix
1/3 c. cold butter, cut into pieces
6 T. (more or less) ice water
Put bake mix and butter in food processor. While processing, slowly add cold water till dough forms.
Place dough between 2 sheets of plastic wrap; then roll. Refrigerate till firm.
Remove from wrap and place into pie plate or casserole dish......or...... use the pie cutter and place into WP's Pie & Pastry Baker.
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