16 questions from our users
What cup capacity is the sunbeam deep pie maker?
I recall the instructions say a 1/2 cup. I use about 3/4 of a cup so the pie maker is full and the top pastry browns better.
The Pie Magic Traditional Size 4 Up takes 1/2 metric cup of filling.
When making pies the tops don’t cook and stay soggy in the middle , if I leave them in longer the bottoms burn and go hard . What can I do to prevent this as it’s a waste of money .
Hey Sally, is the top of your pastry touching the top of pie maker? You may need to fill it more and don’t make filling to watery, thicken the gravy. I used puff pastry for bottom and top, turned out perfect. Good luck.
When I use puff pastry it’s seems fine , it’s when I use short crust pastry for sweet pies ( apple ) that i have the issue , and yes I use half a cup filling as recommended.
My Sunbeam 4piemaker says it's ready, when it hasn't even heated up
I submitted this same question last weekend but have not received a reply.
My pie maker was purchased on 5/1/18. It has been used four times but I still cannot get the tops to cook. The pastry is soggy. Have been sticking to the instructions ie half cup of filling.
I heat up, put right amount of filling top is soggy leave longer bottom goes too brown and hard top still soggy
I find it works best if you use shortcrust pastry on the bottom and puff pastry on the top. If you are doing that already maybe its the brand of pastry that you are using (unless you are making your own).
I have always used the same pastry and the first few times I used it, it worked fine, the last couple of times it hasn't. so not sure what can be wrong have used it about 6 times and last 3 times have failed.
Do you wait till the ready light is on before you start assembling pies
Or start when warm up light is on
My first attempt found the pastry (store bought) a bit tough and crisp not puffed
You should wait till the ready light is on. Best pastry to use is a short crust for the bottom and a puff pastry for the top.
I have the 4 Up pie maker. Can I use the machine and make only 2 x pies or does it have to be 4? Do not wish to damage the machine. Many thanks,
Yes, you can make just two pies. You don't need to use all four.
what is the diameter of the top of the pie
120 mm for the PM4800. The 2 Up is slightly smaller at 105 mm and has a shallower dish. I find the 2 Up is great for one person as the pies are smaller and I can eat 2 (and it is quicker). On the other hand, the 4 Up are larger pies and the better choice if you want to feed more than one person.
Thank you Bill I appreciate you taking the trouble to answer me I am getting one for Xmas and am looking forward to better shaped pies than I can make by hand.
Thank you Bill42 for the information...
Kay, you can find more about the pie maker in the manual linked here: https://www.sunbeam.com.au/Root/Specifications/InstructionBooklet/PM4800_17EM2.pdf
Has anyone ever used mountain bread instead of pastry?
Feel free to experiment with the Pie Maker, it is perfect for many different purposes.
A friend of mine loved using fruit toast and filling with pie apples, then topping with ice cream.
It was a perfect mid week dessert!
I’ve used bread slices which I stuck together with water & they were great
When I put the short crust pastry (home made) in the bottom of the pie maker it shrinks before I can put the filling and top on. Any ideas?
I have never used home made pastry - sorry but I have not had trouble with frozen (thawed) pastry - I always put pastry in a cold appliance as it is easier to handle
I agree, I have never used home made pastry either in a pie maker also always put pastry in a cold appliance then heat it up.
Leave your pastry to rest a while before cutting and you may avoid shrinkage.
Just wondering if anyone else has issues with the inside of the bottom pastry not cooking properly? I've been using pampas redy rolled short crust. I thought the pastry might of been to thick but if I roll it thinner it shrinks as soon as I put it in to cook
Make sure your filling is not too watery. The moisture will soak into the bottom pastry making it soggy and hard to cook.
Some of the meat (mince) is full of water. Supermarkets inject it into the meat to make it heavier.
Also some vegtables hold quite a bit of it too.
I use puff pastry. Make sure mixture not watery. I have had problems with short crust before so don't use it.
That's what I thought I was doing wrong at first too but the roast pork and gravy I made last night had bearly any gravy in it.
I prefer them will all puff pastry but they don't reheat well when hubby takes them to work.
I will keep trying
Do I need to glaze my pies before cooking?
Well, you don't really need to, its just a personal choice, I give my pie maker a quick light wipe with a tiny bit of oil or butter on a piece of greaseproof paper before I cook them and they always come out beautiful
Yes, I do the same as Lauren. They recommend different types of pastry for base and top but it's easy to just find what works for you.
I'm wanting to also use it as a jaffle maker. Will a "normal" sized slice of bread fit in this pie maker, or do I need to buy the "jumbo" sized slices? Also, can pies be cooked with a base only and no top?
I would think larger sizes and probably you'd be best to use very soft bread, as it needs to be pliable. I'm not sure you're going to get good results. a jaffle maker is only @ $10....
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