Panasonic THE GENIUS NN-R687 - Manual (Page 40)

Prepare pastry according to recipe or package
directions.
if desired, for a single crust homemade pastry recipe,
substitute V 2 cup whole wheat flour for Va cup all-purpose
flour.
Microwave pie crusts are light in color. A few drops of
yellow food coloring may be mixed with the liquid before
adding liquid to the flour mixture. This will give the crust a
pale yellow color.
Roll dough out and gently place in pie plate.
Trim edge so a V 4 -inch overhang remains. Roll overhang
down to rim of pie plate. Flute edge.
Prick bottom and sides of pastry with fork.
Let pie crust rest 10 minutes. This rest time helps reduce
shrinkage.
If desired, brush with dark com syrup or molasses for
sweet fillings, or brush with Worcestershire or soy sauce
for savory fillings.
For frozen crust, thaw and remove from foil pie plate and
place in an
8 - or 9-inch glass pie plate. Place on an
inverted pie plate. Heat Vi minute, then prick crust and, if
desired, brush with dark com syrup, molasses,
Worcestershire or soy sauce.
For crumb crusts, combine Vs cup butter and ’A cup sugar in
medium bowl. Heat at
HIGH 1 'A to 2 minutes, or until butter
is melted. Stir in 1V 4 cups crumbs (graham crackers,
chocolate or vanilla wafers). Firmly pat into greased 9-inch
pie plate.
Cook according to directions given in chart.
Visually check for doneness. Pastry crusts should be
opaque. If crust is undercooked, add cooking time in 15
second increments.
Let stand until cool. Chill crumb crusts.
PIE CRUST CHART
ITEM POWER
APPROX.
COOKING TIME
(in minutes)
Homemade or
Mix HIGH 3to4
Refrigerated MEDIUM-HIGH 4V2to5
Frozen HIGH 2to2V2
GrEih2im Cracker
or Cookie Crumb MEDIUM-HIGH 2to2V2
COCONUT LEMON MERINGUE PIE
IVaCups sugar
Vi cup cornstarch
'/4 teaspoon salt
lYa cups boiling water
3 eggs separated
Va cup lemon juice
3 tablespoons butter or margarine
Grated peel of 1 lemon
9-inch pie shell, baked (see chart this page)
Vi cup sugar
V
4 cup coconut
Yield: 8 Servings
In 3-quart casserole, combine IVa cups sugar, cornstarch and
salt, stir in boiling water and cover with lid. Cook at HIGH for 6
to 7Vz minutes or until thickened. Halfway through cooking, stir
twice. Stir small amount of hot mixture into egg yolks; return
to hot mixture, beating until well blended. Add lemon juice,
butter and lemon peel. Pour into pie shell; set aside.
Meanwhile, beat egg whites until soft peaks form; gradually
add remaining sugar and beat until stiff. Spread meringue
over filling, making sure it touches crust all around the pie
edge. Sprinkle with coconut.
Cook at HIGH for 4 to 6 minutes, or until meringue is set. Cool
completely.
CHOCOLATE ROCKY ROAD PIE
1 package (3Vt oz.) chocolate pudding and pie filling mix
I’Acups milk
1 to 1
'/2 cups miniature marshmallows
'/2 to 1 cup coarsely chopped walnuts
9-inch chocolate cookie crumb crust, baked
(see chart this page)
Yield: 8 Servings
Combine pudding mix and milk in 4-cup glass measure. Cook
at MEDIUM-HIGH for 6 to 8 minutes or until pudding is
thickened, stir until smooth. Cook 5 minutes then fold in
marshmallows and nuts. Turn into prepared crust; chill until
firm. Garnish with toasted coconut or chopped nuts.
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