Back to Basics PEEL AWAY PEELER Instruction Manual - page 6
6
R
ECIPES
E
ASY
A
PPLE
P
IE
C
RUST
2 cups
Sifted flour
1½ tsp.
Salt
½ cup + 2 tbs.
Vegetable oil
¼ cup + 2 tbs.
Cold milk
Mix together the sifted flour and salt. Combine in a measuring cup the vegetable oil
and cold milk. Pour the liquid mixture into the flour and stir lightly until mixed.
Makes enough dough for 2 pastry shells.
F
ILLING
6 cups
Sliced apples
1 tbs.
Butter
1½ tbs.
Cornstarch
¾ cup
Sugar
1 tsp.
Ground cinnamon
Spread one of the pastry shells in the bottom of a pie pan. Heap the apples into the
pastry shell. They should be well above the edge of the pie pan. Combine the
cornstarch, sugar, and cinnamon in a small bowl. Take 1 tbs. of this mixture and set
aside. Sprinkle the remaining mixture over the apples. Dot the top with the butter.
Cover with the remaining pastry shell and seal the edges. Sprinkle the top pastry
shell with the remaining cinnamon. Cut small ventilation holes in the crust. Bake at
375° F (190°C) for 35 minutes. Lower heat to 325°F (163°C) and bake for another
25 minutes.
S
HOESTRING
P
OTATOES
1. Loosen the coring/slicing blade thumb screw. Swing the blade forward out of
the way and tighten the thumb screw.
2. Adjust the peeling blade as far toward the shaft as possible so that it cuts deep
into the potato.
3. Turn the handle and peel the potato.
4. When the full length of the potato has been peeled, pull the peeling arm back
toward you and swing the peeling arm locking lever down into an engaged
position (the peeling arm/blade should not touch the potato). Next, press and
hold the shaft lever and pull back the steel shaft to the right. Finally, release the
shaft lever, unlock the peeling arm so the blade is in contact with the potato, and
turn the shaft clockwise for a second pass.
5. Repeat step 4 until the peeling blade no longer cuts the potato.