West Bend A501 - Apple Peeler Manuel Du Propriétaire

 

6

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. 

 

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. 

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.