Happy Pi Day … March 14 … 3-14! Since it’s Pi Day and not Pie Day … made a pie that’ not really a pie … does that make sense? It’s Apple Pie Poke Cake … a cake that looks like a pie. I do love to make things that look like something else … remember the “grilled cheese” sandwich from last year? This
pie cake would be a fun dessert for April Fools Day!
Here’s a better view of the whole
cake pie …
Is it a pie or cake? Maybe we can make up a new name … a pike? It doesn’t really matter what you call it … it’s dessert! If you ask me … even if you don’t, I’ll give my opinion ;) … it reminds me of a coffee cake crossed with a fruit filled Danish … yum! The lattice and edge “crust” is actually frosting! I’ll show you how I piped it … as you can tell, my piping is not perfect … nobody (except me) seemed to notice as they scarfed down the cake!
Apple Pie Poke Cake
- 1 can (21 ounces) apple pie filling (I used Duncan Hines Comstock)
- 1-1/2 cups white/vanilla frosting (homemade or store-bought)
Cake ingredients …
- 1-1/4 cups unbleached flour (or all-purpose)
- 1 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup milk
- 1/3 cup butter, softened
- 1 egg
- Heat oven to 350°F. Grease and flour a 9-inch deep dish pie (mine actually measures 9-1/2″ at the top).
- In a large mixing bowl, whisk all dry ingredients together.
- Add milk, butter and egg, mix for 30 seconds on low-speed. Beat 3 minutes on high-speed, scraping side of bowl occasionally. Pour into prepared pie dish.
- Bake 30-35 minutes.
- Remove from oven and immediately prick entire cake with a fork. Hint: if you really want the gooey pie filling to soak into the cake, use the handle end of a wooden spoon rather than a fork)
- Carefully spoon apple pie filling on cake, covering the top, but not all the way to the edge.
- Let cake cool completely then add lattice frosting “crust” as shown below …
- Fit 2 pastry bags with tips #2B (basket weave) and #9 (round) and fill with frosting.
- Use the basket weave tip with the smooth side up and teeth side down. Follow the steps in the photos thru step #7, creating a woven look of icing.
8. Use the bag with tip #9 to pipe a zigzag edge “crust”.
9. Sprinkle a little cinnamon/sugar on the “crust” to give it some color and sparkle.
I do want to let you know that my icing was very soft because I left it sitting out on the counter too long and we have had some warm weather. Those of you covered in snow, may not want to read this … today is very nice here outside of Los Angeles … Saturday and Sunday are expected to reach 88° … it’s only March! Mother Nature is a little mixed up ;)
Here is that Grilled Cheese … or is it?
I think that we can have our cake and eat our pie too! What do you say?
♦ I share my stuff with these fun parties ♦