Apple Pie Poke Cake

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!

Apple Pie Poke Cake

Here’s a better view of the whole cake pie …

Apple Pie Lattice Cake

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
  1. Heat oven to 350°F.  Grease and flour a 9-inch deep dish pie (mine actually measures 9-1/2″ at the top).
  2. In a large mixing bowl, whisk all dry ingredients together.
  3. 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.
  4. Bake 30-35 minutes.
  5. 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)
  6. Carefully spoon apple pie filling on cake, covering the top, but not all the way to the edge.apple pie cake
  7. Let cake cool completely then add lattice frosting “crust” as shown below …Apple Lattice Pie Cake

 

  1. Fit 2 pastry bags with tips #2B (basket weave) and #9 (round)   and fill with frosting.
  2. 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 ;)

Apple Cake Pie

 

Here is that Grilled Cheese … or is it?

Grilled cheese dessert

 

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  ♦

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Inside Out PB Cup Pie

The name … Inside Out Peanut Butter Cup Pie … translation – peanut butter on the outside and chocolate on the inside … like a Reese’s Peanut Butter Cup turned inside out!

Yes … peanut butter crust …

chocolate ganache filling …

and creamy peanut butter on top …

I have been promising the hubby for sometime that I would make a peanut butter and chocolate pie … of course, he kept reminding me about it.  A few weeks ago, I hid … under lock and key … some Nutter Butter cookies while I was making the Nutter Butter Acorns.  All of the other ingredients were in the fridge and pantry … finally, time to make the pie!

Let me give credit to the other recipes that I used for reference … Chocolate  Peanut Butter Pie from Ree Drummond and Peanut Butter Cup Pie from Lauren Wiesenthal.

The recipe is pretty simple … this is all that you will need … creamy peanut butter, Nutter Butter cookies, heavy cream, powdered sugar, cream cheese, butter, semi-sweet chocolate chips, peanut butter cups (garnish)

INSIDE OUT PEANUT BUTTER CUP PIE

  • 22 Nutter Butter cookies
  • 6 tablespoons butter, melted
  • 1-1/4 cups powdered sugar, divided
  • 16 fluid ounces heavy cream, divided
  • 6 ounces (1 cup) semi-sweet chocolate chips
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese, room temperature (I used light)
  • Reese’s Peanut Butter Cups
  • Use a 9-inch deep dish or 10-inch pie pan
  1. Chill the medium bowl and beaters (that you will use later) for making whipped cream.
  2. Make the crust – Place the cookies in a food processor and pulse until they are crumbs.  Add the melted butter and pulse for 20 seconds, scrape the sides, pulse for 10 more seconds.  If you don’t have a food processor, try using a ziptop bag and rolling-pin.  Place the crumb mixture in the pie pan, use your fingers or back of spoon to press the crumbs on the bottom and sides evenly.  Chill while you make the ganache.
  3. Make the chocolate ganache – Place the chocolate chips in a small/medium  heatproof bowl, set aside.  Pour 6 fluid ounces (3/4 cup) of the cream into a small saucepan, return remaining cream to the refrigerator.  Bring cream to a simmer, stirring occasionally.  Pour the hot cream over the chocolate chips and let it stand for two minutes.  Stir until smooth.  Remove crust from the fridge, pour chocolate ganache into the crust and gently spread evenly.  Chill until set (at least 15 minutes).
  4. Make whipped cream – Pour remaining cream into chilled bowl, add 1/4 cup powdered sugar and beat until peaks form, scraping sides of bowl as needed.  Set 1 cup aside for peanut butter filling.  Refrigerate remaining for garnish.
  5. Make peanut butter filling – Use an electric mixer fitted with paddle attachment.  Beat peanut butter and cream cheese until smooth.  Add remaining 1 cup powdered sugar and beat until smooth, add 1 cup of the prepared whipped cream and beat until combined.  Pour over (firmed) ganache and spread evenly.  Chill 1-2 hours before serving.
  6. Garnish with remaining whipped cream and peanut butter cup candy.  Makes 12 servings.

I have enter this pie recipe in Tidy Mom’s Love the Pie Party.  Visit Tidy Mom and you will see so many amazing pies!

  “Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range

For entertainment purposes – family opinions …

  • Son #3 says – the crust is amazing and compared it to a peanut butter cheesecake :) … he’s beginning to sound like a food critic ;)

  • Hubby says he liked it … that’s not a surprise, it is made with peanut butter & chocolate ;)

  • Son #2 says he liked it  …  that’s a miracle!  he very rarely says that!  he usually enjoys tormenting me!  ;)

 Do you like peanut butter and chocolate?  I ♥ your comments!

Happy Pi Day!

A few months ago, we celebrated National PIE Day.  Today is PI DAY … you know Pi … 3.14 … as in to find the circumference of a circle …

Do you remember these Pecan Pie Cupcakes that we made for National Pie Day?

Here is my suggestion … to celebrate PI DAY … make these same cupcakes in mini-muffin size and eat 3.14 mini-muffin Pecan Pie Cupcakes!

Happy Pi Day … from me to you!

 

Peaches ‘n Vanilla Cream Pie

Every summer, I need find it necessary like to make peach pie.  Sometimes it is a cooked pie, sometimes it’s a fresh peach pie … sometimes a rolled pie crust, sometimes not.  This is my first pie of the summer.  I took my normal fresh peach pie recipe and made an addition … vanilla cream made with vanilla bean paste!  The thing that I love about using the vanilla bean paste (besides the flavor) is the appearance of the little brown flecks … is seems so special and decadent!

I made this pie to take to Rich and Gwen’s (very old long time and very good friends) house for dessert … after swimming and dinner.  Well, it was like a comedy act.  I was running behind schedule … as usual … I phoned and asked Rich if I could bring the pie, half made … he said “sure” … the message was conveyed to Gwen that I was bringing half of a pie.  No swimming took place … the Peanut Butter Addict left his trunks at home (sitting by the front door) and I haven’t been in a bathing suit in about 100 years or was it 100 pounds ago (but let’s not go there).  However, I finished making the pie at their house and tried to take photos for this post with a dead camera battery.   So, the photos are not great … but the pie sure tasted good.  It got a 4 thumbs up!

This is what you will need for the crust – graham cracker crumbs, sugar and butter.  For the pie – peaches, sugar, cornstarch, cream cheese, vanilla bean paste and whipping cream

Make the crust … in the pie pan (why have another bowl to wash) combine the graham cracker crumbs and sugar … then stir in the melted butter …

  

Press the crust against the sides and bottom of the pan using the back of a spoon (or your fingers) … put it in the fridge to chill …

  

Pour the whipped cream in a chilled bowl … add the sugar and vanilla bean paste … whip it until peaks form … can you see the little brown flecks?

  

Whip the softened cream cheese and sugar until well blended … then fold in 1 cup of the whipped cream … put the remaining whipped cream back in the fridge and save for garnish …

  

Spread the cream cheese mixture on the crust … and put it back in the fridge …

  

Now … peel, pit and slice the peaches for the pie and glaze … 4 cups for the pie … 3/4 cup for the glaze …

In a saucepan, mash-up the peaches for the glaze … add water … boil for 2 minutes …

  

If you want to be really fancy, strain the mixture at this point to remove the chunks of fruit … I didn’t do it … I don’t mind them … in fact I like them.

Mix cornstarch and sugar together and then stir into boiling mixture … cook until thickened … remove from heat and let it cool for a few minutes …

  

Mix the glaze and sliced peaches … then spread in the pie pan … and chill for a few hours .. serve with remaining whipped cream …

Now here are the photos of the pieces of pie …

We were impatient … the pie should have chilled longer before cutting … but the flecks in the whipped cream look good!

The pie looks better, bad lighting and the heat did a number on the whipped cream!    Sorry!

Like I said, it may not be pretty … but it sure tasted good.

Peaches ‘n Vanilla Cream Pie

Pie                                                                    Crust

4-3/4 cups  sliced peaches (5-6 medium)        1-1/2 cups graham cracker crumbs

1 cup sugar                                                     1/4 cup sugar

2 teaspoons cornstarch                                  1/2 cup butter (1 stick)

3/4 cup water

4 oz. softened neufchatel/light cream cheese

1 cup whipping cream

1 teaspoon vanilla bean paste (vanilla extract may be substituted)

Make the crust – Mix together the graham cracker crumbs and 1/4 cup sugar.  Melt butter and combine with crumb mixture.  Press into a 9″ pie pan.

Make whipped cream – Using a chilled bowl whip cream, 1/4 sugar and vanilla bean paste until peaks form.  Store in the fridge.

Beat together softened cream cheese and 1/4 cup sugar until combined throughly.  Fold 1 cup of whipped cream to cream cheese mixture and spread in pie crust.  Store in the fridge.

Make glaze – In a small sauce pan mash 3/4 cup of peaches, add  water, bring to a boil for 2 minutes over medium heat.  Combine 1/2 cup sugar and corn starch, add to boiling mixture and cook until thickened.  Remove from heat and set aside to cool.

Mix glaze and remaining peach slices.  Pour into pie pan.  Chill for a few hours and serve with remaining whipped cream.     Makes 1 generous  9″ pie.

I ♥ comments … please leave one!

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More Pinwheels…Peanut Butter, Cream Cheese and Chocolate Chip

I would like to share a secret with you … there is something that you should know about my husband, The Peanut Butter Addict … he would be very happy if he could have a treat everyday made with peanut butter.  This really isn’t a secret, it’s a well know fact among family and friends.  So, after I posted yesterday’s Jam-Packed Pie Crust Pinwheels, I went to work making different Pinwheels … peanut butter & chocolate chips … cream cheese & chocolate chips.  Needless to say, The Peanut Butter Addict was a happy camper.  After all, he “had” to eat them for “research purposes”.  I conducted a very unscientific pinwheel survey.  Here are my family’s favorites … The Peanut Butter Addict – peanut butter & chocolate chips (big surprise)… Son #3 – jam & nuts … Sone #2 – doesn’t like pie crust and won’t try any … me – all of them, I love pie crust. 

Recipes like these Pinwheels are “guidelines” and can be altered to fit your tastes.  If you come up with different ideas or suggestions, please share in the comments section below.

This time you will need … refrigerated rolled pie crusts, granulated sugar, powdered sugar, cream cheese (regular or lite), peanut butter and mini chocolate chips.

  (oops … forgot the sugars in the photo)

First, mix the filling (peanut butter or cream cheese) with powdered sugar …

Next, sprinkle granulated sugar on parchment and place pie crust on sugar.  Press on crust to make sure sugar adheres to it …

 

Now, spread the filling all over the crust and sprinkle with chocolate chips …

 

Roll it up tight … cut off the ends … cut the log in 1″ pieces …

 

Place the pieces on a parchment lined baking sheet and bake!

Peanut Butter, Cream Cheese and Chocolate Chip Pinwheels (adapted from Womans Day)

For each flavor Pinwheel you will need …

1 tablespoon granulated sugar

1 refrigerated rolled pie crust (at room temperature)

1/4 cup peanut butter or cream cheese (softened)

2 tablespoons powered sugar

1/4 cup mini chocolate chips

1.  Heat oven to 400°.  Line a baking sheet with parchment paper.

2.  Mix peanut butter or cream cheese with powdered sugar to create the filling.

3.  Sprinkle a parchment covered work surface with granulated sugar.  Unroll pie curst, place it on the sugar and press gently to help the sugar adhere to the crust.

4.  Spread the filling evenly over the crust and sprinkle the chocolate chips over the top.  Starting at one end, tightly roll the dough into a log. 

5.  Trim the ends of each log, then cut in to 1″ thick slices and stand them on cut edge on the prepared baking sheet.  Bake until golden brown, 20-25 minutes.  Let cool completely.

Jam Packed Pie Crust Pinwheels

Do you love pie?  I do … and I really love pie crust!  I like to make my own crust, but sometimes I use ready-made refrigerated ones.  So, while reading Womans Day magazine (April 1, 2011) I noticed this recipe that used refrigerated rolled pie crusts.  I remembered that I had some in the freezer that “needed” to be used and I couldn’t resist.  These are a nice treat with a cup of hot coffee or tea … need I say more.   This is soooo easy …

You will need … refrigerated rolled pie crusts, jam, chopped nuts, sugar and cinnamon.

Mix the sugar and cinnamon … then sprinkle it on parchment paper.  (note…the parchment paper is not burnt…my photo is not “bad”…I buy unbleached paper)

 

Unroll one crust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust. 

Spread the jam evenly over the crust except for one edge section (the jam has a tendency to squish out when rolling)  This is beginning to look like pizza!

Sprinkle the nuts on the jam and tightly roll it up, working toward the edge that is jam free. It is beginning to look like a big taquito … but where’s the guacamole?  I must be hungry.

Trim the ends of each log, then cut into 1″ slices and place on a parchment lined baking sheet.  They look like baby cinnamon rolls!   I used 4 pie crusts and 4 different jams … I couldn’t make a decision … so made them all!

 

Jam Packed Pie Crust Pinwheels    –    adapted from Woman’s Day

For each flavor you will need:

1 tablespoon granulated sugar

1/4 teaspoon cinnamon

1 ready-made refrigerated rolled pie crust (room temperature)

1/4 cup jam

1/4 cup finely chopped nuts

1.  Heat oven to 400°.  Line a baking sheet with parchment paper.

2.  Mix sugar and cinnamon, then sprinkle it on parchment paper covered work surface.  Unroll one pie crust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust.

3.  Spread the jam evenly over the crust (leaving an edge section free of jam) and sprinkle with nuts.  Starting at the opposite the jam free end, tightly roll the dough into a log.

4.  Trim the ends of each log, then cut into 1″ thick slices and stand them on edge on the parchment lined baking sheet.  Bake until golden brown, 20 to 25 minutes.  Let cool and serve.