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

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.
7. Let cake cool completely then add lattice frosting “crust” as shown below …

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 😉

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  ♦