I wanted to try something a little different, branch out from my typical cake and frosting cupcake creations. While recently planning a get-together at my apartment, I remembered that some of my friends prefer pie to cake (I forgive them that). Not wanting to abandon my cupcake theme, I set out to bake cupcake-pie hybrids.
I mixed up some vanilla cupcake batter and filled the liners a little less than half full. I baked them only about 12 minutes, then let them cool while I made the filling.
I was concerned with making too much pie filling, so I made a batch with one cup strawberries, another with two peaches, and another with a small carton of blackberries. As it turned out, however, a little does not go a long way with pie filling. My strawberry mixture filled only two cupcakes, my blackberries about four. The peaches produced a better number, but I still needed to go back and make more filling with some leftover strawberries.
I must confess, I’d never really made pie crust on my own before. I’m a cupcake baker, not a pie baker! I was therefore pleased when it came out ok. I rolled it out, then cut strips to place over the fruit filling of each cupcake.
I realize now that I should have gone over/under on my mini-pie tops to create a true lattice, but I was crunched for time and was just so happy to have workable dough. I also might roll it out thinner next time. As a pie beginner, though, I’m happy with the results!
I popped them back in the oven for about 15 minutes, until the crust was slightly browned. I was less concerned with overcooking than I am with normal cupcakes, as I knew there was plenty of moisture from the fruit.
There is nothing like the smell of fresh baked pie! I was happy to welcome my guests with piecakes and their lovely aroma.
Photos by me this time. Yes, I miss my photographers, too!