Piecaken 2.0 - The Piecakening
Christmas Eve, 2015
It's been a while since I've done a piecaken - baked a pie inside
a cake - I just haven't had the need. Since we are going to be visiting
in-laws for Christmas tomorrow, I thought it might be nice to bring
One of the things I learned last time round was a two crusted pie
(crust on the bottom and the top of the pie) makes things a little
extra crunchy inside the cake. I decided to go with an open topped
pie this time - a Lemon Pie, to be specific. I really (really really)
like sour, citrus-y food, and I think a lemon pie inside a vanilla
cake sounded pretty damn good.
One of the hardest things about making a piecaken is getting the
pie out of the pie pan and into the cake. I've taken to using "spring
forms" (available at WalMart for >$10.) To make sure the
crust doesn't stick to the form, I sprayed the form with no-stick
and sprinkled it flour.
These things puff up when you cook 'em, so poke a lot of holes
in the bottom of the crust before baking. Custard pies (like a lemon
pie) use pre-baked crusts, so I pushed the pie crust into the spring
form and baked it for 15 minutes.
While the crust was baking, I was bubbling the filling. Sugar,
corn starch, flour and water. Bubble it for a bit, mix with egg
yokes, bubble some more, add the lemon juice, and you have lemon
Once the lemon pie was baked, I trimmed off the excess crust (to
reduce the afore mentioned crunchiness.
French Vanilla cake. For 88 cents, it ain't bad.
Getting the pie into the next-size-larger spring form ain't easy,
but it ain't that hard, neither.
Cover with cake batter (there's some under it, too.)
While the cake is cooking around the pie, it's time to make the
frosting. Betty Crocker has a simple cream cheese and butter frosting
recipe. 2 cups of confectioner's sugar? No wonder I am diabetic.
Geez! I can't turn my back for a second. She's like a raccoon!
Even purtier outside the spring form.
OK, so I suck at applying frosting. I don't even like frosting
- I do it for other people. Know what's funny? When I was a wee
wee tot, I used to ONLY eat the frosting and cry when Mom made me
eat the cake part, too. Times change.
Anyhow, that's how you make a piecaken: Bake a cake around an already
baked pie. Simple, easy, ingenious.