Two pies in One pie pan Experiment Results

Here’s my double pie straight out of the oven. Isn’t it pretty?!?

I know everyone is wondering what happened last night after the double pie went into the oven. I ended up baking the double pie for about an hour. The crust that was folded over in the middle didn’t quite bake all the way through, but when I make the pie for the contest, it obviously won’t have that problem.

I let them cool for about 2 hours before cutting into them. Hubby got home from work REALLY late and we had a small piece to try them out. I was glad to see that both pies were baked through.

The pear and cranberry pie was tasted first. The baked pears were delicious but we both thought the cranberries were too tart. The bites without cranberry were heavenly though. I would definitely make this again with maybe dried cranberries or cooked cranberries? Any suggestions? Katie – did I do something wrong? I could still use this recipe for the contest if I needed to, but it would need some work…

Next came the squash pie. OH my goodness this was very good. Very unique and creative. I don’t really know how to describe it. Except imagine a pie that’s made by heating up some butternut squash, then adding some pears, dried cranberries, walnuts, brown sugar, nutmeg and cinnamon. After the sugar melts, you stir it all up. The sugar makes this amazing gooey glaze over everything else. Like I said before, I wanted to eat the filling with a spoon. It’s a very good, unexpected fall pie.

So as you may have guess, we both voted for the squash pie. We’re taking the rest of the double pie over to our friend’s house tomorrow so we’ll get their votes too. I’ll also see how the pies hold up over night since I’ll be baking them Sunday night and the contest is Monday at 1:00. And yes, I did consider staying home from work Monday morning to bake, but I thought that would be a bit extreme…

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12 Responses to “Caramel (Cup)Cake with Caramelized Butter Frosting (Daring Bakers)”

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    1
    Speedbump Kitchen — November 29, 2008 at 3:44 pm

    Great job! You’ll be hooked into the magic of caramel now!!

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    2
    Gretchen Noelle — November 29, 2008 at 5:22 pm

    Perfect swirls on top! I am so impressed! Great job!

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    3
    CB — November 29, 2008 at 9:35 pm

    Mmmm… cupcakes and caramel! YUMMY! I totally have to star this one for my baking bucket list!
    /Clara

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    4
    Gail — November 30, 2008 at 4:23 am

    Congratulations on a successful Db month – these cuppers look delicious!

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    5
    Joelen — November 30, 2008 at 6:25 am

    I love that you chose to do cupcakes rather than a cake. (I prefer cupcakes and smaller portions anyday!) As for adding the salt – love the idea too! Great job 🙂

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    6
    Dolores — November 30, 2008 at 6:58 am

    Beautiful cupcakes. Thanks for baking with us this month!

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    7
    Sheltie Girl — December 1, 2008 at 11:04 pm

    Your cup cakes are simply beautiful. I love the swirly frosting on top.

    Natalie @ Gluten A Go Go

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    8
    Claire — December 2, 2008 at 3:43 am

    Your swirls are perfect! Great job.

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    9
    sterling — December 2, 2008 at 5:24 am

    Absolutely fantastic! They look great. Makes me wish I had made cupcakes 🙂

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    10
    Jen — December 2, 2008 at 2:45 pm

    Thanks everyone. These qere quite tasty. Hubby said they were his favorite cupcake I’ve ever made!!

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    Allergy Mom — December 2, 2008 at 4:49 pm

    OOh, I love your swirly cuppy cakes! I wish I’d salted my caramal, too…

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    ~Amber~ — December 5, 2008 at 2:23 pm

    Your cupcakes look delicious! Congratulations on a successful challenge.

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