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…
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These are darling!
Adorable – I love the cupcake liners!
These look great! I’ve got to try them soon! ; )
How adorable! Oh The Yankee would just eat these up.
I have been wanting to try these too – nice post, I love the photos.
They look perfect! YUM!
Sooo freaking adorable! I have these liners, so I will be making these in the very near future!!! Well done!!!
Find more Fauxstess Cupcakes in my recipe blog search:
HERE
So cute and yum!
Could these be any cuter?? I love the idea of home baking classic favorites like this!
This looks perfect! Yum!
Michelle
http://oneordinaryday.wordpress.com/
Great job! Your cupcakes are perfect! They look just like Hostess except SO MUCH BETTER! Your ganache is so nice and shiny!
I love these cupcakes! They have been on my to try list forever and I think that maybe today might be the day I finally try them.
Also, I didn’t even realize you had less swirls, shows how well I know a hostess cupcake!
I made them this weekend and am now officially addicted to the filling – it reminds me of marshmallow creme! Although my cupcakes (and pictures) pale in comparison to your version, I need to thank you once again for supplying me with a great recipe.
I searched all over for a recipe like this and didn’t want to use marshmallow creme for the filling! These are amazing- my family was fighting over them. Thanks for sharing!
so in your recipe you say to put the batter into the wells of a muffin tin coated with non-stick spray. Does that mean not use cupcake liners, or does that mean to spray the liners with non-stick spray?
Sorry, I’ll fix the recipe. You don’t need to spray the cupcake liners.