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. 
Give me a moment to compose myself… ok. This is the cake that my dreams are made of! Carrot cake and cheesecake are my two favorite cakes, so combine them into one amazing dessert, and I’m in total bliss. It looks phenomenal, and I would dominate a big slice ;).
This cake was phenomenal!!!!! I have now made 3 versions and I think the carrot was the best. Everyone raved over it and we all thought it was better the 2nd day! YUM is an understatement!
I’m confused, how did the become a red velvet cake during the assembly?
beantownbaker — January 27th, 2013 @ 4:07 pm
That was a typo in the recipe since this was based on the red velvet cheesecake cake that I had made. I fixed it. Hope that helps.
Do i have to put the cheesecake pan in a roaster with water? I dont have a roaster? Before I purchase one I thought Id ask. Ive made many cheesecakes in the past and never did this
Thanks
beantownbaker — April 1st, 2013 @ 8:35 am
Yes, you are using a water bath to bake the cheesecake. So the water should come up about half way on the side of the pan that the cheesecake is in. I usually use a disposable roasting pan since I don’t have a roaster either. Hope that helps.
Just made this for Easter and everyone loved it.. Thank you
beantownbaker — April 1st, 2013 @ 8:36 am
Glad it was a success for you. This is a great Easter cake.
I made this for Easter today as well, and it was great, everyone said so. I couldn’t eat much, it’s SO thick and rich. I don’t think it would have been half as great without the cheesecake. LOVE that and what a super easy recipe for the cheesecake.
The cake was quite a bit more work than I am used to, and I had to change a few things up based on what I had, in cae this helps anyone else…
I didn’t have brown sugar, subbed coconut palm sugar.
I used toasted almonds instead of pecans and was pleasantly surprised that I actually like them when toasted, as I don’t normally like them at all, they were so light and crispy.
I do not have a stand mixer, I used my Ninja blender with the whipping cream attachement (I didn’t know that it would work but it worked just fine!)
My food processor is broke and couldn’t find my grater, so I used my blender for the carrots, worked just fine.
I skipped the parchment paper bc I was out and that was no biggie.
The cake looked picture perfect and tasted amazing, no complaints here. Thank you!!!
beantownbaker — April 1st, 2013 @ 8:37 am
So glad this worked out for you. Thanks for coming back and posting the changes you made. I am sure they will be helpful for other readers.
Toasted almonds are one of my favorite nuts! What a great substitution.
How many people will this feed? It is a combo of my two favorite things so I want to make it for a Bunco group.
beantownbaker — July 21st, 2013 @ 3:51 pm
It will easily serve 12-16
I made this for my mom’s 60th birthday and everyone loved it. My dad announced that it was his favorite cake ever, so…I’m about to go buy the ingredients to make it again for HIS 60th next week 🙂 Thanks!
beantownbaker — October 15th, 2013 @ 5:02 pm
Wow! Now that’s a compliment! So glad everyone enjoyed it 🙂
Hey there!
Wonderful recipe 🙂 just curious, when you assembled the cake, is the top layer bottom side up, or right side up? Did you trim the rounded top off?
Thanks!
beantownbaker — December 10th, 2013 @ 4:56 pm
If I remember correctly, my layers came out pretty flat. If they were round, I would trim the top off. I always put the top layer upside down when I’m stacking a layer cake.
Made this for Easter, for my husband’s side of the family. Perfect cake recipe! Takes time to make, but nothing difficult. Turned out beautifully and tasted wonderful. I didn’t tell anyone about the cheesecake layer, so when I cut the first piece everyone was just thrilled to see that middle layer. The cake is a feast for both the eyes and the palate. It also travels well, which is a bonus for a 3-layer cake. I will make this cake again, and again, and again. Thanks!!!
beantownbaker — April 27th, 2014 @ 2:46 pm
So glad you enjoyed it!!
Just tried to make this… and I am curious if other people who had success used the volume or weight measures??
I used the weight and was quite precise BUT the cake is now seemingly exploding in my oven.. I am thinking some of the ounces are wrong but am not sure. (I have checked the recipe about 5 times to make sure i measured correctly too…)
Quite disappointed but hopefully I can still salvage something from it.
hi! I wanted to make this for Easter tmrw..but I only have 10″ pans..both for the cheesecake & cake..can u PLEASE help me w/ the adjustments? I tried googling it, but it’s just not happening & I WANT to make this recipe..it has 5 stars! THANK U, THANK U!
what I left out, was, I don’t want my cakes to be thin..I LOVE/prefer a high cake 🙂
Hello! Will the cheesecake tend to soften and tilt or sink in if it’s in a slightly warm environment or if I make it into a 5-6″ layer cake? I’m thinking of having one cake layer at the bottom, then the cheesecake, then the rest of the 2-4 layers cake layers. I am wondering if the cake will hold (with the cheesecake layer) if I put a center dowel?