Have you baked your pie-cake?

How are those pie-cakes baking up? I am pretty excited about this one. Apple pie is a fav in this house. Adding the raisins is something new that I don’t normally do. Can’t wait to see how it turns out.

If you baked your’s, what did ya think?

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33 thoughts on “Have you baked your pie-cake?

  1. Mine is in the oven as I type. Looking at the recipe I thought it would be easy… well the dough thought totally different about that and refused to get into the right shape and when it finally did it didn’t want to let go of the parchment, this stuff is sticky :)
    I took a peek a little while ago and it looks like it’s growing so maybe I get lucky :-)
    Oh and I only put in half the raisins, we are not that crazy about them in our apple pie.

  2. I made it on Tuesday. It was so good. I halved the recipe and baked it in an 8×8 inch pan because I didn’t need anymore pie-cake! I was excited to see how this would turn out because I wasn’t sure what to expect. I was definitely pleased with the results!

  3. I just made the dough and like noskos said, it was SO STICKY. I used all the flour, so I have no idea what went wrong. It’s chilling in the fridge now, and I’m hoping I’ll be able to roll out in a few days. I’m nervous!

  4. I can’t wait to read about this one. There will be no Russian Grandmother’s Apple Pie-Cake from me this week because I’m busy with a Texan Aunt’s Wedding Cake :)

  5. I made my dough yesterday. I had the same issue with it being sticky and I used all of the flour but I got it to work. My pie-cake is cooling as I type this. It smells divine.

  6. Mine just came out of the oven. I let it cook 80 minutes, and it still had not started to bubble out the top. Yet, the crust was so dark, I would called it burned on the very sides of my pie plate. I even covered it with foil when it got golden so it wouldnt keep browning. No luck. So no bubble, and the crust is dark. Oh well. Verdict still out on taste. Its still piping hot right now.

  7. I might have to opt out this week. I’m actually baking another Dorie recipe as I type (TBA) for my grandmother’s birthday tomorrow. I don’t think I’ll have anymore time for baking this weekend! :-(
    There may be hope (never give up right?) but I think I’ll be sitting this one out. Forgive me?

  8. Lynette- Aww, what happened?? Mine was definitely tooo dark around the edges, but the inside was absolutely scrumptious. Jaos and I both loved it. In fact we had pie for dinner last night. We couldnt wait to sit through a meal to get to the pie, so we skipped the meal! And this was a good pie to do that with. Its hearty baby.

  9. We had ours last night and absolutely loved it! I made a half recipe in an 8×8 and let it bake for about 50 minutes. My edges also got a bit dark, but oh my was it delicious! I didn’t have any problems with sticky dough – it rolled out just fine and it tasted divine! I will definitely keep this recipe for a great late summer/fall dessert. We loved it!

  10. I just made mine and it was delicious! I made the crust last night and it wasn’t sticky at all. I halved the recipe and baked it in an 8×8 for about 35 minutes. Perfectly golden brown and the apples crisp! I will definitely be making this one again!.

  11. My apple pie-cake is in the oven right now – I love the golden brown puffiness of the top of the pastry, but am a bit worried about the edges – they look rather burned (or “caught” would be a better word). Next time I try this I will put foil strips over the top around the edges and it should avoid this problem. Whatever happens in the next half-hour, the cake-pie is going to the Office tomorrow.

  12. Hmm…well I made the apple turnover option. I got a few good reviews but I must say I wasn’t wildly impressed with the results. I may not have done things right or maybe it all just tastes better in “pie-cake” form! :) Anyway, they did turn out pretty so that’ll at least make for an okay post on Tuesday. I’m looking forward to next week…I can’t imagine what Peabody is going to choose!

  13. Ok after mine cooled, the husband and I ate a piece. Pure heaven. It was so good. Kids loved it. Absolutely loved it. I would for sure make it again. It’s easy to make too.

  14. I made mine yesterday and we both loved it! I halved the recipe and made it in an 8×8 as well but used the full amount of cinnamon/sugar mixture – yum! I think I’d use the full amount of raisins the next time I halve it though – there were really good but there wasn’t enough of them for my liking. I didn’t have any problems with the dough – it was perfectly soft but not sticky at all. I didn’t get a lot of good pics last night so I’m getting ready to have a piece for breakfast as we speak. :)

  15. I made mine yesterday and am now feeding it to my Dutch colleagues, who are all waxing lyrical about it. For apple pie, which I’m not the biggest fan of, I must say, it’s pretty tasty!

  16. I was so excited to do my first TWD challenge…
    I made the dough saturday – it was quite sticky as the others mentioned… then I baked it sunday.

    After 65 min, it was browning nicely, but no signs of bubbling… so I set the timer for another 5 minutes… I should have stopped it at 65… The edges got darker, almost (not quite) burnt in that extra 5 min. But still no bubbling. I took it out and dutifully let it cool until after dinner where I sliced it up for dessert.

    It was quite tasty, but not as ‘gooey’ as one might expect from a name invoking ‘apple pie.’ Maybe the Fuji apples I used weren’t as juicy as other types? I usually use granny smiths in pies, so am unfamiliar with the fuji baking tendancies.

  17. I just finished mine. I made the turnovers and only ended up using about half the apple mixture. I considered making another batch of dough but we aren’t big apple fans so it’d just go to waste. Kind of upsetting. On the brightside, the turnovers are really good. I can’t wait for the husband to get home so he can try them.

  18. katrina- My pie-cake had minimal goo too. I think it was the apples I chose. I used a mixture and they didnt seem to give off much juice. I think next time I will go back to the Granny Smiths.

  19. I finally finished mine. I made the dough for the crust last night and ended up leaving it in the fridge until this evening. I didn’t really have a problem with it being too sticky. I just took the finished pan out of the oven. It smells yummy. Thanks to some of the feedback above, I knew to watch to make sure the edges didn’t get too brown.

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