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Topic: Cup Pies  (Read 1320 times)
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jay2themie
« on: February 01, 2008 08:50:56 PM »

So I'm not sure if there are any Pushing Daisies fans here, but for Valentine's Day I want to make cup pies. For those who don't know, they're cupcake sized pies (i.e. not tarts... we'll save that argument for another topic). Anyways, when baking the pies in a cupcake/muffin pan, should I use cupcake liners? I'm afraid that cooking spray won't make them come out when they're done but cupcake liners wont let them cook fully. Should I maybe invest in a cylicone (sp?) pan?
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« Reply #1 on: February 02, 2008 07:35:20 AM »

Damn, i miss me some pushing daisies!!!

I wouldn't use the cupcake paper liners for this, I think it would somehow reduce the whole cup pie experience.  I guess it's because can't imagine eating regular pie out of a paper liner.  You could always make a small batch (2 of each) each way and see how each way turns out.  If you are going with silcone, you could always get the individual cup ones.  Then you could chose to serve them in the container or out.

ps dont forget to bake some cheese into the crust!!!!
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lindseyt
« Reply #2 on: February 05, 2008 02:15:25 PM »

I'd go without the liners.  As you get the hang of getting the pies out of the pan would be to just do the crusts for pudding pies or other pies that don't need baked.  Take the crusts out of the pan and then fill them.

Another option would be to get the foil cupcake liners that can stand alone.  Then you could bake the pie in the liner and remove the liner before serving.  You wouldn't have to deal with removing the pie intact from the pan, and the liner would leave an interesting texture/design on the pie crust.
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« Reply #3 on: February 05, 2008 02:17:22 PM »

I have made little mince pies in cupcake pans and they came out fine. If they stick a little I just turn them over (holding very close to the plate to prevent breaking) and give a little tap, they always pop right out.
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lindseyt
« Reply #4 on: February 18, 2008 09:47:26 AM »

I found a recipe in Cupcakes from the Cake Mix Doctor for peach cobbler cupcakes--basically a cup pie!

For the crust she used 1 pkg refrigerated pie crusts (2 crusts/pkg).  She then cut 4 4 1/2 inch circles out of each crust using a plastic lit or cardboard as a stencil.  Place the circles of dough into the cupcake tin and gently press down to fit the tin.  She then filled it with peaches, though you could use just about anything that could go in a pie.  The scraps of dough were used for a lattice topping, and the cobblers were baked 16-18 minutes.  Let them cool on a wire rack for 5 minutes.  Then run a knife along them and lift them up from the bottoms of the cups.  Pick them up carefully with your fingertips.

And then you have cup cobbler.
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havocritic
« Reply #5 on: February 28, 2008 11:14:12 PM »

As soon as Chuck showed up with her Cup Pies, I thought, "I have to make those!"

Thanks for the recipe, lindseyt.  I will try it this weekend and come back with results!
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« Reply #6 on: February 29, 2008 06:39:56 AM »

I made a 2 crust tiny pie in a similar way - I bought the frozen pie crust (the flat kind in a box, not the one in a pie tin) and used biscuit/cookie cutters to cut out one large and one medium circle for each pie. Put a spoon ful of filling on the big circle (jam, pie filling, pretty much anything). Then put the smaller circle on top, pinch the sides together, cut a small slit in the top to release steam, sprinkle some colored sugar on top if desired, and bake in a cupcake pan until pie-colored.
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