My idea all started with those pie pops I have been seeing everywhere but I wanted to change it up a bit for SUMMER. So basically all it is, is two mini pies with ice cream sandwiched in-between them. You can keep it EASY by purchasing many of the ingredients ready-made from the store -OR- make everything from scratch which would take more EFFORT but taste even better! They are BURSTING with CHERRY FLAVOR and will COOL you off during those HOT SUMMER days! Can't you picture these cute little Pies 'n Cream Sandwiches at your next BBQ or picnic served with a COLD glass bottle of milk and a stripey straw?
CHERRY Pies 'n Cream Sandwiches RECIPE
Homemade by the Creative Orchard
Ingredients:
• Pillsbury Pie Crusts ("Just Unroll & Bake!")
• Cherry Pie Filling (Substitute Any Flavor)
• Beaten eggs & Sugar (Optional Garnish)
• Cherry Vanilla/Vanilla *Ice Cream (Homemade or Store Bought)
Instructions:
Preheat oven 425 degrees F.
Step 1.) Unroll one Pillsbury Pie Crust onto non-stick surface.
Step 2.) Using 3" circular cookie cutter, cut out as many mini pie rounds as possible in the crust.
Step 3.) Scoop a spoonful of cherries (approximately 3-5) from the cherry pie filling can onto the mini pie rounds.
Step 4.) Unroll another Pillsbury Pie Crust onto non-stick surface and slice long 1/2 inch strips using a pizza cutter or Wilton zig-zag cutter.
Step 5.) Use your dough strips to make a lattice design on the mini pies' tops. Pinch up the outer edges around each mini pie to seal. Brush tops with beaten eggs and sprinkle with sugar.
Step 6.) Using a spatula, carefully place all mini pies onto non-stick cookie sheet.
Step 7.) Bake mini pies in the oven at 425 degrees F for 15 minutes or until golden brown.
Step 8.) Cool completely on cooling racks.
Step 9.) Carefully but quickly spread a scoop of *ice cream onto one upside down mini pie, then place another mini pie right side up on top and gently press together. If you want the *ice cream to fit "perfectly", spread some *ice cream onto a flat surface and beat it out until it is an even thickness then cut it out with the same 3" circular cookie cutter.
That's it! Pies 'n Cream Sandwiches that were as EASY as PIE!
*Note: If you are planning on using homemade ice cream be sure to make it multiple hours in advance.
Tip: To keep the sandwich together, try tying baker's twine around it or poke a large tissue pom toothpick down the middle. If you want to contain the dripping ice cream, place them inside a food safe paper bag.
Printables designed by the Creative Orchard
Photography by Renee Hagloch of the Creative Orchard
PLEASE DO NOT USE ANY PHOTOGRAPHY TAKEN BY
THE CREATIVE ORCHARD WITHOUT PERMISSION!
You may however use 1-2 PHOTOS on your personal blog or facebook as long as you give credit to Renee Hagloch of the Creative Orchard with my website www.theCreativeOrchard.com and link back to this blog post. DO NOT SHARE the entire tutorial PLEASE. You may also "Pin" photos taken by the Creative Orchard onto Pinterest as long as it links back directly to this blog post.
Thank you BERRY much!
Product Sources:
• Pillsbury Pie Crusts ("Just Unroll & Bake!")
• Baker's Twine & Paper Bags - via Cakes and Kids Too
• Spatula, Roller, Cookie Pan, Pot Holder - via Target
• Cutting Board Sheets - via Deals
• Cookie Cutter, Plastic Straws - via Hobby Lobby
• Cherry Fabric - via Jo-Ann Fabrics
• Glassware (Vintage) - via Goodwill Stores
• Ribbon/Button Flower - via Walmart
Recipes:
• Cherry Vanilla Homemade Ice Cream - via allrecipes.com
• Vanilla Homemade Ice Cream - via allrecipes.com
See more PIE RECIPES by visiting Pie Party 2012 on facebook hosted by food bloggers, Garrett McCord, Justin Schwartz, Shauna Ahern and Ashley Baron Rodriguez!
