I had a flash of inspiration that will never come to fruition. When faced with a stressful situation, I find that a good coping mechanism is daydreaming. I had some stress a while ago, and the idea of Pop Tart Pie was born.
It’s construction should be exceedingly simple: a regular pie, but with some fantastically complementary second flavor stashed under a secret bottom crust, like so:
The problems were insurmountable, though. I either didn’t have time to goof around with it, or had the time but was too tired to try. This weekend, though, I had some time and was conscious. The problem – no pie stuff. I decided to make do and try a test run – a peach pie (made with canned peaches) with a brown sugar and cinnamon pop-tart-style bottom. It didn’t matter what it would taste like, since I wasn’t going to eat it. Peach pie = yuck. This was purely for science.
So, parts assembled: Pie crust made – check. Canned peaches turned into semblance of filling – check. Brown sugar & cinnamon mixed – check. Sandwiched in bottom layer – check.
This test was made in a cereal bowl because you only get two peaches in one can, and that won’t fill a pie pan. The crust was ugly and made in typical fold-over fashion.
Bake bake bake. Cool cool cool. Slice slice.
It’s a good thing I didn’t have my heart set on eating this, because you know what I had? A peach pie with a layer of raw dough in the middle. Blechh! I almost barfed just looking at it.
So, if I ever give this a second go – or if you want to give this a go and just send me a picture so I can pretend I did it – this would have to involve some sort of ‘blind-baking’ of the crust (to keep all layers crispy) and then filling it with some no-bake style pie. I’m thinking a Nutella pop-tart with a French Silk filling sounds good, but I’m sure not going to get around to doing it.