There is nothing like the approach of Election Day to make you feel like a good ol’ ’Murrican, and many believe that there is nothing more American than pie.

The cupcake pie, which I hereby endorse as the ultimate Election Day dessert, can be filled with anything your heart desires. Despite the endless array of options, however, I hope that you opt for strawberry and blueberry pies this Tuesday evening, using the colored fillings to demonstrate your partisan preferences (though this, admittedly, may put the majority of Wesleyan in the blueberry camp). You can either celebrate your victories or drown your sorrows in these delicious pies’ sweetness as you gather before the television to watch the outcome of the election.

While the election is a particularly fun excuse for making this dessert, you can also use cupcake pies for any kind of entertaining; they are especially great for potlucks or as a unique birthday dessert. Cupcake pies are beautiful and versatile, and they combine everyone’s two favorite desserts. Also, they are miniature, which is adorable.

Having never made either pie or cupcake before, I now realize that I have been missing out on something special my whole life. When I pulled these beauties out of the oven, I danced around beaming with pride to an empty kitchen, and I have no shame in admitting that.

Enjoy your own gorgeous tiny pies, and remember to go vote!

 

Presidential Pies 

Makes eight pies (four of each type, if you’re feeling bipartisan)

 

Ingredients:

Dough:

2 cups flour

12 tablespoons cold butter

2 teaspoons salt

2 teaspoons sugar

1 teaspoon cinnamon or allspice

1 cup ice water

 

Blueberry filling:

2 cups blueberries

1/2 cup brown sugar

1 teaspoon cinnamon

2 tablespoons lemon juice

 

Strawberry filling:

1 cup strawberries, diced

1/6 cup packed brown sugar

1/8 cup flour

1 teaspoons vanilla

1 teaspoon cinnamon

 

Directions:

1. Preheat the oven to 375 degrees.

2. To prepare the dough, first cube the butter into small pieces—about an inch wide—and spread it evenly over the flour. Mash with a fork or your hands until the mixture is even and forms crumbs. Add salt, sugar, and either cinnamon or allspice. Next, add the ice water, kneading periodically with your hands until the mixture becomes doughy. Place the dough in cellophane or a plastic baggie, and leave in the freezer for 15 minutes.

3. While the dough is chilling, prepare the filling. Simply combine all of the ingredients necessary for each type of pie, stirring until the sugar dissolves.

4. Remove the dough from the freezer. Set 1/4 of it aside and roll the rest out between two sheets of parchment paper until it is flat and approximately 3/4 inch thick. Use a bowl to measure out circles approximately twice the size of each cupcake tin, and line the tins with the dough. Fill each one with either strawberry or blueberry filling.

5. Roll out the remaining 1/4 of the dough, and slice into thin strips. Using four strips for each pie, layer two across and two down on the surface of the pies to form a lattice pattern.

6. Bake the cupcake pies for 30-40 minutes until the tops are golden. Let cool until the crust feels sturdy and remove pies from the pan. Serve with ice cream, whipped cream, or stark naked (oh yeah).

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