This unique creation combines three classic pies with three different cakes. Not only does it look impressive, it also tastes incredible! While preparing it may be a time commitment, it is one worth making!

Serving size: A small threshing crew or two dozen hungry farmers
Prep time: 2 days
Bake time: Day 1: 3 pies, 3 hours. Day 2: 3 cooled pies baked inside of 3 double layer cakes, 3 ½ hours

 

 

 

Classic pie crust

• 2 cups all-purpose flour
• 1 tsp. salt
• ⅔ cup well-chilled Crisco shortening
• 1 Tbsp. white vinegar
• 4-8 Tbsp. ice water

Blend flour and salt in a large bowl. Cut shortening into flour mixture until crumbs form. Stir in enough water and vinegar until dough holds together. Divide dough in half. Shape into ½-inch disks. Wrap in plastic and chill. Roll out each disk two inches larger than pie plate on floured surface. Fill crust per recipe directions. (Makes 2, 9-inch crusts). Times 2. (2 singles and 1 double crust used in this creation).

Day 1 Pies:

Bottom pie layer of piecaken – “Indiana Honey Pecan Pie”

• 1 unbaked 9-inch pie classic crust pastry
• ¼ cup sugar
• 3 Tbsp. all-purpose flour
• 3 Seven Sons Farm Eggs, lightly beaten
• 1 cup Eisele’s All Natural Pure Honey
• ⅓ cup of butter, melted
• 1 tsp. of vanilla extract
• ¼ tsp. salt
• 1 cup chopped pecans

In a small bowl, combine the sugar and the flour. Stir in Seven Sons farm fresh eggs, Eisele’s all natural pure honey, butter, vanilla and salt. Add chopped pecans and mix well. Pour into pastry shell. Bake at 350 °F for 30 minutes, turn and bake additional 20-25 minutes longer or until knife inserted in center comes out clean. Cool on wire rack and store in refrigerator.

Middle pie layer – “Indiana Pumpkin Pie”

• 1 unbaked 9-inch classic pastry shell
• ⅔ cup firmly packed brown sugar
• ⅓ cup granulated sugar
• 1 Tbsp. all-purpose flour
• 1 tsp. cinnamon
• ½ tsp. salt
• ½ tsp. ginger
• ½ tsp. nutmeg
• 2 Seven Sons Farm Fresh Eggs
• 1 cups heavy cream
• ⅓ cup whole Traders Point Creamery Milk
• 1 ½ cups canned pumpkin
• ½ cup Dillman Farms Pumpkin Butter Spread
• 2 Tbsp. vanilla

Preheat oven to 350 °F. Combine brown sugar, granulated sugar, flour, cinnamon, salt, ginger and nutmeg in a small bowl and set aside. Place the Seven Sons Farm Fresh Eggs in a bowl and break up with a whisk. Add cream and Traders Point Creamery Milk and whisk to combine. Add pumpkin, Dillmans Farms Pumpkin Butter Spread and vanilla and whisk until batter is smooth. Add the dry ingredients in three additions mixing well. Bake for one hour to an hour and 20 minutes, or until center is set. Cool until room temperature, then chill in refrigerator.

Top pie layer – “Indiana Apple Pie”

• 2 unbaked 9-inch classic pastry disks
• 1 cup sugar
• 3 Tbsp. all-purpose flour
• 1 tsp. ground cinnamon
• 6 cups peeled, thinly sliced Granny Smith apples
• 1 Tbsp. lemon juice
• ½ cup Dillman Farm Apple Butter Spread
• 1 Tbsp. Traders point Creamery Milk

In a small bowl, combine sugar, flour and cinnamon. In a separate medium bowl, add apples and lemon juice; toss to coat the apples. Coat the apples with your dry ingredients. Add Dillman Farm Apple Butter Spread. Mix well. Line pan with one pastry disk. Pour in the apples and be sure to scrape out any dry ingredients or juices that stick to the side of the bowl. Fit the top pastry disk and seal edges together. Brush the top of the pie with Traders Point Creamer Milk and bake for 45 minutes to one hour at 400 °F, or until golden brown. Cool for 2 hours and then refrigerate.

Day 2: Cakes

•  3 cake mixes: devil’s food cake mix, spice cake mix, yellow cake mix
• Water
• Healthy Hoosier Canola Oil
• 9 Seven Sons Farm Fresh eggs

Follow directions on cake mix boxes using 1 cup of water per mix, ½ cup of Healthy Hoosier Canola Oil and 3 eggs from Seven Sons Farm Fresh Eggs per box mix.

Set out all pies from fridge. Grease and flour three 10-inch spring form pans. For the bottom layer, pour ⅓ of the devil’s food cake batter into prepared pan. Carefully remove Indiana Honey Pecan Pie from pan and place in the middle of the batter.  Pour remaining batter over the pecan pie, using all the batter. Bake at 350 °F for approximately one hour.

Repeat this step for the middle layer using the Indiana Pumpkin Pie in a spice cake batter. Bake at 350 °F for approximately one hour.

Repeat this again for the top layer. This time using our Indiana Apple Pie in a yellow cake batter. Bake at 350 °F for approximately one hour.

When all piecaken layers are fully baked, place on wire racks to cool for several hours.

While layers are cooling, you can make your buttercream frosting.

Buttercream frosting:

• 2 cups butter flavored shortening
• 2 cups butter
• 1 Tbsp. vanilla extract
• ½ tsp. almond extract
• 15 cups powdered sugar
• ⅔ cup heavy whipping cream
• 4 cups chopped pecans
• 1 jar of Best Boy Bourbon Barrel Caramel Sauce

In a large bowl, beat the shortening and butter until smooth and fluffy. Add the vanilla extract and whipping cream; mix until smooth. Add powdered sugar one cup at a time, mixing well after each cup. Beat frosting for an additional 4-5 minutes until light and fluffy.

When layers are completely cooled, carefully remove from spring form pans.

Frost and assemble each layer. Press chopped pecans into icing sides and drizzle with Best Boy Bourbon Barrel Caramel Sauce. Makes the perfect holiday dessert!

Submitted by: Lorrie Wilson
Indiana Grown Culinary Creations Contest