This dessert is All-American fun. Like a parade on the Fourth of July, you have to stop and take it all in! No subtlety here – this dessert is as big and impressive as fireworks and family reunions (which would be a great idea for this beauty).

No matter if you like pies or cakes – this dessert has something for everyone. When this salute to the red, white and blue is cut open, it is full of surprises! Don’t fill up on hot dogs, baked beans and potato salad at the picnic – you need to save room for a slice of All-American Pie-Caken!

Red

Starting with the top layer, we have our George Washington Cherry Pie flavored Dillman Farms Cherry Butter filling. This pie is baked into a double layer red cake.

White

Next we have the All-American Apple Pie flavored with Dillman Farms Apple Butter Spread. This pie is baked into a double layer white cake.

and Blue

Last but certainly not least, our bottom layer features Indiana grown blueberries flavored with Dillman Farms Blueberry Butter Spread. This Star Spangled Blueberry pie has been baked into a double layer blue cake.

All of the pies were made with Traders Point Creamery milk, sprinkled with sugar, and baked to a golden brown. The three double layer cakes were made using Seven Sons Eggs and Healthy Hoosier Canola oil. The Pie-Caken is then assembled with rich butter cream frosting using Traders Point Creamery milk.

This is a perfect finish for a fun event with family and friends. Everyone is sure to find one of their favorite desserts – all in one slice.

Servings: 25 – 30 pieces
Prep time: 2 days
Day one: Three pies, three hours
Day two: Three cooled pies bake inside three double layer cakes and frosting, 4.5 hours

Day One

Pie #1: George Washington Cherry Pie

Classic Pie Crusty Pastry:

• 2 c. all purpose flour
• 1 tsp. salt
• 2/3 c. well chilled Crisco shortening
• 1 T. vinegar
• 4-8 T. ice water

Blend flour and salt into a large bowl. Cut shortening into the flour mixture until crumbs form. Stir in enough water and vinegar with flour until the dough holds together. Divide dough in half. Shape into 1/2 inch disks. Wrap in plastic and chill in the refrigerator for about 20 minutes. Roll out each disk two inches larger than the pie plate on a floured surface. Fill crust according to recipe directions. Makes 2  9-inch crusts.

Filling:

• 4 c. pitted sour cherries
• 1/4 c. cherry juice
• 1/4 tsp. almond extract
• 1/2 c. Dillman Farms Cherry Butter Spread
• 1/2 c. granulated sugar
• 1 1/2 T. cornstarch
• 1/4 t. kosher salt
• 1 T. Traders Point Creamery milk
• 1 T. coarse grain sugar

Directions:

Combine cherries with cherry juice and almond extract and 1/2 c. Dillman Farms Cherry Butter Spread in a medium mixing bowl and toss until the cherries are well coated. Place the sugar, cornstarch and salt in a small bowl and whisk to combine. Pour the dry ingredients over the cherries and mix gently. Pour cherry mixture into the bottom pie crust. Fit pie with the top crust using your favorite method. Seal and crimp edges. Preheat over to 400 degrees. Bake 45 minutes to 1 hour until crust is gold brown and juices are bubbling. Allow to cool 2 hours and store in the refrigerator.

Pie number 2: All American Apple Pie

Classic Pie Crusty Pastry:

• 2 c. all purpose flour
• 1 tsp. salt
• 2/3 c. well chilled Crisco shortening
• 1 T. vinegar
• 4-8 T. ice water

Blend flour and salt into a large bowl. Cut shortening into the flour mixture until crumbs form. Stir in enough water and vinegar with flour until the dough holds together. Divide dough in half. Shape into 1/2 inch disks. Wrap in plastic and chill in the refrigerator for about 20 minutes. Roll out each disk two inches larger than the pie plate on a floured surface. Fill crust according to recipe directions. Makes 2  9-inch crusts.

Pie filling:

• 8 c. apples, peeled and sliced
• 1 T. lemon juice
• 1/2 c. Dillman Farms Apple Butter Spread
• 3/4 c. granulated sugar
• 3 T. brown sugar
• 1 T. plus 1 t. flour
• 1 T. cornstarch
• 1 t. Chinese 5 spice powder
• 1/2 t. salt
• 1 T. butter
• 1 T. sugar
• 1 T. Traders Point Creamery milk

Directions:

Place the apples in a medium bowl. Add the lemon juice and the Dillman Farms Apple Butter Spread and toss with a spatula until the apples are well coated. Place the sugar, brown sugar, flour, cornstarch, Chinese five spice powder, and salt into a bowl and whisk to combine them all. Pour dry ingredients into the bowl of apples and mix until the apples are well coated. Set aside for 25 minutes. Pour the drained juice into a saucepan scraping down the side and bottom of the bowl to get every drop. Bring the apple juice to a boil over medium-high heat, stirring constantly. Reduce heat and continue to boil over medium heat, stirring constantly. Reduce heat and continue to boil the apple juice gently until it thickens – about 2 minutes. Remove from heat and set aside to cool. Once it is room temperature, chill the saucepan in the refrigerator for 20 minutes.

Pour apples into the pie shell. Make a well in the middle of the apples and pour in the thickened apple juice. Dot with butter. Fit with top crust and crimp the edges.

Preheat the oven to 400 degrees. Brush the top of the pie shell with Traders Point Creamery Milk and sprinkle with sugar. Bake for 45 minutes to an hour, rotating 180 degrees in the over every 20 minutes to ensure even cooking and browning. Allow to cool for 2 hours and refrigerate.

Pie number 3: Star Spangled Blueberry Pie

Classic Pie Crusty Pastry:

• 2 c. all purpose flour
• 1 tsp. salt
• 2/3 c. well chilled Crisco shortening
• 1 T. vinegar
• 4-8 T. ice water

Blend flour and salt into a large bowl. Cut shortening into the flour mixture until crumbs form. Stir in enough water and vinegar with flour until the dough holds together. Divide dough in half. Shape into 1/2 inch disks. Wrap in plastic and chill in the refrigerator for about 20 minutes. Roll out each disk two inches larger than the pie plate on a floured surface. Fill crust according to recipe directions. Makes 2  9-inch crusts.

Pie Filling:

• 5 c. of Indiana grown blueberries
• 1 lemon for zesting
• 2 t. fresh lemon juice
• 1/2 c. Dillman Farms Blueberry Butter Spread
• 1 c. plus 3 T. sugar
• 6 T. tapioca starch
• 1/4 t. kosher salt
• 1 T. Traders Point Creamery milk
• 1 T. coarse grained sugar for sprinkling

Directions:

Place blueberries in a medium bowl. Zest the lemon over the bowl, add in the lemon juice, Dillman Farms Blueberry Butter Spread, and mix gently to combine. Place the sugar, tapioca starch, and salt in a separate bowel and whisk to combine. Pour the dry ingredients over the blueberries and mix gently. Pour the blueberry mixture into the pie shell. Roll our the top crust and place on the top of the blueberry filling. Preheat the over to 400 degrees. Brush the top of the pie with Traders Point Creamery milk and sprinkle liberally with coarse granulated sugar. Bake 45 minutes to 1 hour until the crust is golden brown and juices are bubbling thickly. Allow pie to cool for 2 hours and refrigerate.

Day 2

Cakes

• 3 white cake mixes
• 3 3/4 c. water
• 1 c. Healthy Hoosier Canola Oil
• 9 Seven Sons Farm Fresh Eggs
•  1 t. red food coloring
• 1 t. blue food coloring

Directions:

Follow cake mix directions using 1 1/4 c. of water per mix, 1/3 c. Healthy Hoosier Canola oil, and 3 Seven Sons Farm Fresh eggs per box mix. Tint one cake batter with red food coloring. Tint one batter with blue food coloring. Leave one batter as is with no additional coloring. Set out all pies from the refrigerator. Grease and flour 3 10-inch spring form pans.

For bottom layer of Pie-Caken, pour 1/3 of the blue tinted cake batter into the prepared spring form pan. Carefully remove the blueberry pie from the pie pan, and place into the middle of the batter. Pour remaining batter over the top of the pie. Bake at 350 degrees for one hour.

Repeat the steps for the middle layer using the apple pie in the white cake batter. Bake at 350 degrees for 1 hour.

Repeat the steps for the top layer using the cherry pie in the red tinted cake batter. Bake at 350 degrees for 1 hour.

When all Pie-Caken layers are fully baked, place on wire racks to cool for several hours. While layers are cooling, prepare your buttercream frosting.

Buttercream frosting:

• 2 c. of Crisco shortening
• 2 c. butter
• 1 T. of vanilla extract
• 1/2 t. of almond extract
• 15 cups powdered sugar
• 2/3 c. Traders Point Creamery milk

Directions:

In a large bowl, beat the shortening and butter until fluffy. Add the vanilla and almond extract and Traders Point Creamery milk. 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 Pie-Caken layers are completely cool, frost and assemble each layer. Frost and decorate as desired.

Submitted by: Lorrie Wilson
Indiana Grown Culinary Creations Contest