I like Frankenbaking.
I've made the cherpumpple pie in a cake, of course -- though it does not seem to have been documented. I distinctly remember bringing it in to work.
And like the cherpumpple, or pie in a cake, I made a cake in a pie.
I've also made a Three-tiered Pie, or a pie in a pie in a pie.
Almost TEN YEARS ago I offered Gary a Pie Pie: a Hostess fruit pie buried in a pie. I never made it, but in some burst of Bakemania I made it today.
Here it is, raw. Simple. Off-brand glazed fruit pies in a raw pie crust with a half-recipe of Chess pie filling.
Not at all attractive. Clearly next time I need to use the deep dish pie pan and perhaps only use two fruit pies laying back-to-back. Slicing the pies to make them fit in a more attractive fashion was chancy - I didn't know if the filling would ooze out.
It improved after baking:
It looks good when divvied up:
Very crusty. Gary says he liked it. I took a bite and it seems the exposed fruit pie crusts are essential: the submerged crusts turn into a plumped-up cakey substance. Not soggy - more like a very moist cake. And then the exposed crust gives it crunch.
All in all, a success.