I’m sure they’ve been around for ages, but a coworker of mine recently introduced me to the concept of “Cup Pies.” They’re like cupcakes, but pies instead of cakes. You make some pie crust dough, put it into muffin tins, add your choice of filling, cover with more dough, and bake. Et voila, a self-contained, non-messy, individual pie. It’s a brilliant concept, and having now had a peach and blueberry version, I’m completely hooked. I may abandon the practice of law and open a cup pie bakery.
The idea appears to have come from the show Pushing Daisies and then the gorgeous blog Eggs on Sundays provided a lovely recipe with pictures on an Apple Cup Pie. These things are really quite wonderful.
My colleague says that pies using an uncooked filling don’t work as well, because these things don’t bake very long. Thus, an apple cup pie with crisp granny smiths may require you to pre-cook the apples a bit.
We are in agreement that these would be great for savory pies.
Now that Ashley Christensen has limited her dessert menu to nothing but pies at Poole’s Downtown Diner (that’s a story for another day), I think she needs to start serving a cup pie.
So have any of you made cup pies? I hereby declare today that cup pies are the next big food thing. You’ll see them everywhere by the end of 2008. Let me know when one of you spots one on a dessert menu.