Best Slumber Party Pie Recipes

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PERFECT PARTY PIE



Perfect Party Pie image

This is the perfect centerpiece pie for any occasion, filled with three quick and easy, flavor-packed layers.

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
3 medium red onions (10 ounces), peeled, halved and thinly sliced
8 ounces (250 grams) cooked Puy lentils or similar dark lentils that hold their shape
1 tablespoon tamari or soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
16 ounces (460 grams) jarred roasted red peppers
1 teaspoon olive oil
11 ounces frozen spinach, thawed and roughly chopped
2 cloves garlic, chopped small
1 tablespoon fresh lemon juice (1/2 of a lemon)
Flaky sea salt
Two 9-by-13-inch sheets of store-bought refrigerated pie dough (shortcrust pastry)
Unsweetened plant-based milk, to glaze

Steps:

  • Preheat the oven to 425 degrees F.
  • For layer 1: In a large frying pan, pan-fry the red onions in the olive oil for about 2 minutes to soften. Stir in the lentils, tamari (or soy sauce), balsamic vinegar and paprika. Cook for a couple more minutes to infuse flavors. Tip onto a plate and set aside.
  • For layer 3: Using the same pan, add the olive oil with the spinach and garlic, cook for about 1 minute, season with the lemon juice and a pinch of salt. Turn off the heat and set aside.
  • For assembly: Unroll 1 sheet of the pie dough onto a baking sheet, leaving the dough's parchment paper underneath. Cut away a 1-inch strip from the short side of the pastry sheet to use to make decoration for the top. Do the same with the second sheet of pastry and set the strips to one side.
  • Spoon the lentil mixture onto the first pastry sheet, leaving a 1-inch gap around the edge (for sealing later).
  • Now drain the jarred red peppers and lay them across to form the second layer.
  • Spoon the spinach layer on top of the roasted red peppers, and spread it out evenly.
  • Lay the second pie dough sheet over the top.
  • Crimp in the edges together all the way around to seal.
  • Cut leaf shapes from the strips of pastry with a knife.
  • Cut a 1-inch slit in the middle of the pie and arrange the pastry leaves around it.
  • Brush with the plant-based milk.
  • Bake for 30 to 35 minutes until the dough is crisp and golden brown.
  • Serve hot from the oven or at room temperature.

FOUR-FLAVOR SHEET PAN PIE



Four-Flavor Sheet Pan Pie image

A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 to 18 servings

Number Of Ingredients 26

Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
1/4 cup turbinado sugar
2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
Kosher salt
2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
2 tablespoons cornstarch
1/4 cup granulated sugar
1 1/3 cups canned pure pumpkin puree
2/3 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg
1/2 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
Kosher salt
3/4 cup roasted pecan halves

Steps:

  • For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
  • Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
  • For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
  • For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
  • For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
  • For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
  • Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
  • Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
  • Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
  • Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
  • Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.

SLUMBER PARTY CAKE



Slumber Party Cake image

Bring together Betty Crocker™ Super Moist™ cake mix, icing and decorations to make this slumber party cake -- a colorful dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 can (8.4 oz) Betty Crocker™ Cupcake Icing buttercup yellow
5 large marshmallows, flattened
5 creme-filled peanut butter sandwich cookies
1 can (8.4 oz) Betty Crocker™ Cupcake Icing meadow green
Betty Crocker™ Easy Flow decorating icing (any colors)
1 container (1.25 oz) Betty Crocker™ Decorating Decors stars

Steps:

  • Heat oven to 350°F. Grease bottom only of 13x9-inch cake pan with shortening or cooking spray. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Frost top one-third of cake with yellow cupcake icing to make bedding sheet. Place flattened marshmallows on sheet for pillows; place cookies on top of pillows for heads.
  • Frost remaining cake and over sandwich cookies with green cupcake icing to make blanket, leaving tops of cookies unfrosted for faces. Pipe hair and faces on cookies, using decorating icing.
  • Outline blanket with frosting, using star tip; sprinkle with stars. Store loosely covered at room temperature.

Nutrition Facts : Calories 290, Carbohydrate 44 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 27 g, TransFat 1 g

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