This is what happens when you're in the mood for pie and can't find a pie bar. I was on a rare moms
I grabbed my phone and googled "pie bar" hoping that a bevy of choices would appear. Wrong. Nothing. There was no place to go and just enjoy pie. If you can't find it, then you must build it so the pie bar was born at home.
With Marie Callender's® Dessert Pies a grand pie table came together in a flash and now I have the perfect way to share the joy of pie with family and friends. There's something very comforting and homey about sharing decadent dessert with others.
Marie Callender's® Dessert Pies are delicious and taste homemade. For my pie table, I bought Pumpkin, Dutch Apple, and Lattice Peach pies at Walmart. Grabbed Reddi-wip® too as it is the perfect accompaniment to the pumpkin pie.
To expand the pie options, I made salted caramel sauce to top the apple pie. To my surprise and delight it's amazing on peach pie too!
Heat a Marie Callender's® Peach Pie oven and make the salted caramel (recipe below). When the pie is done, the salted caramel will be just the right temperature to add to pie. Drizzle the warm salted caramel over pie until your heart's content.
You can heat and serve the remainder of the sauce as an individual pie topping.
Salted Caramel (makes 2 cups)
2 cups sugar
12 tablespoons butter
1 cup heavy whipping cream
1 teaspoon fleur de sel (sea salt flakes)
In a large pot, heat sugar over medium low heat. Stir throughout. Once it's liquid, add the butter and continue stirring to keep the caramel from sticking. Be extra careful. It will bubble and be very hot. Turn the heat to low and slowly add the cream. When it's all mixed together. Turn heat off and add the sea salt flakes. Stir to combine.
Once completely cooled, pour into an airtight container and store in the refrigerator.
The pies are displayed on homemade pie stands. I applied a layer of glue around the lip of the glass and then pressed it to the underside of the plate right in the center. Let it dry at least 24 hours and finished with a coat of spray paint. Done.
Salted Caramel (makes 2 cups)
2 cups sugar
12 tablespoons butter
1 cup heavy whipping cream
1 teaspoon fleur de sel (sea salt flakes)
In a large pot, heat sugar over medium low heat. Stir throughout. Once it's liquid, add the butter and continue stirring to keep the caramel from sticking. Be extra careful. It will bubble and be very hot. Turn the heat to low and slowly add the cream. When it's all mixed together. Turn heat off and add the sea salt flakes. Stir to combine.
Once completely cooled, pour into an airtight container and store in the refrigerator.
The pies are displayed on homemade pie stands. I applied a layer of glue around the lip of the glass and then pressed it to the underside of the plate right in the center. Let it dry at least 24 hours and finished with a coat of spray paint. Done.
