OCTO-PIE or Octopus Blueberry Pie


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OCTO-PIE or Octopus Blueberry Pie
I wish I could take credit for this idea, or even the name someone pegged this with. Both were found floating around on Facebook. I can only take credit for baking one of these in a Dutch Oven using charcoal. For all I know that has already been done. The pie I happened to see before attempting this only had a photo and no recipe. So I set off to try and produce the pie. I also wanted my own photo of the trophy…dish… in this case. Blueberries were used to create the desired contrast for the photo. Any fruit pie would work. The one I saw, I assume had used blueberries for the eyes. I happened to have a partial left over jar of Maraschino Cherries. The remainder of a jar left over from baking a Pineapple upside down cake in a Dutch Oven. The recipe I provide here was done in a Dutch Oven as well. This pie was baked in a glass 9 inch pie dish, raised up off the bottom of a 12 inch, deep style, Cast Iron Dutch oven, via an inverted second pie tin. Several layers of aluminum foil were put in on top of the pie tin prior to placing the glass pie plate containing the raw pie. The foil left long enough to go up the sides. The foil can be folded over in case the top starts browning too fast, but is mostly to assist in lifting out the pie once baking is complete. Enough coals to create 400° heat. In our case, 9 coals on the bottom, and 19 on the top lid. All coals arranged at the far perimeter of the bottom, and the lid.
Course DESSERT, PASTRY
Prep Time 30 Minutes
Cook Time 40 Minutes
Passive Time 1 Hour
Servings
Pie
Ingredients
Pie (Crust & Filling)
Egg Wash
Course DESSERT, PASTRY
Prep Time 30 Minutes
Cook Time 40 Minutes
Passive Time 1 Hour
Servings
Pie
Ingredients
Pie (Crust & Filling)
Egg Wash
Instructions
  1. Pre-heat Dutch Oven or Kitchen Oven to 400°
  2. Brush both sides of one uncooked pie crust with the egg wash mixture. Lightly grease Pie plate. Place the one Pie crust in the pie plate, up the sides, and trim off excess. (Save all trimmed pieces)
  3. Spread the Pie filling evenly over the bottom crust. Next spread the fresh blueberries over the filling (remember to save back 2 for the eyes, and about 10 for the brains 🙁 . If you are using Cherries for the eyes and brains, spread all the fresh blueberries on the filling.
  4. Brush both sides of the second uncooked pie crust and lay out on cutting board. Cut an upper main body with short tentacles. Cut a 2nd main body without tentacles. Using these dough 2 parts, sandwich cherries (or some of the fresh blueberries) to in effect become brains, as well as creating fill to form a raised 3D head. Seal the bottom dough to the top dough around the edge using the egg white solution. The tentacle half, is the top. Save back 2 cherries or 2 fresh blueberries to create the eyes. With a circle of dough larger than the cherry/blueberry fold the dough over the berry and lightly pinch to create an eye. Use egg wash to attach these eyes to the head. Keep this whole head/eye unit on the cutting board.
  5. Using other dough scraps, cut long tentacles, and snip along one long side (Or use pinking shears). Arrange these with a twist to make interesting looking Octopus tentacles that start somewhere in the, to be, head area. Extend them down to the very edge of the pie surface. Once those legs are in place use a spatula to gently lift head unit off the cutting board and into position on the pie. The head should cover the upper ends of the in place tentacles.
  6. Bake at 400° for 30 minutes and then check the browning. Cover with foil if excessive browning of the upper crust is occurring. Then bake another 10 minutes for a total bake time of 40 minutes, or until crust is golden brown.
  7. Serve warm with vanilla ice cream. Oh yeah!!
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RECIPE: Pumpkin Roll with Cream Cheese Filling


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RECIPE: Pumpkin Roll with Cream Cheese Filling
This Pumpkin Roll with Cream Cheese Filling is a Holiday favorite. Exceptional any time of the year severed with a cup of coffee. Way easier to prepare than most people think.
Course DESSERT
Prep Time 25 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
Servings
Ingredients
The Cake Roll
Cream Cheese Filling
Powdered sugar for the towel
Course DESSERT
Prep Time 25 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
Servings
Ingredients
The Cake Roll
Cream Cheese Filling
Powdered sugar for the towel
Instructions
The Cake
  1. Note: 2/3 Cups of Pumpkin is half of a 15 oz can of canned Pumpkin. So instead of wasting a partial can, plan on making a double batch (2 Rolls). The recipe above is for a single batch (1 Roll).
  2. Heat Oven to 350°F. Prepare a greased 10x15 jelly roll pan (cookie sheet). Line the bottom with wax paper, then lightly spray the wax paper with a spray oil such as Pam.
  3. Lay out on your counter, a thin towel, sized at least the size of your jelly roll pan. Sprinkle it liberally with powdered sugar.
  4. In a large bowl lightly beat the eggs. Gradually beat in the sugar, beat until thick and light yellow. (4 to 5 minutes of beating). Add the pumpkin and lemon juice and beat on low until blended.
  5. In a separate bowl, combine/sift the flour, baking powder, spices, and salt. Add the sifted dry ingredients to the egg mixture. Whisk until well combined. Spread the batter onto the prepare Jelly pan.
  6. Bake in the preheated oven for 12 to 15 minutes. The cake should spring back when lightly touched with your finger. Start checking at 12 minutes, and at 1 minute intervals after that. Remove the cake from the oven and run a knife along side all edges to help release it from the pan. Immediately flip the cake/pan onto the powdered sugar covered towel. Gently lift the upside down pan away and the cake should remain behind on the towel. Gently peel away the wax paper and discard it.
  7. Starting on the narrow end of the cake, roll the cake and the towel up together to form a log. Place this on a wire rack to cool.
Filling
  1. While the cake is cooling prepare the filling. In a small bowl sift the powdered sugar and set it aside. Using a mixer, Beat together the cream cheese and butter until light and fluffy (about 4 minutes). Gradually beat in the sifted powdered sugar and vanilla. Beat until smooth.
The Filling & the Rolling
  1. Once the cake roll is cool (needs to be cool to avoid melting the filling), carefully unroll the cake. Spread the cream cheese filling evenly over the entire surface of the cake. Then roll the cake and filling (not the towel this time) into a log, or roll. Wrap in plastic wrap and chill at least 1 hour in the refrigerator before serving. These can be made ahead and frozen.
  2. Slice the cake and filling roll into 1 inch slices. Keep leftovers in the refrigerator.
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