Sunday Brunch Cherpumple
Cherpumple Test Kitchen creation, submitted by David Lowery
Working in the Grand Geneva Resort pastry kitchen, I had some time to make a Cherpumple and serve it at Sunday Brunch. My Cherpumple weighed 21 lbs 10 oz and was seen by over 200 guests that Sunday. I was very pleased that it stayed standing until the final 1/8 was cut 4 hours after the first slice was taken. Will be doing this again.
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I used two uncooked frozen pies, Sarah Lee, and one precooked frozen pie. I baked the uncooked pies and allowed them to cool overnight. I used one apple, one peach and one pecan and all three were undercooked in the center, top. I even cooked @ temp for an additional 30 mins so the outside diameter go overdone and the center was still gooey. thanks for your help.Gary
Somebody tell me what I did wrong. Did three different pies with three different cake mixes and couldn’t get any of the cakes to finish cooking in the center. They all stayed gooey and under-cooked. Too bad because I wanted this to work.
Thanks,
Gary
Do you use the precooked frozen pies or the uncooked frozen pies?
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