Twiggie Makes by Candace Grahl

If you follow me on twitter you know I am slightly obsessed with poptarts. And by slightly obsessed what I really mean is I eat them all the friggin’ day long. I hadn’t eaten one in quite a few years (because I never really liked them all that much to begin with) and bought some for Max when he was going through his picky-food-phase, literally grabbing one of everything in the breakfast foods aisle hoping something wouldn’t end up being thrown on the floor in his fit of hunger-rage.

I decided to have one for breakfast one morning and, well, a switch was flipped and I CAN’T TURN IT OFF. I jokingly told my husband that I should make a poptart cake and then the idea was born. With some help of some of my fave twitter peeps I was encouraged to tackle this endeavor (encouraged…harrassed, what’s the difference, right?). A cake seemed too difficult but also kind of strange. I kept invisioning stacking poptarts on top of one another and then covered in icing? But then a pie could work. And not just a pie made of poptarts but a pie that tastes like one giant poptart.

Ahhhhh yes. This could be done.

It only took three attempts (and quite frankly I’m surprised it only took three) but I am now proud to share with you all - friends, fans, people who just want the recipe and will never return to this blog again - I give you the poptart pie. Enjoy!

Brown Sugar and Cinnamon Poptart Pie: Beta

Now, I have to say it’s in beta since I feel like it could use a little more tweaking, but that will be done on my own time. For now, it is still delicious and I must share the love. Oh, and it’s so easy!

1 cup brown sugar
1 tbsp flour
1 1/2 tsp cinnamon
2 tbsp corn syrup
3 tbsp butter, melted
2 ready made pie crusts (you could opt to make your own but why?)

1) Preheat oven to 350.

2) In medium bowl whisk sugar, cinnamon and flour. Mix in butter and corn syrup until all ingredients are blended. Pour into prepared pie crust, smoothing over entire crust and then cover with remaining pie crust. Poke holes in the top with a fork, toothpicks or a knife.

3) Bake 30 minutes. Remove from oven and let cool completely

Maple Frosting

This is optional but why not go all the way. What’s a plain poptart? Not very good, that’s what!

2 cups confectioners sugar
1/2 tsp maple flavoring
2 tsp water

Combine all ingredients into a runny paste (you can add a smidge more water if it’s too thick or a little more sugar if it’s too runny). Pour over cooled pie and let set.

*For the icing, you don’t need to pour all the icing if you’re not a big fan, it’s totally your preference. I liked it with more, hubby said it would’ve been just as good with less, so he could taste more of the pie filling. Also the pie is better the next day, so make it the night before and indeed have it for breakfast. Or lunch. Or all day. I am not here to judge.

And for my next trick: A Frosted Strawberry Poptart Pie. Hold on tight, my friends, I think we have opened Pandora’s box.