Cakewafflepie

Cake? Awesome.
Waffles? Awesome.
Pie? Also awesome.

Combining all three into one?

Well, follow along and find out for yourself.

Skill: Some.
Time: Moderate.

If you can follow baking directions without destroying your kitchen, congrats, you can make this. There is a lot of versatility in type of pie crust, filling, and cake batter, so this is a general overview with no specific ingredients to use. Mix and match to personal taste.

- Ingredients to make your choice of pie crust
- Ingredients to make your choice of cake batter OR pre-made cake mix*
- Pie tin or cake form
- Waffle iron (preferably a round one if using round pie tin/cake form)
- Pie filling
- Rolling pin, spatula, knives, measuring cups, mixer/food processor... all those miscellaneous baking things.

*I've always had success with pre-made mixes in the waffle iron, but not so much with home-made-from-scratch cake batter, so if you plan to go the from-scratch route, you may want to have extra ingredients/time on hand to experiment a bit and find out what works and what ends in failure. Short of it bursting into flames, you can almost always eat your mistakes.

Make the dough for the pie crust, then set it aside.

If going the no-bake route, make the entire crust and then set it aside. (Perhaps use a cookie crumb crust to turn it into cakewafflecookiepie?)

Mix up the cake batter.

I put it into a large measuring cup for ease of pouring later.

Lick the bowl, because you are an adult and don't need permission from anyone.

Grab the waffle iron and let it heat up. Once it's warm, grease it up with some butter or margarine or other non-stickifying stuff (I have a silicone brush for this purpose), then add some batter. Only fill the iron partway, otherwise the batter will ooze out of the sides, and that's wasteful. It takes approximately a minute for mine to adequately bake a waffle when on the highest heat setting. I keep a fork handy for prying out the finished waffles.

Prepare the pie filling. I went with apple slices and pomegranate seeds, but you could go with something as simple as popping open a can of pre-made fruit filling.

Time to make the pie crust if you haven't already. Grab the dough, pie tin, some flour, a rolling pin and a knife.

If the dough needs more flour to achieve a good consistency, knead it in now, then roll it flat and cut sections to cover the bottom and sides of the pie tin.

Add a thin layer of filling, then put a waffle on top of that. Then cover that waffle with more filling. Repeat until the baking form is full to the top. I can get two waffles and two layers of fruit into mine before things are in danger of spilling over the edge. Deeper tins mean more layers.

Once that's all done, cover the lot with a top crust. Be as simple or as fancy as you feel like. Maybe a crumble topping to make cakewafflepiecrisp? Also, maybe poke some air escape holes in it like I forgot to do.

Got leftovers? Get creative.

Or just shovel them right into your face. I won't judge.

Look at whatever directions went with whatever dough it was you used to get an approximate baking temperature and time. Keep an eye on it while it's baking, just in case your oven is weird or the odd construction skews cooking times. Mine was baked at 180°C for approximately 30 minutes.

Slice and serve.