Cherries Jubilee is great all year round. But during the holidays – with it’s deep red and bright white colors – it just adds to the festivities.
This Martini Pie recipe is a fun way to create individual pie servings for parties. We use the Cakes Under the Influence Entertainer Kit to create the shape and to serve a beautiful tray of 12 pie servings.
This recipe uses pretty much standard off the shelf ingredients for ease and convenience. But you can also create your own scratch pies using this principle.
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1 Package of 2 9 inch pie crusts
1 large can of pie filling
1/2 Cup Brandy
Rind zest from one tangerine along with the juice
Preheat the oven to 425 degrees
layout one of the pie crusts
Cut out 4.5 to 5 inch circles
Create a slit in each circle from the center of the circle to the edge
Cherry Jubilee Pie Crust Cutout
Picture: We used our large size mold to create the circles. You can optionally remove 1/3 of the circle by cutting a second radius from the center to the outside edge. You’ll have a “Pacman” looking semi-circle.
Repeat with the second pie crust.
Gather up leftover pie crust and rollout to 1/4″ thick and cut more circles. Repeat until all the dough is gone. Should make 16-18 circles.
Now take each circle and create a funnel and place into the molds
We tried molds sprayed without paper and molds with paper. We recommend that papers. They are easier to remove and easier to eat.
Make a martini cone from pie crust
Bake the pie crusts for 10-15 minutes until golden brown
While the shells are baking prepare the filling by blending the can of pie filling with the brandy, tangerine zest and squeeze of tangerine juice. Blend thoroughly by hand.
Cherry Jubilee Pie Filling
Fill the baked pie shells with the filling
Put the tray back into the oven and bake for another 10 minutes
Bake the pies
Let the pie’s cool then move the pies to the serving tray
Place a dollop of whipped cream on top – and voila!