I am not a big McDonalds fan (more of a Burger King gal). Sure I may randomly have a Big Mac craving (disgusting I know...apalling in fact), but in general I feel pretty "meh" about McDonalds.
Except for come Winter....
During winter, the mere mention of McDonalds has me salivating instantly. It's like the Pavlov's dog thing, I am not kidding you. I don't have a lot of nice things to say about "Old Man Winter", we're always fighting.
But, McDonalds Holiday Custard Pies...oh...my...Gosh.
There is something about them that has me craving...and craving hard. But something heartbreaking happened to me this past winter. Something that had me calling each and every McDonalds in the 20-mile radius of Columbus (I wish I was joking, I really do).
I pulled up to the McDonalds near my house, still panting from the hard workout I had, preparing myself for the glory to come. I placed my order for 8 Holiday pies smiling as I assured myself I was definitely a genius for realizing I should buy a bunch and freeze them so I can enjoy these delectable pocket versions of happiness year-round....
My smile didn't last long...my heart dropped as I processed that they were out of them...for good. It wasn't even January yet! I raced home and found no luck with any of the other McDonald's I called. Then I realized how ridiculous I was...which in turn made me want to eat something sinful...with sprinkles...its a vicious cycle I am telling you!
I was agonizing over this at work when a co-worker exclaimed to me that she thought the pies of my dreams tasted like funfetti to her...Dear God that's why I love them so much. Maybe if I tried playing around with cake batter I could make something work...I decided then and there I would attempt to remake them...I just had to.
And attempt I did. Did I find 100% success...no, not really. Did I find something pretty tasty and fun? Why yes, yes I did. I could keep trying (and may in the future) but these Cake Batter Pocket Pies I came up with were my third attempt. The first attempt was terrible, the second was okay and this one was pretty good when not comparing them to the origional.
I went a healthier route, perhaps that's my problem...but I know if I made one as terrible for you as McDonalds that I would have to go jean shopping and I just don't have that kind of money, or patience.
If you have never had a McDonald's custard pie, then you may love these. Hell, you might still love these even if you have. In fact, they are kind of awesome anyway...The pudding itself is dangerous, as I ate 1/2 of it before any of it made it into some pie crust.
Anyways, this for now is my version of the remake until I come back to it. It is by no means a failure...but perhaps my fellow bloggers can help me out here...anyone? No?
Birthday Cake Batter Pocket Pies
Makes about 6-10 pocket pies, depending on thickness and size.
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose flour
1/2 cup canola oil
1 teaspoon sea salt
3/4 cup cold water
2 tablespoons granulated sugar
1 (1 oz) package sugar-free and fat-free instant vanilla pudding
2 cups skim milk
1/4 cup yellow cake mix (dry)
1/3 cup jimmies (sprinkles)
1 egg , beaten (for egg wash)
2 tablespoons jimmies (to garnish pies)
Stir the flours, salt and sugar together in a medium bowl and freeze for about an hour. Put the oil in a small bowl and freeze separately from the flour for about an hour. Remove both from the freezer when an hour passes.
Stir the oil into the flour and mix until crumbly. Slowly add the water to the dough a little at a time until it reaches the right consistency.
In a medium-sized bowl mix the pudding mix and milk. Stir constantly until mixture thickens. Add the cake mix and stir until combined. Add the sprinkles, stir just until incorporated.
Preheat oven to 375F.
Roll out the pie dough to desired thickness. I recommend going as thin as you can without being able to see through it. Cut into desired shape and size and use the piece to cut as a guideline for the rest. (I cut mine into roughyl 2-in x 4-in rectangles).
Spoon filling in the center of one rectangle leaving about a 1/2-in border along the edges. Brush egg wash along all of the edges. Layer an equal-size rectangle over top of the filling and press to seal along the edges. Using a fork, further press the edges using the end of the fork to ensure that the edges are sealed (this is very important, as your filling will leak if you don't).
After you have used up all of the pie crust and sealed each pocket pie tightly, take a knife and cut a feww horizontal slits (about 1/2 in in size) on the top of each pie to allow steam to escape. Brush each pie with an egg wash and sprinkle with jimmies.
Align pies on a baking sheet sprayed with cooking spray. Bake for 10-15 minutes or until golden brown (be sure to keep your eye on the pies to make sure they are not leaking).