Ugly Christmas Sweater Pie Recipes

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 1/4 cups of the batter; stir in 1/2 teaspoon of the green food color. In another small bowl, place 1 1/4 cups of the batter; stir in 1/2 teaspoon of the red food color. Pour remaining cake batter in bottom of pan. Drop tablespoonfuls of each colored batter in random pattern over top; pull table knife through batter to make swirls.
• Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack, and remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
• In medium bowl, place 1 1/2 cups of the frosting; tint with remaining 1 1/2 teaspoons green food color. In small bowl, place 1/3 cup of the frosting; tint with remaining 1/2 teaspoon red food color. Spoon into small resealable freezer plastic bag; partially seal bag. Cut off small corner of bag; set aside. Spoon 2/3 cup untinted frosting into another small resealable freezer plastic bag; partially seal bag. Cut off small corner of bag; set aside.
• Place cake, top side up, on serving platter. Spread green frosting on top and sides of cake. Using untinted frosting, pipe an upside-down triangle for the V-neck of the sweater in center of cake. Pipe 2 thick lines of untinted frosting lengthwise in center of cake. Pipe 2 red lines horizontally on either side of center line.
• Using photo as a guide, decorate as directed below: Buttons: Place 4 peppermint candies on center line for buttons. String of Lights: Pipe a line using cookie icing, place 2 of each color (blue, red, orange and yellow) chocolate candies on line. Candy Canes: Place 2 miniature candy canes crossed in center into frosting. Gumdrop Flowers: For each flower, place 6 halved pieces in a circle with 1 yellow chocolate candy placed in center. Santa Claus: Pipe a circle of untinted frosting for face, beard and brim of hat. Using red frosting, pipe a triangle for hat, and top with a small dab of untinted frosting for pom pom. Place 2 candy eyes in center of circle. Add a red cinnamon candy for a nose. Christmas Tree: Place 14 green chocolate candies to make a triangle, place 1 yellow chocolate candy on top of triangle for star, place 2 brown chocolate candies for trunk. Reindeer: Place Peanut Butter Cup top side down into frosting. Squeeze small amount of untinted frosting to attach 2 candy eyes and milk chocolate for nose, place halved pretzel for antlers.
• Cut cake in 4 rows by 3 rows. Store loosely covered at room temperature.

Steps:

• Remove the cake from the pan and place bottom-side up on a platter.
• Put 1 container of plain frosting in a piping bag with an X-shaped nozzle or in a resealable bag with the bottom corner snipped. Add green coloring to each of the other 2 containers of frosting and mix until they are a consistent green.
• Using an offset spatula, spread the green frosting evenly over the top and sides of the cake. Pipe the plain frosting in a Y shape to make it look like a sweater V-neck and front fastening. Decorate with cake decorations and holiday candies--use any design you like and make it your own.
• Preheat the oven to 350 degrees F.
• In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
• In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat.
• Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into a rimmed half sheet pan and bake until an inserted toothpick comes out clean, about 20 minutes. Let cool, then cut the finished cake in half so it is the size of a quarter sheet pan.

Steps:

• Make the cookies: Sift the flour, baking powder and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to medium low and beat in the flour mixture in 2 batches until just combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into disks and wrap. Refrigerate until firm, at least 4 hours or overnight.
• Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed. Cut out sweaters using a 3- to 3 1/2-inch cutter. Gather the scraps, reroll and cut out more cookies. (If the dough becomes too soft, refrigerate 15 minutes.) Arrange the cutouts 1 inch apart on the prepared pans. Refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350˚. Bake the cookies, switching the pans halfway through, until lightly browned around the edges, 15 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
• Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in 5 tablespoons water with a mixer on medium-high speed until soft, glossy peaks form, adding the remaining tablespoon water if needed. You'll need 2 consistencies of icing: a thicker icing for outlining and a thinner, runnier icing for filling (flooding). Adjust the consistency with water as needed. Tint with food coloring, if desired. Transfer to resealable plastic bags, snip the corners and decorate the cookies. Sprinkle with coconut, if desired. Let set, at least 1 hour.

Steps:

• Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Cover and refrigerate until firm enough to roll, 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-1/2-in. sweater-shaped cookie cutters. Place 2 in. apart on ungreased baking sheets. , Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely., Place first 5 icing ingredients in a small bowl; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Thin with cream to desired consistency. If desired, tint with food coloring., Pipe icing onto cookies and decorate as desired. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.) Let cookies stand at room temperature several hours or until frosting is dry and firm.

Steps:

• Combine the apples, cranberries, brown sugar, cornstarch, orange zest and cinnamon in a large bowl and gently toss together until combined. Set aside.
• Line a large work surface with parchment paper and lightly flour the paper. Roll out one batch of Pie Dough to a 14-by-19-inch rectangle. Gently roll the dough up around your rolling pin and transfer it to a 10-by-15-by-1-inch baking pan. Unroll the pastry over the pan. Alternatively, fold the pastry in half, and then again into quarters (moving quickly), transfer to the pan and then unfold. Gently fit the pastry into the pan and up the sides. Don't worry if the pastry rips or tears. You can simply patch it back together with your fingers as it will not be seen in the final product. Tuck the edges under the side of the pan and trim. Place the pastry shell in the refrigerator while you create your knit pastry columns.
• For the purl stitches: You can knit your pie in a fine or chunky knit pattern, depending on the length and thickness of the dough stitches. The pie in this recipe was created using stitches that were about 4 inches long and 1/4 inch thick. Whatever size and thickness you choose, take a few minutes to practice a few and see what style you like best.
• Remove the second batch of Pie Dough from the fridge. Pull off a 1- to 2-inch round piece and roll it to the desired length and thickness. Form it into a horseshoe shape (an upside-down u-shape). Roll another piece of dough the same size. Lay it across the bottom of the horseshoe, leaving about 1/4 inch of the horseshoe ends visible. Tuck the two ends of the horseshoe up and over the straight piece, keeping the ends turned in slightly. Curve the straight piece downward into a horseshoe. Continue to build your column of purl stitches until you have a 10-inch long column that will fit across your pie.
• Measure the width of your column and then create enough purl stitch columns to cover the pie. Once you have assembled all your purl stitch columns, place them in the fridge for 15 minutes.
• For the decorations: Roll out your remaining dough into a 10-by-15-inch rectangle.
• To create the front panel: Use a ruler and sharp knife to cut a 12-by-1-inch long strip of dough. Press the tines of a fork gently into the dough, moving down the length of the panel to create a ribbed effect. Set aside.
• To create the front collar: Use a 4-inch round cutter to create a circle from a piece of dough. Position a 2-inch round cutter approximately 1 inch inside the outer circle and press down to create a donut shape. Cut the donut shape in half to create a u-shaped band. The remaining half can be added back to your batch to make other decorations. Press the tines of a fork gently into the dough, moving around the edge of the collar to create a ribbed effect.
• To create the sweater decorations: Use 1- and 2-inch cookie cutters with a holiday theme to create a variety of holiday shapes.
• To color the dough, use either gel or liquid food coloring mixed with a small amount of water. Apply with a small paint brush (available in craft stores).
• To add sparkle to your pie, after painting, and while your dough is still slightly damp, sprinkle with colored sanding sugar.
• To make a candy cane, roll out two pieces of dough to approximately 6 inches in length and 1/2 inch in diameter. Paint one roll in red food coloring and sprinkle with red sanding sugar. Paint the other roll with a bit of water and sprinkle with white sanding sugar. Twist the two pieces of dough together gently and curve at the top.
• Position a rack in the lower third of the oven and preheat the oven to 425 degrees F.
• To assemble: Remove the pie shell from the fridge. Transfer the apple mixture to the pan and evenly distribute so you have a flat surface. Remove your purl stitch columns from the fridge and assemble across the top of your pie. Add your decorations on top of the pie.
• Bake for 12 minutes. Then reduce the temperature to 350 degrees F and bake until the pie is golden and the filling bubbles thickly through the knit pattern, another 60 to 70 minutes. Remove the pie from the oven and let cool for at least 2 hours before serving.
• For the dough: Pulse the flour, granulated sugar and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces.
• Sprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and come together, 6 to 8 times. If the mixture does not clump, add more water, 1 tablespoon at a time, pulsing 1 to 2 times between additions.
• Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring it together in a ball. Wrap the dough tightly in plastic wrap and chill for 1 hour.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. Place one-third of the dough into small bowl. Tint red by stirring in food color.
• On floured surface, drop by slightly less than tablespoonfuls of doughs in random pattern to make large rectangle. Dough pieces should be just touching together.
• Push dough toward center on all sides to make 6x5-inch rectangle. Roll dough 1/4-inch thick to create marbled pattern. Cut shapes with floured 3 1/2- to 4-inch sweater shaped cookie cutter. Lightly press back of cookie spatula in flour, and slide under cookie dough; place cutouts 2 inches apart on ungreased cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• Use Decorations as desired, using photo as a guide. Let stand at least 1 hour or until set. Store covered in airtight container at room temperature with waxed paper between layers.