The other day, I saw that Starbucks Japan was launching a limited edition Cherry Pie Frappuccino that not only contained a cherry pie syrup/filling to accent the vanilla Frappuccino, but it was topped with a dome of pie crust instead of the usual plastic dome that is found on Starbucks cold cups. I wanted one immediately. Unfortunately, these wonderful drinks are only available in Japan and only for a limited time this spring. So instead of buying a plane ticket, I made some pie dough and set out to make my own at home.
The blended drink recipe is easy, as this is a non-coffee blended drink that is basically a vanilla smoothie. A cherry sauce is spooned into the bottom of the cup before the blended drink is poured in, then a spoonful is added to the top. The filling is just a cherry pie filling that has been blended up to break the cherries down so they can be sucked through a straw. You could also use a good quality cherry preserve, similarly pureed, if you don’t want to make or buy cherry pie filling.
The lid is made with pie crust and this is where the real fun comes into the recipe. I used a homemade dough, but you can also use store bought. The crust should be rolled out into round pieces and molded over the back of small, oven-safe bowls. If you don’t have oven-safe bowls, you can use the back of a muffin tin that has been lightly greased. Ideally, the bowls will be a similar size to the top of the glass that you intend to serve your blended drink in.
I docked my pastry (poked holes in it with a fork) to reduce the “puff” of the pastry and sandwiched it by adding a second bowl on top of the first. This keeps the pastry flat and even. You can do the same by placing another muffin tin on top of your bottom tray, if you’re not using bowls. Then, the pastries are baked until golden brown. With all the butter in the crust, they should come away from the molds easily. Cool them completely before using.
When ready to serve, blend up your drinks and top with whipped cream, then place a dome of crust on top and poke a straw through it. Delicious!!
Cherry Pie Frappuccino with Pie Dome Lid
4-inch square pie dough
1/4 cup cherry pie filling
1 1/2 cups ice cubes
10-oz milk (pref. whole)
1/4 cup sugar
1 1/2 tsp vanilla extract
Preheat oven to 400F. Roll out the pie dough and wrap over a small, oven-safe bowl that has been lightly greased. Trim excess dough from the base of the bowl. Dock the dough with a fork and cut a small opening in the top for a straw. Place another small bowl on top of the crust to prevent it from losing its shape.
Bake for 25-30 minutes, until dark golden brown.
Carefully remove the bowls from the crust while it is still pliable. Allow crust to cool to room temperature.
In a food processor, puree cherry pie filling.
Combine all remaining ingredients in a blender. Blend on low speed until the ice is crushed, then turn blender up to high and blend until very smooth.
In a large glass, place 2-3 tbsp cherry pie filling. Pour vanilla drink over the top of the filling. Top with whipped cream. Place pie dome lid on top and add a straw before serving.