It was so hard to find a recipe using leftover pies. Sweet pies, to be precise, like blueberry pies. What happens to old pie is that its crust definitely gets stale, but that staleness is what inspired this Leftover Pie Pudding.
Bread pudding is bread's second chance at life, enjoyed as breakfast, dessert, or a sneaky little midnight snack. Imagine that with some other goodies sprinkled in: fruits, jams, canned pie filling, even the whipped cream or meringue that dressed up an old pie. We're going for that dump cake vibe, but with pie.
This recipe for leftover pie pudding almost looks like one for bread pudding, there's just a lot more of it. This is because pie crusts tend to be very, very dry, so they absolutely love moisture. Bread is still more absorbent, but this difference in density allows for several textures to coexist together. You get soft pie crust, you get French toast, you get eggy custard, you get bursts of fruit—there's so much fun things going on, you're gonna want to have leftovers from your next pie bake!
Ingredients
Ingredients
- any leftover sweet pie (like apple, blueberry, buko, etc), enough to fill an 8x8” square pan
- 350g milk
- 250g sugar
- 15g unsalted butter, melted (optional)
- 4 large eggs, beaten
- 1 tsp vanilla extract
- salt, to taste
- brown sugar
Prepare for baking: Preheat the oven to 350°F or 175°C.
Prepare leftover pie: Slice or crumble up leftover pie into small ½- to 1-inch size pieces. Brush an 8x8” baking dish with a thin layer of melted butter, then fill it up with the pie pieces.
Make custard: Combine milk, sugar, unsalted butter (if using), eggs, and vanilla extract in a large measuring cup or mixing bowl. Season with salt. Whisk to combine. Pour custard over pie pieces.
Bake: Sprinkle a layer of brown sugar over the soaked pie pieces. Bake until edges are browned and custard is set but with a slight wobble, about 45 minutes. Slice and serve.
