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The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

Hey Guys!!

I've got a couple new Circle B Kitchen features that I'm pretty excited to tell you about!  Firstly, I've started a new series on my Matters and Musings page dealing with quick and easy dinner prep.  We all have those nights when it seems that there just isn't time to get dinner together or we just don't feel like cooking and I've got some nifty ideas and recipes for you on that subject.  I’ll be posting something new as often as I can, so check it out!!  The other change is a little more subtle, but still pretty awesome.  At least I think so.  

Here's the thing... sometimes reading through a recipe to figure out what you're supposed to do and when you’re supposed to do it can be a huge pain, especially if you're in a hurry or time is limited.  And the truth is that in the restaurant world, recipes are not laid out the way they are for home cooks, so I've added a feature that sort of mimics how things are often done in restaurant kitchens, which is to add a section to each recipe after the ingredients list called "prep".  In that section, I will list each step to take to get everything prepped and ready before you ever start the actual cooking.  It's sort of based on the whole "mis en place" theory, which truly does make cooking faster and easier.  I hope you find both of these helpful in getting dinner on the table quickly, easily and with a lot less hassle.

Big hugs from the Circle B Kitchen...


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Previously, on Circle B Kitchen...

Pear Salad with Blue Cheese and Candied Pecans

Creamy Tomato Soup with Italian Sausage and Tortellini

Cheese-y Chicken Quesadilla Pie

       A Rustic Seeded Loaf

Foolproof Lemon Meringue Pie

Pumpkin Spice Cookies with Cream Cheese Frosting

Miso-Glazed Salmon and Ramen Noodles

Shredded Chicken for Tacos 

Homemade Salsa Verde

Circle B Kitchen Hacks

Baby Girl Pasta with Beets

Mexican Sloppy Joe Sliders

Fresh Fig Crostata

Snickerdoodle Peach Cobbler


Some of Our Favorite
      Things For the

Cranberry Upside-Down Cake

Homemade Eggnog

Homemade Dinner Rolls

Brown Sugar Pie

Baked Christmas Pasta

Hot Toddy Pudding Cake

Cranberry Oat Scones

Nutella Thumbprint Cookies

Lemon Blueberry Scones in a Jar

Persimmon Cookies

Old Fashioned Gingerbread with Whipped Coconut Cream

Apple Cinnamon Dutch Baby

Persimmon Pudding Cake


Chocolate-Cranberry Biscotti

Apple Ginger Pudding Cake

Cinnamon Swirl Quick Bread with Crumb Topping

Apple Butter Spice Cake with Rum Icing

Chocolate Bark with Cranberry Granola and Sea Salt

Apple Molasses Gingerbread Cake


And just in case you were wondering...



Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



« Two Scrumptious Party Dips | Main | Spiced Molasses Pumpkin Bread »

My Homage to Hostess and Some Little Fruit Pies

By now I’m sure you’ve all heard the news regarding the demise of the Hostess Baking Co.  If not, I’m sorry to be the bearer of this sad news, but, alas, it’s true.  No more Hostess.  No more Ding Dongs.  No more Twinkies.  No more fruit pies.  Not that I’ve actually had any one of those iconic treats in like 50 years.  It seems really strange to say that.

You see, my Mom was a bit ahead of her time back in the 50’s, and we were actually mostly required to eat food that was good for us.  You wouldn’t find a loaf of white bread (wheat bread only) in our house, no sugary cereals and certainly no Ding Dongs.

Undaunted, by the time I was 10 (back in 1961), whenever I could scrape together a few nickels and dimes, I would ride my bike to the little grocery a couple of blocks away, and buy myself a little lemon Hostess pie.  The other kids would be buying Snickers and Butterfingers, but not me.  It was always a Hostess lemon fruit pie.  Sigh.

As I mentioned, I haven’t had one of those little pies in close to 50 years, but I can still remember them like it was yesterday…that hard, cardboard-like crust with the sugary coating and totally fake lemon filling.  Heaven.

But now we hear that Hostess is shutting down operations and thousands of people are going to be losing their jobs and this is just the time when you might be needing a little fruit pie to cheer you up.  But I hear that you can no longer find these on the store shelves, so we’re going to have to be resourceful and make them ourselves.


I will admit that I was not able to duplicate the cardboard-like crust of the original pie, and had to settle for a real lemon filling, but I hope that in some small way, these little guys will help fill the gap that Hostess is leaving in our lives.  Thanks for the memories.  Here’s my recipe…


Click here for a printable recipe

Click here and scroll down to leave a comment or ask a question

Yield: 12 5" fruit pies

I used my homemade pastry dough for this, so I’m not exactly sure how many pies you might be able to get out of a store-bought crust.  I made enough pie dough for 2 9” pies and then divided the dough into quarters.  I then rolled each quarter into a 14” circle and was able to cut 3 pies out of each, totaling 12 little pies.  If using store-bought pie dough, I would roll each pie crust a little thinner and then get as many little rounds out of each as I could.  I used a jar of sour cherries I had in the pantry, but frozen or canned cherries would work just as well.  To make this even easier, you could buy already made pie fillings and just assemble and bake. 


Enough pastry for a double-crust 9-inch pie (homemade or store-bought)
Cherry pie filling
Lemon pie filling

Powdered sugar glaze

1 cup powdered sugar
1 ½  to 2 tablespoons water
½ teaspoon vanilla

Make the pie fillings (see recipes below) and set aside

Preheat the oven to 400 degrees.

Working with ¼ of the dough at a time, roll it out to a 12 to 14-inch circle.  Place a 4 to 5-inch cutter (I used a ramekin that was 4.75” diameter) on the dough and run a sharp knife around the perimeter of the cutter.  You should be able to cut 3 rounds out of each quarter of the pastry dough.

Place 2-3 tablespoons of filling in the center of each round.  Dip your finger in a little water and moisten the edges of the dough.  Fold in half to form a crescent.  Dip a fork in flour and press the edges together to create a tight seal.  Place on a parchment-lined baking sheet.  Repeat with the remaining dough.

Cut a little slit in the top of each pie and bake for 15 to 20 minutes, or until golden brown.

Remove from the oven and place on a rack.  While still warm, drizzle or brush each pie with the powdered sugar glaze and let cool.

Click here to ask a question or leave a comment

Reader Comments (20)

These were really good Patrice! It was fun to reminisce with you about eating these as a kid while I was enjoying my personal favorite...cherry! You're good! Maybe your next post should be homage to Twinkies! (o:

November 18, 2012 | Unregistered Commenterthe husband

LOL!! Twinkies, huh?

November 18, 2012 | Registered CommenterPatrice Berry

Nice post. Brought back some childhood memories of my own!

November 18, 2012 | Unregistered CommenterReese

The lemon ones were always my favorite too! It would be fun to make them at home. Thanks for the recipe!

November 18, 2012 | Unregistered CommenterSarah M.

You're welcome, Sarah! Hope you enjoy them!

November 18, 2012 | Registered CommenterPatrice Berry

LOL! The crust really was like cardboard! But we loved them anyway.

November 18, 2012 | Unregistered CommenterPam

I've never been very good with pastry but you have me wanting to make these little pies. They look so good!

November 18, 2012 | Unregistered CommenterJeannie Rivers

As bad as these were, they really were great, weren't they? Cherry rules!

November 18, 2012 | Unregistered CommenterSean

Yum! Your pie crust looks so nice. I've never been able to make pie crust like that, so I might have to use store-bought. My kids would love these!

November 19, 2012 | Unregistered CommenterMeghan

Homemade pie crust just takes practice, Meghan, but store-bought will work just fine here! Enjoy! Nice to hear from you!

November 19, 2012 | Registered CommenterPatrice Berry

how does one remove drool from the keyboard? ;) mmmm real remony remon! nom nom nom

November 22, 2012 | Unregistered CommenterNancy


November 22, 2012 | Registered CommenterPatrice Berry

Patrice, my mother too was ahead of her time, so I will not be missing Hostess products. I love to make little pies like this, but haven't made them with lemon filling. Must give those a go soon!

November 23, 2012 | Unregistered CommenterJean | Delightful Repast

Hope you enjoy them, Jean! Nice to hear from you... lemon pies are the best! :-)

November 23, 2012 | Registered CommenterPatrice Berry

I made these yesterday with the cherry filling and they were delicious! Everyone loved them. I used frozen cherries as you suggested. Next time I might add cranberry or pomegranate juice instead of water to make the sauce.

November 25, 2012 | Unregistered CommenterJanice

So glad you liked them, Janice. Using a fruit juice is a great idea to make the sauce more flavorful!

November 25, 2012 | Registered CommenterPatrice Berry

Hi Patrice! Please forgive my resurrecting this old post but I just found your blog. I'm in the process of making my own Hostess fruit pie homage on my own blog and was looking for a little advice on the icing/glaze. Thank you for posting this because it's actually the best recreation I've seen.



June 30, 2013 | Unregistered CommenterCDBaker2

In the 50's and 60's (maybe even into the 70's) the crust was a hot water and lard crust.
Today try and make your own with half lard and half crisco.

March 23, 2014 | Unregistered Commenterjeffy

My grandson wants the blueberry ones How would I make that Love your site So many grandkids need all the help I can get for the junk food they love Thank you

July 24, 2014 | Unregistered CommenterDawn

To make a blueberry filling, Dawn, just combine about 3 cups of blueberries, 1/4 cup of sugar and a couple teaspoons of lemon juice and use this instead of the cherry or lemon filling. You can just proceed with the recipe as it's written. Let us know how they turn out! Enjoy!

July 24, 2014 | Registered CommenterPatrice Berry

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