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DIY Starbucks Cherry Pie Frappuccino Eat the Trend

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Rating: 4.0; Vote: 1

It seems like Starbucks is making an exciting menu announcement every couple of days it can be hard to keep up When we saw the news about the limited-edition American Cherry Pie Frappuccino only available in Japan, we knew we had to find a way to try it ASAP. Now you can get a taste of Summer with this copycat recipe and taste the tangy cherry compote, sweet vanilla Frapp, and flaky pie crust lid. Theres never been a Frappuccino this fun before INGREDIENTS Pie dough, homemade or store-bought Flour, as needed Cherry compote: 2 cups frozen cherries 1/4 cup sugar 1/3 cup orange juice 2 teaspoons almond extract Vanilla Frapp: 1 cup ice 1 cup milk 1 cup vanilla ice cream 1 tablespoon sugar 2 teaspoons vanilla extract Whipped cream, to garnish DIRECTIONS For the pie crust lid: Preheat oven to 400F. Make a dome with aluminum foil, using a Starbucks lid as a guide. Roll out your pie dough on a floured surface until about 1/4-inch thick. Lift it and place on top of the aluminum dome, forming it to fit. Trim off any excess around the bottom. Using a small round cookie cutter, remove a circle from the top of the dome. Then skewer tiny holes across the pie dough dome. Bake the pie dome in the oven for about 10-15 minutes, until lightly golden brown. To make the cherry compote: Place cherries, sugar, and orange juice in a pot and cook over medium-high heat for 10-15 minutes, stirring frequently. Remove from heat and add almond extract. Pulse in the blender for a few seconds, just enough so the chunks of cherry can fit through a straw and place in the fridge until chilled. For the vanilla Frapp: Add the ice, milk, vanilla ice cream, sugar, and vanilla extract in a blender and puree until all the ice is crushed. To assemble: Pour 1/4 of the cherry compote into each cup. Fill each cup with 1/2 of the vanilla Frapp. Add the rest of the cherry compote on top. Top with whipped cream and place the pie crust dome on top
Date: 2019-05-31

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Comments and reviews: 6

Tor J Keyes
the point of the pie crust dome is so you can break it with the straw and then mix the broken pie crust pieces into the rest of the frappe. you lose that by pre-punching the hole
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Ligi Sultans
Hi Popsugar. I am from Bangladesh and some of these ingredients so next time make something beautiful and delicious but super easy regarding the ingredients
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Ohlee Creates
Lol. again Emmys looks way better. and Popsugar youre late to the party. simonandmartina did a video on this and emmymadeinjapan. Step it up
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glasses Phua
Hi Popsugar food, recently in singapore there is a mimic unicorn frappucino but in singapore tropical flavor, can you make a recipe on it?
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Sienna Rose
I was in Japan recently, and you actually dont have a hole in the top of the pastry dome, youre meant to break through it with your straw.
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Marina Sophie Paul
the original is made without a hole in the crust. your supposed to crush the straw into it but this way you have a more tasty lid
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