When is a pie not a pie? When it says it “makes its own crust” and it really doesn’t.
Yep, I almost broke my “Pie should not make you cry” rule last night. I found a recipe in an old, spiral-bound church cookbook that I thought might be fun to try.
Yeah, not so much. It was easy, sure, but it’s no winner. In fact, it was so bad that I won’t even post the recipe.
OK, I will post a photo of the recipe, but I’m telling you do not make it! Well, not unless you like weird custardy desserts pretending to be pies. Meh.
I went for the pineapple because my sweet lover does not like coconut. He is extra sweet for telling me “this isn’t a pie, it doesn’t count,” because he knew I wasn’t happy with it.
If anyone knows Mrs. Beulah Addler, who appears to still live in Washington, Illinois, please give her my regards and tell her that this is not a pie. It didn’t even make a crust! It was just mush. And, yes, I drained the heck out of the pineapple. Whatever. It’s a bad recipe. I do, however, have a great recipe for a pie that makes its own crust and Imma gonna tell ya ’bout it right now!
This Ozark Pie recipe spoke to me because I do love the Ozarks and I was intrigued that a pie could be so clever as to make its own crust.
I found this recipe in Ken Haedrich’s Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie, and since this was actually No. 10 on my 52 weeks of pie tour, I pretty much followed the recipe as written, with the exception of adding more vanilla. You can use just about any fruit and nut combo. I made this one with apples and walnuts. I think pears and pecans would be divine. I do have to say that this isn’t a pie that ages well, so it’s best consumed right after baking. It makes a great last-minute dessert for a gathering, especially when served à la mode.
1 egg + one egg yolk
½ cup sugar
¼ cup light brown sugar, packed
1 tsp vanilla
1 cup +1 tbs flour
1½ tbs baking powder
½ tsp cinnamon
¼ tsp fresh, grated nutmeg
1 large apple or 2 medium pears, cored, peeled, and chopped
½ cup nuts, chopped
Combine eggs and sugars in large bowl and beat until frothy. Blend in vanilla. Sift flour, baking powder, and spices in a separate bowl. Stir into batter along with nuts and fruit. Pour into greased 9″ pan and bake at 350° for 25-30 minutes, or until golden brown. Cool on wire rack. Serve slightly warm with vanilla ice cream for a most delicious dessert.