2 c. flour
1/2 tsp. slat
2/3 c. butter
5-6 Tbsp. cold water
1/2 c. flour
1/2 c. sugar (you can reduce this to 3/4 of the specified amount)
1 tsp. vanilla
1 tsp. baking powder
Dough: Mix as for pie crust. Fit into 9″ square pan. Pat the dough into the bottom and sides of the pan. Cover with desired fruit, fresh or frozen. Use rhubarb, strawberries, cherries, apricots, peaches, apples, gooseberries, saskatoons (serviceberries, huckleberries), or whatever is in season and is a favorite. Sprinkle with sugar to taste.
Topping: Beat eggs and fold in other ingredients. Pour over fruit and bake at 350*F for 40 minutes.
Categories: Crowd-Size, Desserts, Entertaining, Old-Fashioned, Other Desserts, Pies
Submitted by: lauriek on October 9, 2010
“Slat” is supposed to be “salt” for anyone who is wondering…not sure how to correct that.
I never make just one recipe. It is often doubled, tripled or more at a time. 😉
On February 24, 2012 at 8:22 am