OZARK PIE
This pie forms its own bottom and top crust so it is sort of like a pie/cake. Makes a fairly shallow pie so to make it higher, bake in a 9-inch pan and increase baking time 5-8 minutes.
Provided by ratherbeswimmin
Categories Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Butter a 9 1/2 inch deep dish pie pan; set aside.
- In a mixing bowl, combine egg, egg yolk, sugar, and brown sugar; beat, using an electric mixer, for 2 minutes or until light and airy; blend in vanilla.
- In another bowl, sift the flour, baking powder, cinnamon, and nutmeg; stir into the batter along with the apple and nuts.
- Transfer mixture into prepared pie pan; smoothing the top to even out.
- Place pie on the center rack of a 350° oven; bake about 30 minutes or until the top is a dark golden brown and crusted over; the apples will most likely be visible through the crust.
- Place pie on a wire rack and let cool.
- Serve barely warm or at room temperature, garnished with whipped cream.
Nutrition Facts : Calories 247.8, Fat 8.3, SaturatedFat 1.1, Cholesterol 70.2, Sodium 289.6, Carbohydrate 41.9, Fiber 2.2, Sugar 29.7, Protein 3.6
OZARK MOUNTAIN BERRY PIE
I think the best berries in the world are grown in the Ozarks. We own a small berry farm, and this is one of my favorite recipes. It's delicious served warm. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine sugar, cornstarch, salt and if desired, cinnamon. And water and stir until smooth; add blueberries. Bring to a boil; cook and stir until thickened, 2-3 minutes. Set aside to cool slightly. Gently fold strawberries, raspberries, blackberries and lemon juice into the blueberry mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add berry mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. , Bake for 10 minutes. Reduce oven setting to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 406 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 248mg sodium, Carbohydrate 62g carbohydrate (31g sugars, Fiber 2g fiber), Protein 3g protein.
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