Nonna’s Pie Cake

Is it a cake?

Is it a pie?

Is it a pake?

or a Cie?

Can you eat it in a house? Can you eat it with a mouse?


This is a recipe from Rita’s Grandma, (pie crust Rita)  which, in typical Italian jargon, is called Nonna. She used to make these and now Rita makes these. I am going to make these and maybe you will make these them and we will spread the pie-cake love around the world.

Blueberry Pie Cake with whipped cream and the traditional mint garnish
Blueberry Pie Cake with whipped cream and the traditional mint garnish

You can use any kind of pie filling, this just happens to be blueberry. At least I think it was. Sometimes I add berries to the pie filling I buy. Adding blueberries to this blueberry pie filling. Or adding raspberries to apple pie filling etc.

Nonna’s Pie Cake

  • 3 cups flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp salt
  • 1 cup (2 cubes) unsalted butter
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 cup milk
  • 2 cans pie filling, your choice
  • 1/2 tsp almond or other extract

preheat oven 350

Blend flour, sugar, baking powder and salt in a large mixing bowl. Cut in butter until mixture resembles coarse crumbs (like making pie crust).

In a small bowl, beat the egg with the vanilla and milk until just blended. Add flour to mixture. Stir, then work with hands until dough forms into a ball-it will be soft and a little sticky.

Divide dough. Press about 3/4 of the dough into a lightly greased 10 x 15 jelly roll pan or rimmed cookie sheet.

If desired, add 1/2 tsp almond extract to cherry pie filling or use other pie filling/extract combination. Spread evenly over dough in pan.

Press remaining dough here and there in small spots of top of filling.

Bake about 25-30 minutes. (Adjust for type of pan-at least 10-15 min longer for insulated or stone pans) until topping is golden and filling is set.


You will love it! Easy and yummy.




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