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.
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.