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This recipe was submitted for the contest Your Best Pies.
Susan Redfearn | Bluebonnet EC
When Susan Redfearn’s mother-in-law handed down a home economics book from the 1930s, Redfearn also inherited a new favorite recipe (handwritten in the back of the book). “I love this quick and easy pie. I have made it for many years now,” she says. Combined in its baking dish and not stirred, this bakes up as a kind of crisp/pie hybrid. The versatility allows you to use the best seasonal fruit available.
2 1/2 cups peeled and shredded apples or pears, or fresh or frozen berries, thawed and drained
1 1/2 cups sugar, divided use
1/2 cup margarine or butter (1 stick)
1 cup flour
1 tablespoon baking powder
2/3 cup whole milk
1. Preheat oven to 350 degrees.
2. Place the fruit in a mixing bowl with 1/2 cup sugar and stir to combine.
3. Melt the margarine or butter in a 9-inch pie pan.
4. Whisk together the flour, baking powder and remaining sugar in a separate bowl.
5. Stir the milk into the dry ingredients, then combine with fruit. Pour mixture into the pie pan over the melted butter; do not stir.
6. Bake 45 minutes until the pie is set.