On last week’s GFOP Zoom Happy Hour, GFOPs Valerie Renegar and Jeremy West mentioned they had a recipe for what they called Pandemic Pie. And never have we needed this magical recipe more than now. It is the first recipe in what we hope to turn into a GFOP Virtual Cookbook. Send us your recipes HERE.
Valerie Writes: Since we are hunkered down, we had to come up with a recipe that we could make with the stuff on hand. This is super simple, is comprised entirely of pantry and common refrigerator items, and pretty much fool proof. Far, far better than semi-optimal, we promise.
Heat the oven to 375F
1 stick (1/2 cup) of melted butter
6-10 cups of fruit (fresh, frozen, canned and drained… whatever you got)
1/2 cup of brown sugar
1 tablespoon flour
2 cups of pancake mix (We used Kodiak cakes, but Bisquick would work, too or (precious) flour with baking soda added.)
1.5 cups of sugar
1 cup of rolled oats (We didn't have any oats so used almond flour instead. It was lovely.)
2 eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla extract
We had a lot of fruit, so we used a 9x16 glass dish. You could easily halve it and use a square dish if you have less fruit.
After washing your hands 14 times, put all of the fruit in the pan. If the fruit is pretty sweet, you may not need as much brown sugar as the recipe calls for. Pour the melted butter, flour and brown sugar over the fruit and toss to coat.
Mix all of the remaining ingredients together. If you feel like it needs some more moisture, a glug of milk won't hurt. If you want to add chopped nuts, go ahead. Anything goes in a pandemic.
Once you have it well mixed, press the mix down on top of the fruit to form a crust. Stick in in the oven (375) for 45 minutes, or until the crust is golden brown.
Best served with ice cream, if you've got it, or cold milk if you don't.
Courage and pie! We will persevere.