The Pioneer Woman Cooks (69 page)

4. Whisk in the melted butter.

5. Rinse the blackberries and pat them dry.

6. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter.

7. Sprinkle ¼ cup sugar over the blackberries.

8. Bake for 1 hour, or until golden brown and bubbly. When 10 minutes of cooking time remain, sprinkle the remaining 2 tablespoons sugar over the top.

9. Just look at the golden, crispy deliciousness! I love this kind of cobbler.

Serve it by the spoonful. Top with whipped cream or ice cream…or both. Live a little!

COUNTRY KIDS LOVE HAY BALES!

FLAT APPLE PIE

Makes 2 pies

This is my husband’s favorite way to eat apple pie, because he can cut it like a pizza and grab a slice on his way out the door. Aside from that, because it’s thinner than a typical slice of pie, it makes it easier to somehow convince yourself that you’re eating less!

I love that quality in a dessert.

5 peeled and sliced Granny Smith apples2 tablespoons all-purpose flourJuice of ½ lemon½ cup granulated sugar½ cup firmly packed brown sugar¼ teaspoon salt1 recipe Perfect Pie Crust (Dinner; makes 2 crusts)6 tablespoons (½ stick) butter

1. Preheat the oven to 375ºF.

In a large bowl, stir together the apples, flour, lemon juice, granulated sugar, brown sugar, and salt. Set aside and see how long you can keep from sneaking a slice of apple.

2. Roll out two pie crusts into large circles. Place the circles on large baking sheets.

3. Place half the apple mixture on one crust and the other half on the other crust.

4. Fold over the edge of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic—the more rustic the better.