The Pie Recipes
(from Saveur Magazine, slightly adjusted for spring) makes one 9"x 13” cake (Note: I used white-whole wheat flour in the crumb and pistachios because that’s wha
Keywords
- pie recipe
- easy pie
- cookie recipe
- cherry pie
- pecan pie
- rhubarb
- strawberry
- nut
- squash
- pie filling
- blueberry filling
- key lime
- sugar
- butter
- easy pie crust
- chocolate
- cardamon
- lattice crust
- lattice
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nomoremrnicepie.com.
Ingredients
- 2 cups all-purpose flour
- ¾ cup rolled oats
- 1 cup firmly packed brown sugar
- ¼ cup sugar
- 2 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1 cup plus 2 tablespoons, cool unsalted butter, cut into small cubes (cut the butter and let it sit out to soften slightly)
- ⅔ cup sliced almonds (or the nuts of your choice)
- 2¼ cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¾ tsp. kosher salt
- ¾ cup plus 2 tablespoons (7 oz.) unsalted butter, softened, plus addtl. for greasing
- 1½ cups sugar
- 3 large eggs, room temperature
- 1 tsp. vanilla
- 1 tsp. almond extract
- 1 cup full-fat sour cream
- 10 oz. fresh or thawed frozen fruit (it is key to drain the fruit in a strainer and then drain it once again on a double layer of paper towels)
- 1-2 Tablespoons sugar to toss with the fruit (I used a combination of rhubarb and raspberries which warranted 2 Tablespoons of sugar)
