Prickly Pear Pie
Filling:
- 3-1/2 cups of prickly pear pulp
- 1 cup of sugar
- 1 cup of water
Crust
- 1 stick of butter
- 1 cup of flour
- 1 cup of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of milk
- 1 teaspoon of vanilla
Place the pulp, sugar, and water in a pan and boil until the sugar is completely dissolved. Remove from heat and set aside.
Put margarine in a large baking casserole and place the casserole in a 350 degree oven for butter to melt. In another bowl, mix the flour, sugar, baking powder, salt, milk, and vanilla together and pour the resulting mixture into the casserole, atop the melted margarine (DO NOT STIR). Then in the center of (and on top of) the crust mixture pour the filling. (Here again, DO NOT STIR.)
Now slide the whole works into the 350-degree oven. During the baking period, the batter for the crust will actually rise over and completely cover the pie's filling. The pie is done when the crust is completely brown.
By: Amy M.
*If made with frozen prickly pears, decrease amount of water, add surplus prickly pear juice, and add 1 Tbsp. cornstarch & 2 Tbsps. water (mixed well) to filling while in saucepan if it doesn't seem like filling will be thick enough.