We're heading tnto the busiest season of the year for most of us. I'm here to help you out on those occasions when you want to take a nice dessert to someone, but don't have a lot of time to accomplish it, or if you find out someone's "dropping by" and you want to offer something good.
I don't do a lot of cooking out of cans or boxes. Let's face it, cans are usually designed to feed 2 or 3 people (other than the giant #10 cans, which is the size I buy for canned fruit), so I could get myself a nice case of carpal tunnel syndrome opening 4 or 5 cans for one meal. The exceptions are tomato paste, diced tomatoes and canned pie filling. This recipe uses the one you'd think most unlikely to live in my pantry, the canned pie filling (you remember me, the crust-phobic one, right?).
1 can pie filling (any fruit flavor)
1/2 cup flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbsp butter, softened
Scoop the pie filling out of the can into a baking dish (I use the one that's about 7" x 10"). In a 2 cup measuring cup, combine the dry crust ingredients. Stir in the butter and egg until well combined. Drop on top of the pie filling by tablespoonsful. It won't cover the whole top, but it thins out and spreads out. Bake at 375F for about 40 minutes, or until the crust is lightly browned. Serve with whipped cream (home made or store bought), ice cream or both! And, for pity's sake, whatever you do, don't tell anyone how easy this was!
Here's one last drool inducing look. Don't blame me for the slobber on your monitor.