“You should make this every day of my life,” said Katie our 13-year old daughter. We’re glad that she likes this cross between a cake and pie and we can make it often because it is so easy. Because it uses canned pie filling and takes just a few steps, it’s a snap to make.
We couldn’t decide whether this was a cake masquerading as a pie or a pie masquerading as a cake so we called it a “Pie-Cake”. You can serve this as a coffeecake for brunch or with ice cream or whipped cream as a dessert.
2 large eggs
1/2 teaspoon vanilla extract
1/3 cup sugar
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 21-ounce can of apple pie filling
1 1/2 tablespoon turbinado sugar for sprinkling on top
Preheat the oven to 350 degrees
1. In a medium bowl, beat the eggs, vanilla, and sugar together until smooth and thick—about one minute.
2. In another bowl, mix the dry ingredients. Add them to the egg mixture and stir until well combined.
3. Stir in the pie filling.
4. Pour the mixture into a well-greased, nine-inch deep dish pie pan. Sprinkle the turbinado sugar on top and bake for 20 minutes or until browned and a toothpick inserted in the middle comes out clean.
Serving suggestion: This is one of those desserts that is much better served warm. Heat individual servings in the microwave.