Try this “Dessert” category winner, submitted by CellarMaster Patrick Blondin, with our Napa Valley Cabernet Sauvignon.
“A fabulous and simple, yummy dessert…use your favorite pie filling!”
Serves: 8
Prep Time: 40-45 minutes
You will need:
A glass or ceramic deep dish pie plate, or square baking pan, buttered on bottom and sides.
Flowers, or other decorative element, to dress up the top.
Ingredients:
- 1 tablespoon corn starch
- 1 tablespoon cold water
- 1 2/3 cups all-purpose flour
- 1 cup sugar
- ¼ cup dark baker’s cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- 1/3 cup shortening
- 1 teaspoon white vinegar
- ½ teaspoon vanilla extract
- 1 15 oz. can blueberry pie filling (or other, to your liking)
- Whipping cream, if desired
Directions:
- Heat oven to 350 degrees.
- Stir together the cornstarch and 1 tablespoon of water until dissolved.
- Gently stir in pie filling.
- Spread mixture evenly on bottom of buttered pan.
- Stir together flour, sugar, dark cocoa, baking soda and salt in a separate large bowl.
- Add shortening and mix together; then add one cup water, vinegar and vanilla.
- Beat with spoon until batter is smooth and well blended.
- Spoon batter over pie filling.
- Bake in center of oven for 40 to 45 minutes or until wooden toothpick inserted in center comes out clean.
- Cool 10 minutes; carefully invert onto serving plate. Garnish as desired. Serve warm with whipped cream.
Enjoy!
