Mountain Pie Recipes

Steps:

• 1. Melt butter in a deep 3 qt casserole dish, while the oven is preheating, or melt it in the microwave.
• 2. In a small mixing bowl, combine flour, baking powder, and salt with a whisk. Blend in sugar. Then add milk and whisk until smooth.
• 3. Once butter is completely melted, pour the batter mix evenly over the melted butter, but DO NOT MIX.
• 4. Drop the pie filling by spoonsful over the batter, but DO NOT MIX.
• 5. Bake 45-60 min. at 350*, until golden and bubbly. Serve warm or room temp. Top with ice cream or whipped cream if you like.
• 6. NOTES: Baking time varies a bit with the size and shape of the baking dish, I find. Don't be afraid to give it a little extra time in the oven if it needs it -- you don't want it gooey. This dessert reheats very well. Cherry is my favorite pie filling to use in this recipe, but others are also good -- experiment to find your favorite! *After becoming gluten intolerant we have substituted gluten free flour very successfully. **If you prefer, use milk and butter substitutes; depending on your filling choice, almond or coconut milk would be wonderful, and soy works well, too.

Steps:

• Spread butter over bread slices. Place one slice in a sandwich iron, buttered side down. Spread with pizza sauce; sprinkle with 2 tablespoons cheese, pepperoni and, if desired, green pepper. Top with the remaining cheese and bread slice, buttered side up. Close iron., Cook over a hot campfire until golden brown and cheese is melted, 3-6 minutes, turning occasionally.

Steps:

• In a large saucepan, combine sugar, cornstarch, salt and if desired, cinnamon. And water and stir until smooth; add blueberries. Bring to a boil; cook and stir until thickened, 2-3 minutes. Set aside to cool slightly. Gently fold strawberries, raspberries, blackberries and lemon juice into the blueberry mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add berry mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. , Bake for 10 minutes. Reduce oven setting to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.