Oil Pie Crust
1 - 1 1/4 c. flour (1 c. flour = 8" pie crust, 1 1/4 c. flour = 9" pie crust)
1/4 c. vegetable oil
2 tbsp. cold milk or water (or more - I've been cooking at high elevation so usually, twice this much)
1/2 tsp salt
Mix ingredients, smash into pie tin until bottom and sides are covered. Makes one.
Fruit Filling
3-4 c. fruit
1/4 - 1/3 c. brown sugar
2 tbsp. lemon or lime juice
2 tbsp. flour
cinnamon, nutmeg (apple filling)
cinnamon (peach filling)
Mix ingredients in a bow, spread evenly on top of bottom pie crust
Oatmeal Crumb Top
2/3 c. steel cut oatmeal
1/3 c. whole wheat flour
2-3 tbsp. brown sugar
cinnamon, nutmeg, allspice
1/2 stick butter i.e. 1/4 c. butter (sliced or diced for easy smashing)
Smash all ingredients by hand until mixture resembles coarse meal. Sprinkle on top of filling.
Bake at 425 degrees Fahrenheit for 10 minutes. Now, cover oatmeal crumb top pies with aluminum foil to prevent over-baking on top.
Bake at 360 degrees Fahrenheit for 40-45 minutes. Remove from oven. Cool.
Voila! Blueberry Pie, below. Yay for multi-purpose recipes.
Sweet Potato Filling
1 large sweet potato (roughly 1 - 1 1/2 c. sweet potato cooked)
1/2 - 2/3 c. milk
1/3 c. brown sugar
1 egg
Blend ingredients in mixer. Pour onto pie crust. Makes 8" sweet potato pie.
For a sweet potato pie, bake at 360 degrees for 45 minutes to an hour (45 minutes was perfect for me for an 8" sweet potato pie).
Voila! Sweet Potato Pie, below! (lasted less than 12 hours)
