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Archive for December 1st, 2014

Dope Pie is my version of Crack Pie that I made and posted at the end of September. It was unhealthy to say the least so I had an idea to make it slightly healthier and I was successful. I’ve been making these blondies since the beginning of time and the crack pie made me think of them as soon as I tasted the first bite, so with a few alterations I came up with this.

DopePie_2

It’s really just a blondie pie.

Ingredients for Crust:

  • 1 cup AP flour
  • 1/4 cup granulated sugar
  • 1/4 cup ground almonds
  • Zest of 1 lemon
  • 1/4 cup unsalted butter
  • 1 egg yolk
  • 1/2 tsp vanilla
  • 1 tbsp water

Directions for Crust:

  1. Pre-heat oven to 177° C (350°F).
  2. In a food processor, combine flour, sugar, almonds and lemon zest and pulse until mixed well.
  3. Drop in the butter bit by bit and pulse until small crumbs form.
  4. Drop in the egg yolk and vanilla and pulse until combined. Add the water in a steady stream while pulsing and mix until the dough forms a ball.
  5. Roll out dough to fit a 25 cm or 10 inch spring form tart pan. Blind bake for about 15 minutes, flattening any bubbles as they come up.

Ingredients for the Filling:

  • ¾ cup All Purpose Flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup unsalted butter
  • 1 cup packed brown sugar
  • 1 egg, slightly beaten
  • 1 tsp vanilla

Directions for the Filling:

  1. Lower oven temperature to 150ºC (300ºF).
  2. Sift together flour, baking powder and salt together. Set aside
  3. Melt butter and brown sugar over low heat. Remove from heat.
  4. Add slightly beaten egg, be careful not to cook the egg, make sure the mixture is not too hot.
  5. Blend in dry ingredients.
  6. Pour into the partially baked crust and continue to bake for 15-20 minutes or until it has set and the top cracks a bit.
This is slightly healthier than the original recipe.

This is slightly healthier than the original recipe.

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