The Pioneer Woman Cooks (70 page)

5. Dot the tops of the pies with chunks of butter.

6. Bake for 30 to 40 minutes, until the filling is golden and bubbly. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.

NOTE: If you have two ovens, it’s best to bake the pies separately. If not, just allow enough room between racks so the heat can circulate properly.

7. Allow to cool slightly, then slice into wedges with a pizza cutter. Eat ’em on the go!

Variation

For extra sweetness, drizzle on jarred caramel topping after removing the pie from the oven.

CHOCOLATE SHEET CAKE

Makes one 18 x 12-inch cake

This is absolutely, without a doubt, the best chocolate sheet cake. Ever. It’s moist beyond imagination, chocolatey and rich like no one’s business, and 100 percent of the time, it causes moans and groans from anyone who takes a bite.

It’s made from very basic ingredients—perfect for us Pioneer Women who live out in the country and nowhere near Dutch-processed cocoa, Madagascar vanilla extract, or crème fraîche. All you need for this wonderful cake is sugar, flour, salt, butter, cocoa, baking soda, buttermilk, eggs, vanilla, powdered sugar, milk, and pecans.

Are you ready? Let’s go dance with the devil!

CAKE2 cups all-purpose flour2 cups sugar¼ teaspoon salt½ cup buttermilk (if you don’t have any, see In the Morning)2 large eggs1 teaspoon vanilla extract1 teaspoon baking soda½ pound (2 sticks) butter4 heaping tablespoons cocoa powderICING1¾ sticks butter4 heaping tablespoons cocoa powder6 tablespoons milk1 teaspoon vanilla extract1 pound powdered sugar½ cup finely chopped pecans (optional)

1. Preheat the oven to 350ºF.

2. In a large bowl, combine the flour, sugar, and salt. Stir together and set aside.

3. In another bowl, mix the buttermilk, eggs, vanilla, and baking soda. Mix with a fork and set aside.

4. In a medium saucepan, melt the butter and add the cocoa.

5. Whisk together to combine. Meanwhile, bring 1 cup water to a boil.

6. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat.

7. Pour the chocolate mixture into the flour mixture.

8. Stir together for a moment to cool the chocolate, then pour in the egg mixture.

9. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.