The Jelly Queens are famous for our jelly, of course — and for one special pie.
Every year, we bake hundreds of our Cranberry Pecan Caramel Pies. When COVID-19 came, and our business slowed, we decided to make our ingredients do some good, so we cooked snacks for Parkland Hospital’s front-line workers.
We usually use cranberries in this recipe. But blueberries were in season, and we had a ton of them. When we whipped up the pie, it turned purple! A perfect match, since Parkland’s corporate color is purple!
The Jelly Queens hope you enjoy this special treat created with a lot of love.
The Jelly Queens Parkland Pie
You will need:
- Two bowls
- Strong spoon
- Fork
- Pie, cake or brownie pan (I use a 9- or 4-inch pie pan)
- Bakers Joy, flour based non-stick spray
Ingredients:
- 1 cup organic all-purpose flour
- 1 cup organic whole cane sugar
- 1⁄4 teaspoon Himalayan sea salt
- 2 cups organic frozen blueberries
- 1⁄2 cup organic chopped pecans
- 1⁄2 cup organic butter, melted
- 2 organic eggs
- 1 big pinch of organic powdered vanilla or one vanilla bean
Instructions:
- Preheat oven to 350 degrees F.
- Grease and flour pan of choice.
- Melt butter and set aside to cool a bit.
- In the first bowl, combine the flour, sugar, and salt.
- Stir in the blueberries and pecans. Toss to coat.
- In the second bowl, scramble the eggs with a fork, then stir in the melted butter and vanilla.
- Add the second bowl’s ingredients to the first bowl and blend well. The batter will be very stiff.
- Spread the batter into the prepared pan. Use your fingers, if necessary.
- Bake at 350°F for 40 minutes, or until a wooden pick inserted near the center comes out clean.
- Pour hot caramel on top. Allow it to soak into the cake.
- Top with The Jelly Queens Caramel Sauce and a squirt of whipped cream!
As we say at the Jelly House, “May all your moments be delicious!”
You just read one of our favorite stories. There’s more where this came from — subscribe, and we’ll bring them to you every Tuesday.
