Summer Means the County Fair...in My Kitchen

So, each year we go to the county fair - these days it's deepfried Twinkies and other such incredible fat ladden creations.

I always pick the Pandowdy. That is a spoon pie- lots of sweet berries warm and bubbly, covered with a melt in your mouth ever so tender pie crust. Usually the most popular is apples. I love the blackberry, although the boyenberry follows a close second.

I did not go to the fair for this pandowdy though, this came right out of my kitchen. It can come out of yours too.

  

Blackberry Pan Dowdy Cupcake  

Cake:

1 1/2 cup cake flour

Blackberry Pan Dowdy Cupcake

1 cup raw sugar

1 tsp baking soda

1/3 cup vegetable oil

1 tsp vanilla

1 tsp vinegar

1 cups cold water

½ cup macerated blackberries

 

Combine ingredients and fill cupcake liners ¼ full.

Preheat oven to 380 degrees.

 

Filling:

1 ½ cup blackberries

½ cup raw sugar

Pinch flour

 

Mix together. Layer the berries over the cake, filling to the top.

Bake 10 minutes.

 

Crust:

1 1/4 cups unbleached all-purpose flour

1 tsp granulated sugar

1/2 tsp salt

4 tbsp vegetable margarine, chilled

3 tbsp vegetable shortening, chilled

3 tbsp ice water, as needed

 

Combine and roll out on floured surface- cut into 3 inch diameter rounds to top the cake- remove cuppies from oven, add the dough, sprinkle with raw sugar and finish baking – tops will be golden brown- 12-15 minutes.

 

Dollop with Soy Whip and a blackberry.

 

Yields 12 plus!