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Prairie Flavors PB & J Pie


This pie is Bill’s creation. While any type of jelly can be used, Bill prefers Janie Lou’s strawberry preserves, which earned her a blue ribbon at the 2012 State Fair.


✓ 1 9-inch Pillsbury Deep Dish frozen pie crust ✓ ¾ cup extra-crunch peanut butter ✓ 8-ounce package cream cheese ✓ 1 cup powdered sugar ✓ 8-ounce container Cool Whip ✓ Jam or jelly of your choice


Preheat the oven to 400°F. Remove the crust from the freezer and let it defrost for 20 minutes. Use a fork to prick the crust with holes and bake for 15 minutes or until golden. Remove from the oven and place the crust into the freezer until it’s cold. Meanwhile, combine the peanut butter, cream cheese, powdered sugar and Cool Whip. When the crust is cold, spread the bottom and sides with the jam. Pour the peanut butter mixture into the crust and spread some more jam on top. Chill.


Dupler’s homemade Strawberry Preserves


Bill Dupler takes on the role of Sous-Chef.


Here’s To The Red, White and Blue Pie


Janie Lou’s most famous dessert, this pie placed fi rst in the 2010 Oklahoma State Fair Pie Baking Contest. It also earned her fi rst runner up in the Pillsbury National Pie Baking Contest and was pictured in Pillsbury’s 2012 calendar for the month of July. You can fi nd this pie in Oklahoma Living’s “Prairie Flavors: Celebrating 65 Years of Oklahoma Cooking” cookbook.


✓ 2 Pillsbury refrigerated pie crusts ✓ 2 tablespoons Wilton White Sparkling Sugar crystals ✓ 3 pounds fresh strawberries ✓ 1 cup fresh blueberries ✓ ¾ cup granulated sugar or ½ cup Splenda ✓ 2 tablespoons cornstarch ✓ 1½ cups water ✓ 3-ounce box strawberry Jell-O (regular or sugar-free) ✓ Whipped topping (optional)


Bill and Janie Lou Dupler


Preheat the oven to 450°F. Place 1 crust in an ungreased 9-inch pie plate (preferably glass). Press the crust fi rmly against sides and bottom of the pan. Fold the excess crust under to form a thick crust edge; fl ute. Prick the bottom and sides of the crust with a fork. Unroll the second crust onto wax paper. Use a small star-shaped cookie cutter to cut stars from the crust. Place the stars on a baking sheet and sprinkle with sugar crystals. Bake the pie crust and stars for 10 to 12 minutes, until light and golden. Cool the crust. Remove the stars from the baking sheet and transfer to a cooling rack. Wash and hull the strawberries and drain on paper towel with points up. Wash the blueberries and spread them on a paper towel to dry. In a saucepan, add the sugar, cornstarch and water. Bring the mixture to a rolling boil for 2 full minutes. Remove the pan from the heat and add the gelatin, mixing thoroughly. Stack the strawberries in the crust. Add the blueberries to fi ll in the gaps. Spoon the gelatin mixture over the berries, making sure each berry is coated. Pour any extra gelatin down the center of the pie. Chill for at least 4 hours or overnight. Top with the stars before serving. Serve with whipped topping if desired.


Continued on Page 28 JULY 2013 27


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