Ingredients with Measurements:
- 1 loaf of white bread
- 1 cup of fresh blueberries
- 1/2 cup of granulated sugar
- 1 tablespoon of cornstarch
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1 tablespoon of unsalted butter, melted
- Powdered sugar for dusting
Special Equipment Needed:
- Pudgy pie maker or sandwich maker
Step-by-Step Instructions:
1. In a medium bowl, mix together blueberries, granulated sugar, cornstarch, cinnamon, and salt.
2. Cut the crusts off the bread and brush one side of each slice with melted butter.
3. Place one slice of bread, buttered side down, in the pudgy pie maker.
4. Spoon blueberry mixture onto the bread slice.
5. Top with another slice of bread, buttered side up.
6. Close the pudgy pie maker and cook over a campfire or stove for 2-3 minutes on each side, or until golden brown.
7. Remove from the pudgy pie maker and dust with powdered sugar.
Time:
Preparation time: 10 minutes
Cooking time: 6-8 minutes
Temperature:
Cook over a campfire or stove at medium heat.
Serving size:
This recipe makes 4 pudgy pies.
Nutritional information:
Calories per serving: 290
Total fat: 6g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 320mg
Total carbohydrates: 57g
Dietary fiber: 2g
Sugars: 28g
Protein: 4g
Substitutions for ingredients:
- Blueberries can be substituted with any other fruit of your choice.
- White bread can be substituted with whole wheat bread or gluten-free bread.
- Granulated sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add a scoop of vanilla ice cream on top of the pudgy pie for a delicious dessert.
- Add a tablespoon of lemon juice to the blueberry mixture for a tangy flavor.
- Use different spices such as nutmeg or allspice for a different flavor profile.
Tips and Tricks:
- Make sure to butter the bread slices well to prevent sticking to the pudgy pie maker.
- Don't overfill the pudgy pie maker with the blueberry mixture to prevent it from overflowing.
- Use a spatula to remove the pudgy pie from the maker to prevent burning your fingers.
Storage Instructions:
Store leftover pudgy pies in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the pudgy pies in the pudgy pie maker or in a toaster oven until warm.
Presentation Ideas:
Serve the pudgy pies on a plate with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Garnishes:
Garnish with fresh blueberries and mint leaves.
Pairings:
Pair with a cup of hot cocoa or coffee.
Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the pudgy pie is not cooked through, cook for an additional minute on each side.
- If the pudgy pie is burning, reduce the heat and cook for a longer time.
Food Safety Advice:
Make sure to wash your hands and all utensils before preparing the recipe. Make sure the blueberries are fresh and not moldy.
Food History:
Pudgy pies are a popular camping food that originated in the United States in the 1960s. They are also known as hobo pies, mountain pies, or campfire pies.
Flavor Profiles:
This recipe has a sweet and tangy flavor with a hint of cinnamon.
Serving Suggestions:
Serve the pudgy pies warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
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