Sprinkle Pie

(Serves 12)

Kids say the darndest things. My son in particular has a great ability to name things in a way that are hilariously cute and very logical. The electric steamer is called “the broccoli machine” and nectarines are called “juicy things”. When I made this skillet cookie with glaze and sprinkles it was quickly named “sprinkle pie” and that is what it will be called forever even though it isn’t really a pie.

The recipe is super simple to make, just press the dough into the pan and put it in the oven. I like to use a cast iron skillet to make this so that the edges get golden brown and caramelized, but a regular baking pan will work too. To create an even more caramelized flavor, I like to use a blend of brown and white sugar. If you don’t like the mixture or find your brown sugar as hard as a rock, using all white sugar is delicious too.

My son loves to help make this, especially pressing the dough into the pan and pouring the glaze and adding the sprinkles. Sprinkles make everything happier.

You Will Need:

Sprinkle Pie:

• 2 ½ cups flour
• 2 sticks butter, softened
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup light brown sugar
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 egg
• Glaze (recipe follows)
• Sprinkles, any variety

Glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

• Preheat oven to 350 degrees. Spray a 10” cast iron skillet with non-stick baking spray.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Place the butter, sugar, and brown sugar (if using) into the bowl of an electric stand mixer and beat using the paddle attachment for about 2 minutes until light and fluffy.
• Add the vanilla, almond extract, and egg. Beat until combined.
• Add the flour mixture in two batches. Slowly beating in between until the flour is incorporated.
• Press the dough into the prepared skillet/pan. Using the bottom of a glass can help make it even.
• Bake about 35-40 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean.
• While the “pie” bakes, make the glaze by whisking the milk and vanilla into the confectioners’ sugar until a smooth. I like to make it in a 1-cup measuring cup for easy pouring.
• Allow to cool in pan on a cooling rack for at least 30 minutes. It should be cool enough to handle.
• Carefully turn the cooled “pie” onto a cake plate or server with a rim or lip to catch the excess glaze so that the bottom is now on top.
• Pour the glaze all over the top and decorate with sprinkles.
• Cut into wedges (like pie!) and serve.