Usually, we just eat these out of hand, but they are also nice enough for company if you serve them with a scoop of ice cream!! Either way they are hard to beat with a tall glass of milk or a hot cup of tea.
1/2 cup butter (room temperature)
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon vanilla
14 ounce can fruit pie filling (see note)
Cream butter, sugar and vanilla together until very well mixed. Add the eggs, one at a time, beating well in between each egg.
Add flour and beat until well mixed, then let the dough sit for about 5 minutes.
Press 3/4 of the dough into a lightly greased 9" x 9" pan (I use a (9" springform pan). Make the outside edge just a little deeper than the rest of the crust (this will help keep the fruit away from the edge of the pan).
Top with fruit filling (see note) and then drop little bits of the rest of the reserved dough on top of the fruit filling.
Bake in a pre-heated 375 oven for 35-40 minutes depending on how hot your oven runs. My electric oven takes 37 minutes.
Let cool for a while then drizzle with a vanilla frosting glaze.
Cool and store covered.
NOTES:
Any home made or commercial fruit filling will work well in the recipe, but I suggest that if you use a commercial pie filling, that you jazz it up a little. Example: if you are using cherry pie filling, add 1/4 teaspoon of almond extract, if you are using apple pie filling, chop them up a little and add a little more cinnamon and nutmeg or maybe a few raisin? Use your imagination.
You can double the ingredients and bake it in a 9" x 13" pan for 40-45 minutes. Either way, use the toothpick test to make sure its done in the middle.
