Lazy Sonker is the worst name for a pie. Ever.

Everything about this pie recipe is a lie. First off, New York Times, what the freakin' heck is a sonker? It sounds vaguely onomatopoeic, like a noise a sad, stuffed up goose might make. Definitely not a pie (as we discussed last week.) A Way With Words defines it as such:

Is this a sonker? Only because I said so. 

 sonker n. a type of berry pie or cobbler. Editorial Note: This appears to be specific to the area near Mount Airy, N.C. Etymological Note: Perh. fr. Sc./Brit. Eng. songle, singill, single, ‘a handful of grain or gleanings,’ or from Sc. sonker ‘to simmer, to boil slightly.’

A quick search reveals that the NYT is pretty into sonkers, but no one else is, really. Because I had no basis for comparison, I can't be sure I did this recipe correctly. I will tell you one thing - ain't nothing lazy about this sonker. I ended up using 4 different pans to whip this up, one of which got scorched and is STILL soaking in my kitchen sink days later. There's a lot of butter in the dish, and the final result looks nothing like Serious Eat's version of a Peach Sonker. It also took MUCH longer than the prescribed 35 minutes- I finally took it out of the oven after an hour and it was still a little wobbly in the middle.

the tiniest pie eater weighs in.

It was very well received at Bluegrass in the Park, and we made some new friends - specifically a super cute little girl who was determined to scale the picnic basket, Rob's knees, and anything else more than a foot off the ground, anchored or not. We shared the sonker with her folks and had a nice time listening to Hickory Robot. If you haven't had a chance to check out Washington Park's Bluegrass Thursdays, do it before the season is over!

Lazy Sonker- adapted from this recipe
Takes an hour - this is a lie. It takes the better part of an hour and a half.
Serves 8-10

Here's what you need:

• 8 tablespoons (1 stick) butter
• 4 heaping cups (about 1 1/2 pounds) hulled strawberries (halved if large) or pitted cherries
• 1/2 teaspoon vanilla extract
• 1 cup plus 2 tablespoons sugar
• 1 cup plus 2 tablespoons self-rising flour
• 1 cup milk
• 1/2 teaspoon salt

Here's what you do with it:

• Heat oven to 350 degrees. Put 5 tablespoons butter in a 9-by-12-inch baking pan, and place in oven; remove when melted.
• In a large saucepan, combine fruit, vanilla, 1/4 cup sugar, 1 tablespoon butter and 1 cup water. Place over low heat and simmer until fruit is slightly tender, about 5 minutes. Remove from heat. Drain fruit, reserving liquid and fruit separately; there should be about 1 cup liquid.
• In a small saucepan, combine remaining 2 tablespoons butter, 2 tablespoons of the sugar and 2 tablespoons of the flour. Place over medium heat and stir until butter melts and mixture is well blended and thickened, about 2 minutes. Add 1/2 cup of the liquid from the fruit, and whisk until smooth. Add another 1/2 cup liquid and whisk again. Add mixture to fruit, combining well. - do this quick or risk scorching the bottom of your pan. 
• In a medium bowl, combine milk, remaining 1 cup flour, the salt and remaining 3/4 cup sugar. Whisk to consistency of pancake batter. So I don't know about ya'all, but my pancake batter is generally a little runny. Maybe this was a problem? It drizzled funny and sunk under the fruit. Not sure if this was the intended result, but it was a little weird. 
• Pour fruit mixture into the pan with the melted butter. Carefully pour batter over fruit, taking care to spread it so it touches the edge of the pan. There will be some bare spots. Bake until crust is golden, about 35 minutes.