BUBBLY OR GATHER PIES
These pies are from Anne McCaffrey's Pern Books. This recipe comes from "The Dragonlover's Guide to Pern".
Provided by Evamyth
Categories Dessert
Time 45m
Yield 12 pies
Number Of Ingredients 10
Steps:
- Crust: Cut the butter into chunks.
- Combine the dry ingredients in a bowl.
- Work the butter gently into the dry mixture with a fork until pieces the size of peas form.
- Sprinkle the water over and work it in.
- (Do not overwork the dough.) Form the dough into a ball.
- Filling: Gently toss berries with sweetening and klah bark in a large bowl.
- Sprinkle citrus juice over mixture.
- Spoon berries into crust and dot with butter.
- For twelve gather pies: 1 crust recipe, 1 beaten egg, 1/2 filling recipe.
- Roll out dough on a floured surface to a 1/8 inch thickness.
- Using a 3-inch cookie cutter, cut out 24 circles.
- Lay out 12 on a lightly greased cookie sheet.
- Divide filling among circles, spooning approximately 2-3 tablespoons into the center of each, leaving a 1/4 inch border.
- Brush the border with egg.
- Lay the second circle on top of each pie, and press edges together with a fork all teh way around.
- (Stretch the top crust gently to fit if necessary.) If desired, mix together 1/4 cup water with 1 1/2 tbsp sweetening; brush top of each pie with mixture for a sugary glaze.
- Witha knife, cut three or four short slits in the top of each pie.
- Bake at 400F for 20-25 minutes, until crust is golden.
- Slide gently off cookie sheet with spatula.
Nutrition Facts : Calories 274.2, Fat 8.6, SaturatedFat 5.2, Cholesterol 21.6, Sodium 156.1, Carbohydrate 47.5, Fiber 2.2, Sugar 24.9, Protein 3.2
CHICKEN POT PIE BUBBLE BAKE
A quick and easy version of pot pie that you and your kids will love!
Provided by Lola650
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix cream of potato soup, cream of chicken soup, milk, Italian seasoning, and ground black pepper together in a large bowl. Stir mixed vegetables and chicken into the soup mixture. Fold biscuit dough into the mixture to coat. Pour mixture into a 13x9-inch baking dish.
- Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.
Nutrition Facts : Calories 703.7 calories, Carbohydrate 80 g, Cholesterol 73.9 mg, Fat 27.6 g, Fiber 9.6 g, Protein 34.3 g, SaturatedFat 8.5 g, Sodium 2326.4 mg, Sugar 10.6 g
FLAKY BUMBLEBERRY PIE
When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. -Suzanne Alberts, Onalaska, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil., Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 449 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 528mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.
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