Wanted: Bubbly Pie Recipes

[Hope]

I just bought some muffin tins, and the thought came to me: Time to try making Bubblies again! Anyone with a good recipe?

[Anna]

I have a cheating recipe...

Tinned Biscuit dough (Pillsbury, Grands, you know...)
Fruit jam
Powdered sugar

Roll out each biscuit til it's much bigger. You want it thick enough it's not going to tear, but not so thick it won't cook or you can't fold it over.

Put a healthy dollop of your favorite jam in the middle.

Fold over and seal the edges.

Drop into a hot oil and cook until done.

Set on paper towels to cool/drain.

Once mostly cool, toss with powdered sugar.

[Hope]

Yum! I usually use Pillsbury ready made pie crust sheets, and cut them out with small bowls or large cups...but I haven't found a filling that is the right consistency yet. Oh, the horror, if we had to taste-test all the recipes...for the good of the Weyr, of course!

[Andrea]

I got this recipe from Melissa, who used to be at Southern Weyr before we closed it. I don't normally use as much nutmeg and cinnamon as this calls for and I normally just make one big pie. But they taste great when made with blueberries!

Bubbly Pies

Crust:
5 c. flour
1 tsp salt
2-3 tsp sugar
1/2 tsp. each cinnamon, nutmeg and cloves (all ground)
1 c. butter
approximately 1 c. cold water

Filling:
approx 5 cups blueberries (or other favorite fruit)
1 c. sugar
1/2 tsp. each cinnamon, nutmeg and cloves (all ground)
2-3 tsp. Lemon juice

2-3 tbsp. butter
1 egg, slightly beaten

Glaze:
2 tsp. water
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1. Make filling: Combine blueberries, sugar, spices and lemon juice in a medium bowl. Cut up 1/3-1/2 of them.
2. Set aside
3. Make crust:
- Combine flour, salt, sugar and spices in a large bowl.
- cut butter into chunks and cut in until the mixture looks like meal.
- sprinkle water over the mixture and combine.
4. Gather dough into a ball, and cut into 24 equal pieces
5. Roll out each piece into a circle, between 1/16th and 1/8th inch thick.
6. To assemble pies:
- place about 2 tsp. berry mixture on one half of the dough circle
- top with a little bit of butter
- wet edges of the circle with egg, and fold dough over the filling.
- use a fork to seal the edges
7. Place pies on a greased cookie sheet (I usually cover it in foil first, less mess)
8. With a knife, poke holes in the top to vent.
9. Make Glaze:
- Mix left over egg with the sugar/juice from blueberries and the water.
10. Brush glaze over pastries.
11. Bake at 450 degrees for about 15-20 minutes for the small pies, or until nice and golden. Or at 350 degrees for 25 minutes for one big pie.
12. Let cool on the cookie sheet for a few minutes, then finish cooling on a wire rack.

Yields: 24 small pies or one big pie.

[Chantal]

Mmmmmm! This would give me an excuse to buy raw Pillsbury dough!

Not that I need an excuse, but...

Did anyone ever make the bubbly pies from the recipes given?

[Anna]

I tried once or twice, many many years ago. Unfortunately, I can't remember how they turned out. And I've lost the DLG, so I no longer have the original recipes.

I also tried the DLG recipe for klah. It was awful. Which led to my own versions of the klah recipe.

[Deb]

I made the ones in the book years ago since we have a lot of blueberries. I can't remember how they turned out but I know Kim and the kids ate them all so they couldn't have been to bad.
I do have a copy of DLG if anyone wants the recipe.

[Dyanna]

Well good of course but then we loved bluebarries

[Chantal]

I can eat blueberries by the cartonful. They're wonderful!

[ginnystar]

I have it too, also I been known to make traving klah by mix coffee and hot chocolate, the kind you buy in the machine, as for DLG klak I've made and been too long for me. Most of the time I mix one pakage of hot chocolate and what is say for coffee in DLG, I don't add cinnamon now that I've got me spice rack put together I can try and make once more.