Bubblyapplepies Recipes

Steps:

• Melt butter in a 13" X 9" X 2" baking dish.
• Wrap a crescent roll around each apple quarter.
• Place wrapped apples in dish and roll in butter; place 1/2" apart in dish.
• Combine sugar and spices and pour over wrapped apples; pour Sprite evenly over all.
• Bake in a 350 degree oven for one hour.

Steps:

• Make the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse until it is in pea-size pieces. Add the bourbon and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
• Make the filling: Peel the apples and slice about ¼ inch thick. Toss with the lemon juice and ¼ cup bourbon. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add 2 more tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
• Spoon the apple filling into the prepared pie crust. Drizzle with the remaining 1 tablespoon bourbon and dot with the remaining 1 tablespoon butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.
• Put a baking sheet on the lowest oven rack; preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.

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.

Steps:

• In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
• In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.