Gobblers Pie Recipes

PECAN PIE COBBLER

Steps:

• Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. Meanwhile, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until combined., Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 30 minutes (cobbler will thicken upon cooling). Serve warm, with ice cream if desired.

COMFORTING TURKEY COBBLER

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in 1 tablespoon flour to create a paste. Slowly add in water, stirring to incorporate. Stir in 1/2 cup milk and garlic base until mixture begins to bubble. Add turkey, carrots, celery, and onion and heat until warm, about 5 minutes. Mix in oregano, thyme, parsley, salt, and pepper. Remove from the heat and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x6-inch casserole dish with cooking spray.
• Whisk together 1 cup flour, baking powder, and salt for cobbler topping in a bowl. Cut in 3 tablespoons butter until the mixture resembles coarse meal. Gradually stir in 1/2 cup milk until dough pulls away from the side of the bowl.
• Pour turkey filling into the prepared casserole dish. Drop cobbler topping on top and sprinkle with Italian seasoning and garlic granules.
• Bake in the preheated oven until cobbler topping is golden brown, about 25 minutes.

GOBBLER'S PIE

Steps:

• Place potatoes in saucepan with enough water to cover. Bring to a boil, and cook for twenty minutes.
• Preheat oven to 375°F.
• Heat olive oil in large skillet over medium heat.
• Add onions and turkey to skillet, breaking up turkey with spoon.
• As turkey begins to release juices, add cranberries and bullion. Break up bullion with spoon if necessary.
• Cook turkey until browned and cooked through.
• Add parsley, sage, rosemary, and thyme to skillet, stir, and remove from heat.
• Drain potatoes.
• Add milk and cream cheese to pan, mashing and mixing thoroughly.
• Divide turkey mixture evenly between two pie pans, or place all in large casserole dish.
• Divide potatoes evenly over pans or place over dish, using a fork to distribute evenly over pans/dish.
• Bake for fifteen minutes and serve hot.

GOBBLER COBBLER PIE

Steps:

• Preheat oven to 350 degrees F.
• Prepare the rice according to package instructions and set aside. Saute onions, peppers, and mushrooms in oil and set aside.
• Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well. Pour into greased 9-inch glass pie plate. Top with remaining 1 cup cheese and set aside.
• Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg.
• Place in 350 degree F oven for 30 minutes, when top is golden brown, remove, let cool, and enjoy.
• This dish is an excellent way to use holiday turkey leftovers, plus it freezes well.

BLUEBERRY GOAT CHEESE PIE

Steps:

• For the crust: Combine the flour, margarine, sugar and salt in a large bowl. Work with your fingers, gathering and crumbling, until you have a crumbly mixture, about the size of peas.
• Slowly add cold water in small amounts, gently incorporating it by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.
• For the filling: Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to the desired texture.
• For the topping: Mix the almonds, sugar and margarine in a bowl; set aside.
• Preheat the oven to 350 degrees F.
• Roll out the dough and place it in a 10-inch pie pan. Pour the filling into the crust and sprinkle over the topping. Bake, rotating halfway through, for 25 minutes.

MELT IN YOUR MOUTH PIE/COBBLER CRUST

Steps:

• Cut the Crisco into the flour and salt. Don't overwork. This should be very rough consistency.
• Beat the egg; add vinegar and water.
• Sprinkle the water mixture over the flour.
• Toss with a fork until coarsley mixed.
• Divide dough in half for two pie crusts. Shape into balls and chill 15 minutes.
• Roll on floured surface.
• Balls of dough may be combined for a large cobbler crust.
• Follow baking instructions for your pie or cobbler.