<blockquote>It's cold and snowy, therefore it's hot pastry and spiced moch--^h^h^h bubbly pie and klah time.
Pies:
1/2 cup blackberries (frozen are ok)
pat butter
1 tsp vanilla extract
zest of half a lemon
cornstarch or gum
sugar (optional)
Fry blackberries in butter until they soften and release juice. Add vanilla extract and lemon zest and simmer gently, then add cornstarch or gum very gradually until the mixture thickens. Sweeten to taste, then remove from heat and reserve.
1 cup almond flour
1 T coconut flour
1 small egg
1 T butter
1/2 tsp vanilla
1/2 tsp cinnamon
pinch salt
Combine flours, cinnamon, salt. Mix in egg and vanilla, then cut butter in with a fork until the pastry comes together.
Carefully roll balls of the pastry onto a silicone sheet or greased parchment paper, forming thin rounds about palm-size. You should get about five. Place a spoonful of blackberry filling in the middle of the crust, then fold over and seal well. Bake in a preheated 350-degree oven for about 15-20 minutes, or until the pies are golden brown at the edges and the berry juice has bubbled through the crust. Eat while still hot.
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➤ the recipe for bubbly-pie contains no wheat. ALSO IT LOOKS DELICIOUS. (also ahhhhhh Pern nostalgia)
