Filling:
1 ounce Unsalted butter
2 pounds Apples, peeled, cored and diced
1 teaspoon Cinnamon, ground
1/4 teaspoon Nutmeg, ground
1 1/2 ounces Granulated sugar
2 ounces Light brown sugar
12 fluid ounces Water
1 teaspoon Lemon juice
1 tablespoon Cornstarch
1 teaspoon Vanilla extract
Dough:
8 ounces All-purpose flour
1 ounce Granulated sugar
1 1/2 teaspoons Salt
1/4 teaspoon Baking powder
3 ounces Vegetable shortening, chilled
1 Large egg, cold
6 fluid ounces Whole milk
To Finish:
Vegetable oil for frying, as needed
Powdered sugar, as needed
Notes: Fried pies were
1. Melt the butter in a heavy saucepan and sauté the apples for 2 minutes.
2. Stir in the cinnamon, nutmeg, granulated sugar and brown sugar. Sauté for 1 more minute, stirring constantly. Add the water and lemon juice and bring to a boil.
3. Dissolve the cornstarch in 1 tablespoon (15 milliliters) of cold water and add to the apples with the vanilla. Reduce the heat and simmer the mixture until the apples are soft, approximately 15 to 20 minutes.
4. Remove filling from heat and cool completely.
5. Prepare the dough while the filling is cooling. Stir the flour, sugar, salt and baking powder in a large bowl. Cut in the shortening, breaking into small particles with your fingers until the mixture resembles cornmeal.
6. Beat egg and milk in a small bowl. Add the egg mixture to the flour gradually, stirring with a fork until the dough clumps together.
7. Divide the dough into 12 equal portions. On a lightly floured surface, roll each piece into thin rounds about 5 inches (12.5 centimeters) in diameter. Put 2 ounces (60 grams) of the cool apple mixture in the center of each round. Fold over and crimp the edges with a fork.
8. Fry the pies in deep fat heated to 375°F (190°C), 2 or 3 at a time, turning ounce or twice, until golden brown. Remove from oil and drain on paper towels. Generously sprinkle with powdered sugar.
created long ago to serve a practical purpose. Foods were chiefly eaten with the fingers. Therefore, the most popular dishes were those most easily handled -- ones wrapped in dough.
1 ounce Unsalted butter
2 pounds Apples, peeled, cored and diced
1 teaspoon Cinnamon, ground
1/4 teaspoon Nutmeg, ground
1 1/2 ounces Granulated sugar
2 ounces Light brown sugar
12 fluid ounces Water
1 teaspoon Lemon juice
1 tablespoon Cornstarch
1 teaspoon Vanilla extract
Dough:
8 ounces All-purpose flour
1 ounce Granulated sugar
1 1/2 teaspoons Salt
1/4 teaspoon Baking powder
3 ounces Vegetable shortening, chilled
1 Large egg, cold
6 fluid ounces Whole milk
To Finish:
Vegetable oil for frying, as needed
Powdered sugar, as needed
Notes: Fried pies were
1. Melt the butter in a heavy saucepan and sauté the apples for 2 minutes.
2. Stir in the cinnamon, nutmeg, granulated sugar and brown sugar. Sauté for 1 more minute, stirring constantly. Add the water and lemon juice and bring to a boil.
3. Dissolve the cornstarch in 1 tablespoon (15 milliliters) of cold water and add to the apples with the vanilla. Reduce the heat and simmer the mixture until the apples are soft, approximately 15 to 20 minutes.
4. Remove filling from heat and cool completely.
5. Prepare the dough while the filling is cooling. Stir the flour, sugar, salt and baking powder in a large bowl. Cut in the shortening, breaking into small particles with your fingers until the mixture resembles cornmeal.
6. Beat egg and milk in a small bowl. Add the egg mixture to the flour gradually, stirring with a fork until the dough clumps together.
7. Divide the dough into 12 equal portions. On a lightly floured surface, roll each piece into thin rounds about 5 inches (12.5 centimeters) in diameter. Put 2 ounces (60 grams) of the cool apple mixture in the center of each round. Fold over and crimp the edges with a fork.
8. Fry the pies in deep fat heated to 375°F (190°C), 2 or 3 at a time, turning ounce or twice, until golden brown. Remove from oil and drain on paper towels. Generously sprinkle with powdered sugar.
created long ago to serve a practical purpose. Foods were chiefly eaten with the fingers. Therefore, the most popular dishes were those most easily handled -- ones wrapped in dough.
Last edited by a moderator:
