October 24, 2017
Comfort Food, Desserts, Dairy,
Fruit, Apple, Southern, Easy/Beginner Cooking, Kid Pleaser, Fall/Autumn, Regional Holiday, Winter, Oven Bake, Stove Top, No Eggs, Vegetarian, Kid's Lunches, Flour, Butter/Margarine, Pies, Kosher Dairy more
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"The South is famous for it's pies, and the roster is long and honorable. But perhaps none
inspires more nostalgia than a fried apple pie; those handheld half-moons of tender pastry encasing a delicately spiced dried apple or dried peach filling. Although the name implies it, most homemade fried pies are not deep-fried, but rather they're cooked in a cast-iron skillet until they are golden brown. Fried pies have long been popular in the Mountain South, where hearthside baking in a trusty iron skillet was perfected in the days before ovens were common in most homes. NOTE: Time does not include resting time. Much of the cooking time is inactive time."
Place apples in a medium saucepan and add water to cover. Bring to a boil and then reduce heat. Simmer, uncovered, 30 minutes or until apples are soft.
Remove from heat and let stand, uncovered, for 1 hour. Drain off any standing liquid. Mash apples coarsely with a fork or pastry blender. Again, drain off any standing liquid. The filling should be very thick.
Stir in butter, sugar, cinnamon, and nutmeg. Cover and chill.
In a large bowl, whisk together the flour and salt. Work in the shortening with a pastry blender or fingertips until the mixture is crumbly.
Sprinkle milk, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened.
Divide the pastry into 6 equal portions. Roll each portion to 1/8-inch thickness on a lightly floured surface and cut each into a 6-inch round. (A saucer makes a nice guide.)
Spoon one-sixth of the apple filling on half of each round. Moisten edge of pastry, fold dough over apple filling, press edges to seal. Crimp edges with a fork.
Pour oil to a depth of 1/2 inch into a large, heavy skillet, preferably cast iron. Heat over medium-high heat. Then, working in batches, fry the pies 3 minutes on each side or until they are golden brown, turning once. Drain well on paper towels.
If desired, dust with powdered sugar while pies are still warm. Serve warm or at room temperature.
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