Text 5271, 111 rader
Skriven 2010-12-26 04:58:00 av Dave Drum (1:124/311)
Ärende: Gourmet 296
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Apple Pies
 Categories: Pie, Desserts, Fruit
      Yield: 12 servings
 
MMMMM---------------------------PASTRY--------------------------------
  2 1/2 c  All-purpose flour
      3 tb Cold unsalted butter; in
           - 1/2" cubes
      3 tb Cold shortening; in 1/2"
           - pieces
      1 ts Baking powder
      1 ts Baking powder
    3/4 ts Salt
      1 lg Egg; lightly beaten
      5 tb Ice water

MMMMM--------------------------FILLING-------------------------------
  4 1/2 oz Unsulfured dried apples
      2 c  Unfiltered apple cider
  1 1/2 c  Water
  2 1/2 tb Packed light brown sugar
      1 ts Grated lemon zest
    1/4 ts Cinnamon

MMMMM----------------------FRYING & SERVING---------------------------
      2 qt Vegetable oil
           Confectioners sugar for
           - dusting
 
  Equipment: a deep-fat thermometer
  
  These handheld, crescent-shaped, fruit-filled pastries, long
  popular in the mountain South, are found at church picnics,
  crossroads country stores, and, if you are incredibly blessed,
  in your favorite aunt's hot cast-iron skillet. The fat half-
  moons of crisp, chewy dough ooze with spiced stewed dried
  apples. The other traditional filling is dried peaches.
  
  Make pastry: Blend together flour, butter, shortening,
  baking powder, and salt in a bowl with your fingertips or
  a pastry blender (or pulse in a food processor) until mixture
  just resembles coarse meal. Whisk egg with 1/4 cup ice water,
  then drizzle evenly over flour mixture and gently stir with
  a fork until incorporated.
  
  Squeeze a small handful: If it doesn't hold together, add
  more ice water, 1/2 tablespoon at a time, stirring (or
  pulsing) until incorporated.
  
  Gather dough and knead just until smooth, 3 or 4 times, on
  a lightly floured surface (do not overwork, or pastry will
  be tough). Form dough into 2 (5-inch) disks and chill,
  wrapped in plastic wrap, until firm, at least 1 hour.
  
  Make filling: Briskly simmer all filling ingredients and a
  pinch of salt in a heavy medium saucepan, uncovered, stirring
  occasionally and mashing apples with a potato masher as they
  soften, until a thick purée forms, about 20 minutes. Cool
  completely.
  
  Make pies: Divide 1 disk of dough into 6 equal pieces. Roll
  out 1 piece on a lightly floured surface with a lightly
  floured rolling pin into a 6-inch round, then put 2 heaping
  tablespoons of filling in center. Lightly moisten edge with
  water and fold dough over to form a half-circle, pressing
  out air around filling, then pressing edge to seal. Transfer
  to a large sheet of parchment paper and press floured tines
  of a fork around edge. Make more pies with remaining dough
  and filling (you may have some filling left over).
  
  Fry pies: Set a cooling rack on a large baking sheet or tray.
  Heat 2 inches of oil in a 4- to 5-quart heavy pot (preferably
  cast-iron) over medium heat until it registers 360 to 370øF on
  thermometer. Fry pies, 3 or 4 at a time, turning occasionally,
  until deep golden-brown, 7 to 8 minutes per batch. Transfer to
  rack to drain. Return oil to 360 to 370øF between batches.
  
  Dust warm pies with confectioners sugar before serving.
  
  Cooks' notes:
  
  Filling can be made 1 week ahead and chilled, covered. Bring to
  room temperature before using.
  
  Pastry dough can be chilled up to 2 days.
  
  Pies are best the day they're fried but keep, wrapped in foil
  once completely cooled, at room temperature 1 day.
  
  January 2008 | Gourmet
  
  Makes 12 individual pies
  
  Meal Master Format by Dave Drum - 26 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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