Text 10617, 201 rader
Skriven 2014-03-06 05:48:00 av Dave Drum (74105.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Apple Pie Order #1
==========================
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 370°F 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 370°F 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
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramelized-Apple & Pecan Pie
 Categories: Pies, Desserts, Fruit, Nuts, Pastry
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  All purpose flour
      1 tb Sugar
    3/4 ts Salt
     10 tb Chilled unsalted butter; in
           - 1/2" cubes
      5 tb (about) chilled orange
           - juice; divided
      1 lg Egg white; beaten to blend

MMMMM---------------------------APPLES--------------------------------
  1 1/2 c  (packed) golden brown sugar
    3/4 c  Unsalted butter; diced
      3    Albemarle Pippin or Fuji
           - apples; peeled, quartered,
           - cored

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Sugar
      2 tb All purpose flour
    1/2 ts Salt
      4 lg Eggs
    1/4 c  Light corn syrup
      2 ts Vanilla extract
  1 1/2 c  Coarse chopped pecans;
           - toasted
 
  This dessert is a pecan pie-apple pie hybrid.
  
  For crust: Blend flour, sugar, and salt in processor 5 sec.
  Add butter. Using on/off turns, blend until butter is reduced
  to small pea-size pieces. Add 4 tablespoons orange juice.
  Blend, using on/off turns, until moist clumps form, adding
  more juice by teaspoonfuls if dough is dry. Gather dough in
  ball; flatten into disk. Wrap in plastic and chill at least
  1 hour.
  
  DO AHEAD:  Can be made 1 day ahead. Keep chilled.
  
  Roll out dough on floured surface to 14-inch round. Transfer
  to 10" glass pie dish. Cut off all but 1/2" dough overhang.
  Fold dough edge under and crimp decoratively, forming high-
  standing rim. Freeze 10 minutes.
  
  DO AHEAD: Can be made 1 day ahead.Cover and refrigerate crust.
  
  Brush inside of crust with enough beaten egg white to coat.
  
  For apples: Preheat oven to 350°F. Whisk brown sugar and
  butter in large ovenproof skillet over medium heat until
  butter melts, sugar dissolves, and mixture comes to boil.
  Boil 1 minute, whisking constantly. Remove from heat. Arrange
  apples, rounded side down, in syrup. Bake 15 minutes; turn
  over. Bake until just tender, about 20 min longer. Transfer
  apples to paper towels to cool slightly. Whisk syrup in
  skillet until smooth. Cool slightly and reserve. Maintain
  oven temperature.
  
  For filling: Mix sugar, flour, and salt in small bowl. Place
  eggs in medium bowl. Gradually whisk in reserved syrup from
  apples. Add corn syrup, vanilla, and sugar mix; whisk until
  smooth. Stir in pecans. Pour filling into crust. Arrange
  apples, rounded side up, atop filling.
  
  Bake pie until filling is set in center, covering edges with
  foil if browning too quickly, about 1 hour 20 minutes. Transfer
  to rack and cool completely.
  
  DO AHEAD: Can be made 1 day ahead. Cover loosely with foil and
  let stand at room temperature.
  
  by Nancy Oakes and Pamela Mazzola
  
  Bon Appétit | November 2008
  
  Yield: Makes 10 servings
  
  Meal Master Format by Dave Drum - 20 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

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