Text 24670, 110 rader
Skriven 2015-03-08 11:04:14 av Dave Drum (1:261/38.0)
Ärende: Gourmet 292
===================
 * Originally in: fido.HOME_COO

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 purÄCe 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" 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" of oil in a 4 to 5 quart heavy pot
  (preferably cast-iron) over medium heat until it registers
  365Ä,F/185Ä,C 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 365Ä,F/185Ä,C 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

... Ask not what you can do for your country. Ask whatÆs for lunch-Orson Welles

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 * Origin: Prism bbs (1:261/38)