• 12/9 Apple Pie Day - 5

    From Dave Drum@1:18/200 to All on Fri Dec 8 16:08:05 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fried Apple Pies
    Categories: Pastry, Fruits, Snacks
    Yield: 16 servings

    4 tb Unsalted butter
    1/4 c + 2 tb granulated sugar
    1/2 ts Ground cinnamon
    pn Powdered ginger (opt)
    1/4 ts Kosher salt
    6 Granny Smith apples; peeled,
    - cored, sliced 1/4"

    3/4 c Cold shortening
    2 1/2 c All-purpose flour; plus more
    - for dusting
    1 1/4 ts Kosher salt
    1 ts Granulated sugar
    1/2 ts Baking powder
    1 lg Egg yolk
    3/4 c Whole milk
    Oil; for deep-frying
    Confectioners' sugar; for
    - dusting

    MAKE THE FILLING: In a large cast-iron skillet over
    medium-low heat, melt the butter. When the foam begins
    to subside, stir in the granulated sugar, cinnamon,
    ginger (if using), and salt. Add the apples and cook,
    stirring frequently, until they are very tender and most
    of the liquid has evaporated, 25-30 minutes. Transfer to
    a large rimmed baking sheet and set aside to cool to
    room temperature while you prepare the crust. (If you
    leave the apples in the cast iron, they may discolor.)

    MAKE THE CRUST: In a large bowl, add the shortening,
    flour, salt, granulated sugar, and baking powder. Using
    a pastry blender or fork, cut the fat into the dry
    ingredients. In a medium bowl, whisk together the egg
    yolk and milk, then pour into the flour mixture. Still
    using the pastry blender, work the wet ingredients into
    the flour mixture just until a shaggy dough comes
    together. Press into a 2" thick disk and refrigerate for
    at least 20 minutes and up to overnight.

    Line a large baking sheet with parchment paper and set
    aside. Fill a small bowl with cold water and set by your
    work surface. Lightly flour a clean work surface and a
    rolling pin, then retrieve the dough from the fridge and
    cut into two equal pieces. Return one piece to the
    fridge and place the second one on your work surface.
    Roll the dough out to an even sheet, just barely 1/8"
    thick, lightly flouring the dough as needed to prevent
    sticking. Using a 3 3/4" biscuit cutter, punch circles
    from the dough, setting the scraps aside.

    Assemble the pies one at a time for the best results:
    Brush the outer edge of one circle lightly with water,
    then place 3 tablespoons (about 2 ounces) of the apple
    filling in a neat bundle at the center of the circle.
    Fold the dough tightly in half over the filling, gently
    pressing any air out of the pocket as you fold. Pinch
    the edges to seal, place the pie on the prepared baking
    sheet, and gently crimp the edges with the tines of a
    fork. Continue rolling, cutting, and shaping the
    remaining piece of dough in this manner, then press the
    scraps from both sheets together and reroll only once.
    Refrigerate the pies for at least 20 minutes and up to 3
    hours (or wrap tightly in plastic wrap and freeze for up
    to 3 months).

    When you are ready to fry the pies, in a large, heavy
    pot, add enough oil to reach 2 1/2" up the sides of
    the pot. Heat until the oil registers 350ºF/175ºC on a
    deep-fry thermometer. Line a second baking sheet or a
    large heat-resistant platter with paper towels and set
    by the stove.

    Working in batches, fry the pies, turning occasionally
    and maintaining oil temperature, until evenly golden
    brown and cooked through, 3-4 minutes. Using a a slotted
    spoon, transfer to the prepared baking sheet to drain.

    Let the pies cool slightly, dust with confectioners'
    sugar and serve warm or at room temperature.

    Yield: makes 16

    By: Jennifer Jones

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Kitchen


    ... Being Vegan is easy: just stare at the sun until you're full.
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