Preparation:
Here's the my recipe for the real deal, homemade, fried apple pies. We make them every New Years and 4th. of July, for some reason. This is not an instant, low labor intensive recipe, but I think you will find that it is superb and hard to beat. May take you a time or two to get them right, but doesn't most homemade things? Here goes. Make a double pie crust. I use 2 cups flour, 2/3 cup Crisco shortening, 1 teaspoon salt, and about 6 Tablespoons or so of ice water. Make crust as usual and roll into one large ball, then cut ball into two equal parts, wrap in plastic wrap and refrigerate for at least 30 minutes.
Buy 2 packages of dried apples and boil according to directions. Have bought some that didn't have directions. In that case, cover dried apples with water, not too much, and cook down till tender. If you need to add a little water to the apples as they go along, do it. Again, the big thing here is that the apples must be cooked till tender, and should not be too soupy when done. You don't want to have so much water in them that you need to pour any off, for a lot of the flavor will go down the drain. The apples need to be a little on the gooie side when done. About the last minute or two of the cooking time, add sugar to taste, cinnamon, and a little nutmeg, if desired. I like a little of each for a spicy flavor. Take apple mixture off heat, and set aside.
Now, roll each of the two pie crust (dough) into a large circle about 1/8 inch thick, and cut about a 5 inch circle (as many as you can get) out of each one. You may need to flour the dough board a couple of times during this process, along with the top of the dough. Don't over do it with the flouring, or you will get a tough crust. A 3 lb. Crisco shortening can works great for cutting the 5 inch circles. If you have a few pieces of the dough left over, roll out to make more 5 inch circles. Spoon apple mixture about 1/2 inch thick into 1/2 of the 5 inch circle and fold other half of circle over to cover the filled half. Take a fork and mash edges of dough to seal each pie. Punch about eight holes (twice with your fork), in one side of the pie. This keeps it from bloating or bursting at the seams when frying.
Fry pies in a medium hot skillet in about 1/2 inch of oil. Don't get skillet too hot, or the pies will burn before done. In the same respect, don't have skillet too cool, for pies will absorb too much grease. This recipe originated from "Momma Cleo's Kitchen" (my mother), and was passed down to me. She is still one hell of a cook, and is no doubt where I get my desire for cooking. God bless her. One can substitute dried peaches, apricots, etc. for these fried pies. This is as good as it gets for down home Southern cooking. I personally guara |
