Subj : 5/13 Nat Apple Pie Day 4
To   : All
From : Dave Drum
Date : Sun May 12 2024 05:57 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

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

MMMMM--------------------------FILLING-------------------------------
     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"

MMMMM---------------------------CRUST--------------------------------
   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

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