Fleur de Lis

Fleur de Lis

Follow by Email

Saturday, July 29, 2017

Betty's Fried Apple Pies


Who could imagine that something as simple as dough, apples, and love could produce a treat such as the one pictured above? Anyone who knows my mother, and who has been fortunate enough to be a recipient of one of these fried apple pies knows exactly of which I speak!

She was gracious enough to share her recipe with me and doubly gracious enough to give me permission to share with all of you. You've been given a wonderful gift! Trust me, I know.

Here's Miss Betty's recipe as written by her own self.  

The apples need to be prepared ahead of time and refrigerated overnight. The reason for this step is if the apple mixture is warm when it's put into the pastry, the pastry will tear during the frying process. A nice chilled mixture spooned into the dough will hold together well.

For the filling:
4 large Granny Smith apples, peeled and thinly sliced
1 1/2 cups sugar
2 T. unsalted butter
2/3 cup water
a dash each of cinnamon and nutmeg

In a skillet, add all ingredients and cook apples over medium heat, stirring frequently. Cook until apples are tender. Place in refrigerator overnight.

To make the pastry:
5 - 6 heaping T. flour
1/3 cup shortening
4 - 5 T. water or milk

Combine all ingredients in a medium bowl, stirring until well combined and soft dough forms. On a floured surface, roll out dough to a thickness of about 1/4".  Place a small saucer onto the dough and using a sharp knife, cut out dough around saucer as your guide. 

Fill the circle with 1 T. of cold apple mixture. Fold over and crimp edges with a fork to seal completely. Repeat with remaining dough and apples.

Using a large cast iron skillet, add enough vegetable oil to have a 1 to 1 1/2 inch depth of oil.  Heat over medium high heat until a bit of the dough dropped into the oil sizzles. Carefully place a few pies into oil at a time. As one side browns, turn pies over to finish cooking the other side. Drain on paper towels. Repeat with remaining pies.


No comments:

Post a Comment