Fried Apple Pies
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Fried Apple Pies
  Fried    Apple  
Last updated 6/12/2012 12:58:39 AM. Recipe ID 21453. Report a problem with this recipe.
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      Title: Fried apple pies
 Categories: E.
      Yield: 4 Servings
      2 tb Butter
      2 lb Apples, cored and diced
    1/2 ts Ground cinnamon
        pn Nutmeg
    1/4 c  Sugar
    1/4 c  Light brown sugar
  1 1/2 c  Water
           Juice of 1/2 lemon
      1 ts Vanilla
      1 tb Cornstarch
      3 c  Flour
      2 ts Sugar
  1 1/2 ts Salt
    1/4 ts Baking powder
      6 tb Lard or solid vegetable
      1    Egg
    3/4 c  Milk
           Powdered sugar in shaker
      2    Scoops vanilla bean ice
           Fresh sprigs of mint
  Preheat the fryer. In a sauce pan, melt the butter. Add the apples and
  sauté for 2 minutes. Stir in the cinnamon, nutmeg, 1/4 cup sugar, and
  brown sugar. Continue sautéing for 1 minute, stirring constantly to
  dissolve the sugar. Add the water and lemon juice. Bring the liquid
  up to a boil. Add cornstarch dissolved in 1 tablespoon water. Whisk
  the vanilla and slurry into the liquid. Reduce the heat to a simmer
  and cook for 15-20 minutes, or until the apples are soft. Remove from
  the heat and cool completely. In a mixing bowl, sift the flour,
  sugar, salt and baking powder, together. Cut in the lard until it
  resembles coarse meal. In small bowl, whisk the egg and milk
  together. Gradually add the egg mixture to the flour mixture, working
  it to make a thick dough. Break the dough into 12 equal portions. On
  a lightly floured surface, roll the dough pieces into thin rounds,
  about 5 inches in diameter. Put 1/4 cup of the mixture in the center
  of each round, fold over and crimp the edges with a fork. Fry the
  pies, two to three at a time, in the hot oil, until golden brown.
  Remove from the oil and drain on a paper-lined plate. Powder the pies
  with powdered sugar. Lay the pies on a platter and serve with vanilla
  bean ice cream. Garnish with drizzle of caramel sauce, powdered
  sugar, and fresh mint.
  Yield: 12 pies

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Recipe ID 21453 (Apr 03, 2005)

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