Recipe#466

Servings: 1 dozen pies
Pansize:
Temperature:
Recipe By:

INGREDIENTS

FILLING MIXTURE
4 large apples, cored, peeded, sliced
3/4 cup sugar
1/2 tsp. cinnamon
3 tbsp. water

PASTRY
1 1/2 tsp. salt
1 cup shortening
3 cups all-purpose flour, sifted
6-8 tbsp. ice water

FRYING:
cooking oil, deep fry or pan fry (1/4 inch oil)

INSTRUCTIONS

FILLING MIXTURE:
Cook sliced apples and 3 tablespoons of water on medium heat in a saucepan. After the apples cook down to an applesauce consistency, add cinnamon and sugar and continue cooking and stir constantly for another 5 minutes. Remove from heat. Cool and set aside.

PASTRY:
Sift flour and salt together. Cut 1/2 cup shortening into the flour to pea size, then cut the other 1/2 cup shortening until the shortening is about twice the size of peas. Add ice water to mixture and roll into a ball. Place in wax paper and chill. Rub flour on a lightly floured pastry board, cloth, or waxed paper and rolling pin. Roll pastry dough out and into 1/16-inch thickness. Cut into 6-inch circles in diameter, out of pastry dough. Re-roll the remaining scraps out and cutting until all scraps are used. Brush edges of circles with ice water. Place 2 tablespoons of filling on one side of each circle. Fold pastry circles over the filling. Seal by crimping edges together with a fork. Prick the top of each pastry with a fork to allow steam to escape while cooking.

COOKING:
Deep fry the pies in hot frying oil until pies are brown on both sides or in a frying pan filled with 1/4 inch of frying oil; brown pies on both sides, turning pies over one time.