Fried Pies
 
title: fried apple pies - memory food 
categories: pies 
yield: 1 servings 
 
 
cheese pastry 
 
2 cup  sifted all purpose flour
1 tsp  salt
4 oz.  cheddar cheese (about 1 cup
  grated grate, then refrigerate
2/3 cup  shortening or lard
5 Tbsp  ice water
 
 
apple filling 
 
2 lb.  cooking apples, peeled, cored, and coarsely diced (about 3 cups)
1/3 cup  hot water
4 oz.  cheddar cheese (about 1 cup grated)
1/4 cup  sugar, more if apples are very tart
1 tsp  cinnamon
2 Tbsp  butter
4 tsp  lemon juice
4 Tbsp  shortening or lard for frying
 
have all ingredients very cold. cheese pastry sift flour and salt together 
in a bowl. stir grated cheese into flour mixture. add shortening or lard 
and cut in with pastry blender or two knives until pieces are size of small 
peas. sprinkle ice water over mixture, a teaspoon at a time, mixing lightly 
with a fork after each addition. add only enough water to hold pastry 
together. work quickly and do not over handle. shape into 2 balls (wrap in 
plastic wrap and refrigerate) apple filling place apples, hot water in 
saucepan, cover and simmer, stirring occasionally, until apples are barely 
tender (about 5 to 10 minutes. drain thoroughly and add butter and lemon 
juice. mix grated cheese with sugar and cinnamon and add to apple mixture. 
stir only enough to mix ingredients evenly. set aside. flatten one ball of 
pastry on a lightly floured surface. roll from center to edge into a round 
about 1/8 inch thick. with knife or spatula, loosen pastry from surface 
whenever sticking occurs; lift pastry slightly and sprinkle flour 
underneath. cut into 6-inch rounds, using a saucer as a guide. spoon about 
2 tablespoons of the apple filling onto one half of each round. moisten the 
edge of one half of the round with water to help form a tight seal and fold 
other half of the round over the filling. press edges together with a fork. 
repeat with the other pastry ball. heat lard or shortening in the skillet 
over medium heat. place as many pies as will fit in skillet without 
crowding. fry pies on one side 8 to 10 minutes, or until golden brown. turn 
and fry until other side is golden brown. add more shortening or lard if 
necessary to keep pies from sticking. serve warm with ice cream or slices 
or sharp cheddar cheese, or glaze with a sugar glaze if desired. 
 
source: the cheese cookbook bev in orange 
 
 
recipesource is the new home of 
soar: the searchable online archive of recipes 
and your source for recipes on the internet. 
 
-- 
(ID: 13424) Mirror: rec.food.recipes: Mon, Apr 7, 2003


Recipes by Category
AppetizersBean SaladsBeansBiscuits
BreadsBrowniesBurgersCakes
CasserolesCheeseChickenChili
CobblersCookiesCrockpotDips
DressingsFruit SaladsJamsJellies
MarinadesMoussesMuffinsPancakes
PastaPasta SaladsPastriesPesto
PiesPilafsPizzaPolenta
Potato SaladsPreservesPuddingsRelishes
RiceSaladsSalsasSalmon
SandwichesSaucesSconesSnacks
SoupsSpicesSpreadsStews
StocksStuffingTartsTrifles
VeganVegetarianWaffles


Recipes by Region
AfricanAmishArmenianAustralian
BasqueBelgianBrazilianBritish
BurmeseCajunCanadianCaribbean
ChineseDanishDutchEgyptian
EthiopianFilipinoFinnishFrench
GermanGreekHawaiianHungarian
IndianIndonesianIrishItalian
JapaneseKoreanLebaneseMexican
Middle EasternMoroccanNorwegianPersian
PeruvianPolishPortugueseRussian
ScottishSerbianSingaporeSpanish
SwedishThaiTibetanTurkish
UkrainianVietnameseWelsh
Related Recipes
Fried Pies
Fried Pies
Fried Sweet Potato Pies
Baked Fried Apple Pies (2) Collection
Goober Pies
spinach pies
Cow Pies
Pies (3) Collection
Mince Pies
Scottish Mince Pies
Scottish Meat Pies
Armenian Meat Pies
easy apple pies
Amish Fry Pies
Light Pies (3) Collection
Impossible Pies (7) Collection
Impossible Pies (6) Collection
Impossible Pies (9) Collection
Scottish Meat Pies
Fruit Custard Pies

>> More Related Recipes