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Page 3
Filling:
2-3 cups dried apples water 1/2-3/4 cup brown sugar 1 teaspoon cinnamon Put apples in saucepan and add enough water to nearly cover. Cook on medium for about a half hour, occasionally mashing. By this time, the apples should start softening and the water should become a little syrupy. Mash in the sugar and continue cooking on low for another half hour. Stir in cinnamon and mash. They consistency should be like preserves. Set aside and let cool. Dough:
Combine the flour and baking powder and work in the butter with a pastry blender. Work in enough liquid so that you have a firm dough. To make pies: Divide the dough into 10 balls. One by one, roll the dough into circles about the size of a saucer. Imagine a line dividing the circle of dough down the middle; put filling on one side of that line, avoiding the edges. Fold the other side over to cover the filling, and seal with edges with a fork dipped in water. In a frying pan, heat oil or lard on medium. Gently position the pies in the hot oil, being careful not to crowd. Fry until golden, then flip. When done, place on a paper-towel-lined platter. Serve soon, or reheat in microwave. Pies aren't my favorite dessert, but I always loved these treats when they were warm, right out of the pan, spread with a pat of real butter. You can also sprinke them with powdered sugar or cinnamon sugar. To make the pies seem a little more like a restaurant dessert, serve them with a scoop of vanilla ice cream and drizzle with warm caramel ice cream topping. Lundy's book revealed, to my surprise, that in the deep South these pies are sometimes made with peaches, and those folks didn't know we were up here in Virginia and West Virginia making them with apples. I'm sure they'd be delicious with any good, dried fruit. NOTE: A reader writes: "My grandmother died last year in Waynesville, NC. We never did get her cream corn recipe. It is the only cream corn I could ever eat. If you know of or can find a good, old-fashioned mountain cream corn recipe that takes the corn right off the cob before prep, I'd sure appreciate it!" Lundy calls it fried corn or skillet corn, and explains the process. First, milk the cob. Lundy says to first cut the corn off the cob, but just cut off the tips of the kernels. Then, use a spoon to scrape down the cobs, forcing out the juice from what is left of the kernels on the cob. After you do that, you can use your hands to squeeze a little more juice out, if the ears are especially juicy.
The copyright of the article Dried, Fried Apple Pies - Page 3 in Appalachian Cooking is owned by . Permission to republish Dried, Fried Apple Pies - Page 3 in print or online must be granted by the author in writing.
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