2019-10-01 Allrecipes

ALLRECIPES.COM 55 OCT/NOV 2019

BUTTERMILK DOUGH

FOR FRIED FRUIT PIES

HANDS-ON 10 MIN TOTAL 4 HR, 10 MIN

MAKES ENOUGH FOR 12 HAND PIES

SUBMITTED BY CATHY BARROW

NEW RECIPE GO ONLINE TO RATE & REVIEW

3 cups flour

1/2 cup lard or vegetable shortening,

at room temperature

3 Tbsp. sugar

1/2 tsp. kosher salt

1 cup buttermilk, at room

temperature

1. Pulse flour, lard, sugar, and salt in a food
   processor until you have flour-covered
   pea-size pieces, about 15 quick pulses.
   Add buttermilk all at once and process
   until dough almost comes together.
   Dough will be wet.


2. Generously flour work surface and
   scrape dough out onto it. Turn dough over
   to coat. Gather and fold dough over on
   itself a couple of times, then pat into a soft
   4x6-inch block.


3. Crisscross 2 long pieces of plastic wrap
   to form an X and lightly flour the wrap.
   Place dough in center and wrap tightly.
   Smooth wrapped surface with rolling pin;
   flip and repeat. Chill at least 4 hours or
   preferably overnight, or slip into a zip-
   top plastic freezer bag and freeze up to
   3 months. Thaw overnight in fridge.
   armagazine.com/cathys-buttermilk-
   dough-for-fried-fruit-pies
   PER SERVING: 211 CAL; 9G FAT (4G SAT); 4G PRO;
   28G CARB (1G FIBER, 4G SUGARS); 86MG SODIUM

APPLE FUNNEL CAKE

HAND PIES

HANDS-ON 30 MIN TOTAL 1 HR, 20 MIN

SERVES 12 SUBMITTED BY CATHY BARROW

NEW RECIPE GO ONLINE TO RATE & REVIEW

1 1/2 cups finely chopped, peeled,

crisp, tart apples, such as Gala or

Pink Lady (1 to 2 medium)

1/3 cup packed brown sugar

2 Tbsp. fresh lemon juice

¾ tsp. cinnamon

¾ cup dried apples, chopped

1 batch Buttermilk Dough for Fried

Fruit Pies (recipe at right), chilled

2 to 3 cups canola or other neutral

oil, for frying

Powdered sugar

1. Stir together fresh apples, brown
   sugar, lemon juice, and cinnamon in a
   small saucepan. Bring to a boil over high
   heat, stirring constantly. Boil until apples
   start to soften, about 8 minutes. Stir in
   dried apples and cool completely.


2. Meanwhile, let chilled dough stand
   30 minutes. Place a few layers of paper
   towels on a rack set over a baking sheet.


3. Lightly flour work surface and
   roll dough out to a 12x16-inch rectangle
   about ⅛ - inch thick. Cut out 12 (4-inch)
   rounds. Place 2 Tbsp. apple mixture
   in center of 1 round. Lift carefully and,
   keeping filling securely in center, fold
   round in half and press edges together.
   Return to surface and enthusiastically
   crimp edge with a floured fork. Repeat
   with remaining dough and filling.


4. Heat 1 inch of oil to 350°F in a 10-inch
   cast-iron skillet or other straight-sided
   deep heavy skillet. Working in batches of
   3, slide pies into oil. Fry, adjusting heat as
   needed to keep oil at 350°F, and turning
   every 30 seconds to prevent scorching,
   until golden brown, blistered, and crispy,
   about 3 minutes. Drain on paper towels.
   Let cool a few minutes, then shower
   excessively with powdered sugar.
   armagazine.com/apple-funnel-
   cake-hand-pies
   PER SERVING: 345 CAL; 18G FAT (4G SAT); 4G PRO;
   42G CARB (2G FIBER, 17G SUGARS); 93MG SODIUM

Cathy’s

DOUGH

TIPS

1

WRAP IT RIGHT

Spend time wrapping
your pie dough. The more
compact and precise the
dough, the easier it will
be to roll to the correct size
and thickness. Compact
the dough first with plastic
wrap and a bench scraper,
then by knocking the edge
on the counter, and finally by
using the rolling pin to press
gently across the top and
bottom of the wrapped disk or
block. It should be very
tidy and firm when it goes into
the refrigerator to chill.

2

CHILL OUT

Chilling firms up the

butter and allows the flour

to absorb all the liquid,

which ups the flakiness

factor. It also allows

the dough to recover from

any overworking.

3

WATE R WO R K S

The less water, the

better. But if it just won’t

hang together, dribble

in a teensy smidge more,

drop by drop.

why dried apples?

Fresh fruit is too juicy to handle hot oil and will bust

through the seams of a hand pie if left to its own

devices. But if you add some dried fruit to the

mixture, it’ll absorb some of the fresh fruit’s juices,

plump up, and keep the whole thing from bursting.

why use a

baking stone?

Heating the baking

pan from the bottom

makes for crispier,

flakier bottom crusts. THANKSGIVING TAKEOVER