2 tablespoons of butter
2 pounds of apples, cored and diced
1/2 teaspoon of cinnamon
A pinch nutmeg
1/4 cup of sugar
1/4 cup of brown sugar
1 1/2 cup of water
The juice of 1/2 of a lemon
1 teaspoon of vanilla
1 tablespoon of cornstarch
For the crust:
3 cups of flour
2 teaspoons of sugar
1 1/2 teaspoons of salt
1/4 teaspoon of baking powder
6 tablespoons of shortening
1 egg
3/4 cup of milk
Powdered sugar
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Preheat oil in a skillet for frying. In a saucepan, melt the butter and add the apples and cook for 2 minutes. Stir in the cinnamon, nutmeg, 1/4 cup of sugar, and 1/4 cup of brown sugar. Continue cooking for 1 minute, stirring constantly to dissolve the sugar. Add the water and lemon
juice. Bring the liquid to a boil and add the cornstarch dissolved in 1 tablespoon of water. Whisk the vanilla and the cornstarch mixture into the liquid. Reduce the heat to a simmer and cook for 15 - 20 minutes, or until the apples are soft. Remove from heat and allow to cool completely.
Mix together the shortening, egg, and 3/4 cup of milk. In a mixing bowl, sift the flour, sugar, salt and baking powder together. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide 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 apple mixture in the center of each round, fold the dough 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 paper
towels. Powder the pies with the powdered sugar. |
