Wayne Boatwright wrote:

> On Mon 23 Feb 2009 11:28:12p, Terry Pulliam Burd told us...
>
>
>>Does anyone have a tried-and-true recipe for skillet fried (as opposed
>>to deep fried) apple pie? The DH has suddenly taken a notion for them
>>and I don't have a recipe. The recipes I'm finding - even on Food
>>Network (notably Paula Deen) and Epicurious - generally run to canned
>>biscuits as the crust, which sounds way, way too dough-y to me. And
>>regular pie crust is just too fragile, AFAICS. I gave a thought to
>>using pastry sheets and flattening them, which is where I'm headed at
>>the moment for lack of a better idea. The way the DH described them,
>>they're apple pie filling inside what looks for all the world like an
>>empanada. I actually have a recipe for empanadas, so maybe that's
>>another direction I could go, although they're a tad dry and
>>heavy...which brings me back to the pastry sheets.
>>
>>Anyone?
>
>
> Terry, my mother always used her regular pie crust recipe for the pastry.
> Her filling was made from dried apples, soaked, then cooked until tender
> enough to mash. The apples were partially mashed, sweetened and spiced.
> I've made them many times this way. My particular favorite is a filling
> made with dried apricots or dried peaches, however. In any case, dried
> fruit works the best.

My favorite winter pie filling is dried nectarines, snipped into strips,
simmered with canned sour red cherries, brown sugar and cinnamon.

>
> The filled pastries should be refrgerated before frying. I'm estimating
> that it takes about 1/4 inch melted shortening in the skillet. Fry until
> golden brown on one side, then gently turn over and brown the second side.
> Remove to paper towel covered racks to cool.

Shortening? Crisco or lard? BTW, I use butter and lard 50/50 to make
my crusts.