On Tue 24 Feb 2009 09:50:03a, Kathleen told us...

> 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.

That does sound good. I don't think I've ever seen dried netarines.


>> 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.

I like to use leaf lard, but it's hard to find. I f I don't have it, I use
half Crisco and half butter.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.