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 "Squeaks" Pulliam Burd...head scratching

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Feb 23, 11:28*pm, Terry Pulliam Burd >
wrote:
> 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 "Squeaks" Pulliam Burd...head scratching

I was trying to reply via Agent, but my browser froze up.

Anyway, there are a few sites that I sometimes use to find various
recipes. Maybe they can come up with what you want...

http://www.cookthink.com/home/get_all_tags

http://www.saveur.com/

and last, but not least:
http://foodblogsearch.com/

Christine

Terry Pulliam Burd > wrote in
:

> 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 "Squeaks" Pulliam Burd...head scratching
>
> --
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> - Duncan Hines
>
> To reply, replace "meatloaf" with "cox"
>

perhaps homemade corn tortilla dough ...fill them before frying them ?

just a wild ass guess though.

--

The beet goes on -Alan

Terry Pulliam Burd wrote:
> 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 "Squeaks" Pulliam Burd...head scratching
>
I think Alton Brown (Food Network) did a whole show on various hand pies and
I believe that the one you are talking about was skillet fried -- something
unexpected for me. I thought they were all deep fried.
Janet

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.

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.

HTH

--
Wayne Boatwright

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

On Tue 24 Feb 2009 05:42:07a, Janet Bostwick told us...

> Terry Pulliam Burd wrote:
>> 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 "Squeaks" Pulliam Burd...head scratching
>>
> I think Alton Brown (Food Network) did a whole show on various hand pies
> and I believe that the one you are talking about was skillet fried --
> something unexpected for me. I thought they were all deep fried.
> Janet
>
>
>

Skillet fried pies were very common in the South.

--
Wayne Boatwright

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

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.

"l, not -l" > wrote in
:

>
> On 24-Feb-2009, "Janet Bostwick" > wrote:
>
>> >
>> I think Alton Brown (Food Network) did a whole show on various hand
>> pies and
>> I believe that the one you are talking about was skillet fried --
>> something
>> unexpected for me. I thought they were all deep fried.
>> Janet
>
> Called pocket pies; episode recipes at:
> http://www.foodnetwork.com/recipes/a...s-recipe/index
> .html

or http://www.browneyedbaker.com/2008/1...ple-hand-pies/
It has purdy pictures on the method of making the pies. I also posted a
recipe for burbon peach pies alonge these lines.

--

The beet goes on -Alan

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.

On Tue, 24 Feb 2009 17:31:21 GMT, hahabogus > fired
up random neurons and synapses to opine:

>or http://www.browneyedbaker.com/2008/1...ple-hand-pies/
>It has purdy pictures on the method of making the pies. I also posted a
>recipe for burbon peach pies alonge these lines.

Alan, that's *it*! The DH took a squint at the purdy pictures and said
they look just like the ones his father made (his father was the
family cook - ex-Navy cook, RIP AT and Moosie). I'll give these a test
drive this weekend. We have two of the grandkids for an overnight.
They'll go perfectly with pot roast!

Many thanks to Alan, Wayne, L-not-L, Janet and Kathleen. If this one
doesn't work, I'll start sorting through the rest!

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

"Terry Pulliam Burd" > wrote in message
...
> 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 "Squeaks" Pulliam Burd...head scratching
>

Will this help?

Dimitri


Ingredients (epicurious)


frozen puff pastry sheet (from a 17 1/4-ounce package)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored


Special equipment: a well-seasoned 10-inch cast-iron skillet

Preparation
Preheat oven to 425°F.
Roll pastry sheet into a 101/2-inch square on a floured work surface with a
floured rolling pin. Brush off excess flour and cut out a 10-inch round with
a sharp knife, using a plate as a guide. Transfer round to a baking sheet
and chill.
Spread butter thickly on bottom and side of skillet and pour sugar evenly
over bottom. Arrange as many apples as will fit vertically on sugar, packing
them tightly in concentric circles. Apples will stick up above rim of
skillet.
Cook apples over moderately high heat, undisturbed, until juices are deep
golden and bubbling, 18 to 25 minutes. (Don't worry if juices color
unevenly.)
Put skillet in middle of oven over a piece of foil to catch any drips. Bake
20 minutes (apples will settle slightly), then remove from oven and lay
pastry round over apples.
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a
rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using
potholders to hold skillet and plate tightly together, invert tart onto
platter. Replace any apples that stick to skillet. (Don't worry if there are
black spots; they won't affect the flavor of the tart.) Brush any excess
caramel from skillet over apples. Serve immediately.

History

Tradition says that the Tarte Tatin was first created by accident at the
Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two
sisters, Stéphanie and Caroline Tatin. There are conflicting stories
concerning the tart's origin, but the predominant one is that Stéphanie
Tatin, who did most of the cooking, was overworked one day. She started to
make a traditional apple pie but left the apples cooking in butter and sugar
for too long. Smelling the burning, she tried to rescue the dish by putting
the pastry base on top of the pan of apples, quickly finishing the cooking
by putting the whole pan in the oven. After turning out the upside down
tart, she was surprised to find how much the hotel guests appreciated the
dessert. An alternative version of the tart's origin is offered on the
Brotherhood of the Tarte Tatin website,[1] according to which Stéphanie
baked a caramelised apple tart upside-down by mistake. Regardless she served
her guests the unusual dish hot from the oven and a classic was born.
The Tarte became a signature dish at the Hotel Tatin and the recipe spread
through the Sologne region. Its lasting fame is probably due to the
restaurateur Louis Vaudable, who tasted the tart on a visit to Sologne and
made the dessert a permanent fixture on the menu at his restaurant Maxim's
of Paris.
Tarte Tatin has to be made with firm dessert apples: cooking apples will not
do as they mulch down into a purée. In North America, Tarte Tatin is
typically made with Golden Delicious apples, which are not the type used for
American-style apple pie.
Tarte Tatin can also be made with pears, peaches, pineapple, tomatoes,[2]
other fruit, or vegetables, such as onion

Terry Pulliam Burd wrote:
> On Tue, 24 Feb 2009 17:31:21 GMT, hahabogus > fired
> up random neurons and synapses to opine:
>
snip

> Many thanks to Alan, Wayne, L-not-L, Janet and Kathleen. If this one
> doesn't work, I'll start sorting through the rest!
>
> Terry "Squeaks" Pulliam Burd
>
Thanks for the thanks, that was very nice of you.
Janet

On Wed, 25 Feb 2009 03:02:03 -0800, "Dimitri" >
fired up random neurons and synapses to opine:

>Will this help?

<recipe snipped, but saved>

I already got the ingredients for the one Alan posted, but you're #1
backup. Odd, though, as I went through Epicurious and that one didn't
come up, although I didn't go through all the recipes. I gave up on
the umpty-umpth one that called for canned biscuits.

Thank you, you aulde scoundrel!

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Wed, 25 Feb 2009 07:30:54 -0700, "Janet Bostwick"
> fired up random neurons and synapses to opine:

>Terry Pulliam Burd wrote:
>> On Tue, 24 Feb 2009 17:31:21 GMT, hahabogus > fired
>> up random neurons and synapses to opine:
>>
>snip
>
>> Many thanks to Alan, Wayne, L-not-L, Janet and Kathleen. If this one
>> doesn't work, I'll start sorting through the rest!
>>
>> Terry "Squeaks" Pulliam Burd
>>
>Thanks for the thanks, that was very nice of you.
>
My dear, if someone is kind enough to reply to a REQ post with
something that is helpful, not acknowledging the helping poster is
churlish, IMHO. So, again, thank you.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Tue, 24 Feb 2009 17:31:21 GMT, hahabogus > wrote:

>"l, not -l" > wrote in
:
>
>>
>> On 24-Feb-2009, "Janet Bostwick" > wrote:
>>
>>> >
>>> I think Alton Brown (Food Network) did a whole show on various hand
>>> pies and
>>> I believe that the one you are talking about was skillet fried --
>>> something
>>> unexpected for me. I thought they were all deep fried.
>>> Janet
>>
>> Called pocket pies; episode recipes at:
>> http://www.foodnetwork.com/recipes/a...s-recipe/index
>> .html
>
>or http://www.browneyedbaker.com/2008/1...ple-hand-pies/
>It has purdy pictures on the method of making the pies. I also posted a
>recipe for burbon peach pies alonge these lines.

That looks wonderful! Thanks for posting this.

Lou