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Ingredients
- Filling:
- Although McDermott got this recipe from Georgia cookbook author Virginia Willis, they fit right into the N.C. mountain style of dried apples and a biscuit-style crust.
- 10 ounces dried apples (or a 6-ounce package)
- 1/2 cup sugar
- Dough:
- 2 1/2 cups self-rising flour
- 1/2 cup solid vegetable shortening, chilled
- 2/3 cup buttermilk
- Confectioners’ sugar, for serving
- 2 About 2 cups canola oil, for frying
Details
Adapted from charlotteobserver.com
Preparation
Step 1
PLACE the apples in a large bowl. Add 6 cups cold water. Cover and let stand 4 hours or overnight.
PUT the soaked apples and any remaining liquid in a large saucepan. Add 2 more cups water and the sugar. Bring to a boil and over high heat. Reduce heat to maintain a simmer and cook until the apples thicken up and begin to break down, about 1 hour. Remove from heat and use a pastry blender, potato masher or fork to mash the apples into a soft, chunky filling. Can be made ahead to this point and refrigerated up to 1 day.
PLACE the flour in a large mixing bowl. Cut in the shortening with a pastry blender, a fork or two knives until the flour resembles coarse meal. Add the buttermilk and stir until a dough forms. Place on a work surface lightly dusted with flour. Knead a few times, turning and dusting with a little flour, until smooth. Push the dough to one side of the work surface.
BREAK off a piece of dough about the size of a biscuit. Roll out into a 4-inch circle. Place about 2 tablespoons filling in the center. Fold the dough over. Press edges together to seal, then dip a fork in flour and crimp the edges.
HEAT the oil in a large, deep skillet over medium heat. It should be about 2 inches deep, and should register about 350 degrees on a deep-fat thermometer.
MAKE and fry 1 or 2 pies at a time about 2 minutes per side, turning gently so you don’t splash the oil (it helps to use two spatulas). Drain on paper towels and dust with confectioners sugar. Continue with remaining dough and apples. Serve hot, warm or at room temperature.
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