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Thread: REQ: Skillet Fried Apple Pie

  1. #1
    Terry Pulliam Burd Guest

    Default REQ: Skillet Fried Apple Pie

    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"

  2. #2
    [email protected] Guest

    Default Re: REQ: Skillet Fried Apple Pie

    On Feb 23, 11:28*pm, Terry Pulliam Burd <ntpull...@meatloaf.net>
    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

  3. #3
    hahabogus Guest

    Default Re: REQ: Skillet Fried Apple Pie

    Terry Pulliam Burd <[email protected]> wrote in
    news:[email protected]:

    > 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




  4. #4
    Janet Bostwick Guest

    Default Re: Skillet Fried Apple Pie

    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



  5. #5
    Wayne Boatwright Guest

    Default Re: REQ: Skillet Fried Apple Pie

    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.

  6. #6
    Wayne Boatwright Guest

    Default Re: Skillet Fried Apple Pie

    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.

  7. #7
    Kathleen Guest

    Default Re: REQ: Skillet Fried Apple Pie

    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.


  8. #8
    l, not -l Guest

    Default Re: REQ: Skillet Fried Apple Pie


    On 24-Feb-2009, Terry Pulliam Burd <[email protected]> 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


    If you use the skinny canned biscuit, rather than something like Grands, and
    roll them very thin (approx 1/8th inch), you get a fried pie that is not too
    dough IMO. I made them not too long ago with store-brand, country-style
    (not flaky) biscuits from a tube - probably no more than 2" diameter to
    begin with.

    If you want to make your own pocket pie pastry and haven't already found it,
    check out the recipes from Alton Brown's Good Eats episode "A pie in every
    pocket". The episode covered all manner of pocket pies, from oven-baked to
    pan-fried, sweet or savory, all using the same pastry dough.
    http://www.foodnetwork.com/recipes/a...ipe/index.html
    --
    Change Cujo to Juno in email address.

  9. #9
    l, not -l Guest

    Default Re: Skillet Fried Apple Pie


    On 24-Feb-2009, "Janet Bostwick" <[email protected]> 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...ipe/index.html
    --
    Change Cujo to Juno in email address.

  10. #10
    hahabogus Guest

    Default Re: Skillet Fried Apple Pie

    "l, not -l" <[email protected]> wrote in
    news:AMVol.18534$[email protected]:

    >
    > On 24-Feb-2009, "Janet Bostwick" <nospam@nospam.[email protected]> 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




  11. #11
    Wayne Boatwright Guest

    Default Re: REQ: Skillet Fried Apple Pie

    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.

  12. #12
    Terry Pulliam Burd Guest

    Default Re: Skillet Fried Apple Pie

    On Tue, 24 Feb 2009 17:31:21 GMT, hahabogus <[email protected]> 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"





  13. #13
    Dimitri Guest

    Default Re: Skillet Fried Apple Pie


    "Terry Pulliam Burd" <[email protected]> wrote in message
    news:[email protected]..
    > 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


  14. #14
    Janet Bostwick Guest

    Default Re: Skillet Fried Apple Pie

    Terry Pulliam Burd wrote:
    > On Tue, 24 Feb 2009 17:31:21 GMT, hahabogus <[email protected]> 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



  15. #15
    Terry Pulliam Burd Guest

    Default Re: Skillet Fried Apple Pie

    On Wed, 25 Feb 2009 03:02:03 -0800, "Dimitri" <[email protected]>
    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"





  16. #16
    Terry Pulliam Burd Guest

    Default Re: Skillet Fried Apple Pie

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

    >Terry Pulliam Burd wrote:
    >> On Tue, 24 Feb 2009 17:31:21 GMT, hahabogus <[email protected]> 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"





  17. #17
    Lou Decruss Guest

    Default Re: Skillet Fried Apple Pie

    On Tue, 24 Feb 2009 17:31:21 GMT, hahabogus <[email protected]> wrote:

    >"l, not -l" <[email protected]> wrote in
    >news:AMVol.18534$[email protected]:
    >
    >>
    >> On 24-Feb-2009, "Janet Bostwick" <[email protected]> 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

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