2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1/2 teaspoon baking powder
3/4 cup hot skim milk
1/2 cup solid vegetable shortening, chilled and cut up
2 cups unsulphured dried apple slices (7 ounces)
2 1/2 cups water
1/2 cup light brown sugar
1/4 cup raisins (optional)
Vegetable oil, for frying
How to Make It
In a medium bowl, mix the flour with the salt and baking powder. In a large bowl, combine the hot milk with the shortening and stir just until nearly melted; there should be a few pea-size pieces of shortening left. Add the flour and stir with a fork just until a dough forms. Gather the dough and knead until smooth. Roll the dough into a 6-inch log, wrap in plastic and refrigerate until chilled, at least 2 hours.
In a medium saucepan, combine the apples with the water and bring to a boil. Cover and cook over low heat, stirring occasionally, until the apples are very soft and the liquid has been absorbed, about 45 minutes. Add the brown sugar and mash with a fork or potato masher until blended. Stir in the raisins and let cool.
Cut the log of dough into 12 even pieces and roll each piece into a ball. Working with half of the balls at a time, on a very lightly floured surface, roll out each ball to a 6-inch round. Brush the edges with water. Mound 2 heaping tablespoons of the apple filling on the lower half of each round. Fold the dough over the filling to make a half-moon, leaving a 1/2 -inch border; press the edges to seal. Using a lightly floured fork, crimp the edges decoratively. Transfer the pies to a large, lightly floured baking sheet and repeat with the remaining balls of dough and filling.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.