MIMMIES FRIED APPLE PIESFrom saltymike 9 years ago
- PASTRY: 2 cup sifted flour shopping list
- ¼ tsp salt (see note at butter) shopping list
- ½ cup butter (if using salted butter, reduce salt above) shopping list
- 6 Tbsp ice water shopping list
- powdered sugar shopping list
- FILLING: 4 large granny smith apples shopping list
- ½ stick butter (lightly salted is OK) shopping list
- ½ cup loosely packed light brown sugar shopping list
- 2 tsp ground cinnamon shopping list
- dash allspice shopping list
How to make it
- PASTRY: Sift flour with salt into mixing bowl. Cut in butter. Add enough ice water to make a stiff dough.
- Work with half of the dough at a time. Roll out to approx. ¼ inch thickness or less.
- Cut squares of pastry approx. 4 inches on each side. Set aside while preparing filling.
- FILLING: Peel and core apples and cut into small pieces about ½ inch thick
- Melt butter in a heavy skillet on medium high heat. Add brown sugar, cinnamon, and allspice. Stir to dissolve sugar.
- Add apples to the mixture, stir to coat well and reduce heat to simmer. Simmer until apples are fork tender but remain in wedges.
- PIES: Assemble all pies as below before frying. In a skillet, place 1½ cups oil and bring to temperature on medium high heat.
- Place about a tablespoon or two of apples on one side of each square of pastry.
- Fold each pie into a triangle. Lightly dampen the edges with ice water and use a fork to press and seal the edges together.
- Prick each side of each pie with a fork 2-3 times.
- Fry the pies in the hot oil until brown on each side.
- Drain well on a paper towel and sprinkle tops with powdered sugar while pies are still hot.
The Cooksaltymike Naples, FL
The Rating6 people
Oh, now you're tempting me. I know these pies and they are just so darn good. I never had the recipe for them and now I feel so privileged.
Cheers!!!lor in Toronto loved it
So, so delicious. My grandmother always made them too, and after they were fried, she would "pile" them high on a large white platter. They didn't last long. The tradition lives on with me. And they never last long. Sometimes, I use apricots and pe...morerosemaryblue in CollegeTown loved it
Great post Mike!! :)
My Aunt Violet used to make these.
Luckily for me my Uncle Bill was a Southerner from Knoxville.
A lot of great Southern recipes came from that side of the family.:)sirshawnthebrewer in Akron loved it
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