Country Fried Apple Pie

Come on folks...lets get the old school, cooking with real fat, recipe moving!

Remember when people used the real fat/lard for cooking, and it was usually kept in the refrigerator.

An alternative for this recipe would be to use Butter Flavored Crisco for frying.  Yum Yum

Ingredients:

Double Pie Crust
Stewed (dried) apples
Deep fat

Directions:

Roll crust on a floured board.  Cut with a large, round cookie cutter.  Put about 1-1/2 tablespoons sweetened, seasoned (a little vanilla, a little cinnamon), chunky cooked apples  in each round.  Moisten edges with cold water, fold to make semi-circle and press edges together.  Fry in hot fat and drain well on paper towels when crispy brown.

Some folks like to sprinkle a little powdered sugar on top for visual appeal, but I like mine just the way they come straight out of the hot fat.  Add a dollop of ice cream on the top, while they are still hot!!!

If you don't like apples, try this with peaches, blueberries, blackberries, strawberries or any like fruit of  choice.

Creole Apple Fritters

4 medium apples
Fine sugar
Rind of one Lemon
Powdered sugar

Peel and core apples, cutting out the center. Slice medium thick; dip lightly into fine sugar in which you have grated rind of a lemon; then dip each piece into the batter (see below), being sure that each piece is well covered. Fry in deep fat; drain on paper, and dust with powdered sugar.

Creole Fruit Batter (for fritters)

 

½ cup sifted flour
1 tbs melted butter
cold water
1 egg
t tsp sugar
1/8 tsp salt
1 tbs lemon juice

Beat eggs until creamy; add sifted flour, salt, butter, and lemon juice. Beat in enough water to make a batter like heavy cream. Serves 6

Apple Enchiladas

Very good simple dessert, that could also be made with peaches, .  Served warm with homemade ice cream or whipped topping and maybe some finely chopped nuts on top.  Yum!

1 (21oz.) can apple fruit filling
6 (8 inch) flour tortillas
1 tsp. ground cinnamon
1/2 c. butter
1/2 c sugar
1/2 c firmly packed light brown sugar
1/2 cup water

Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon.  Roll up and place seam side down in a lightly greased 2-qurart baking dish.  Bring butter, sugar, light brown sugar and water to a boil in a medium saucepan.  Reduce head and simmer, stirring constantly for 3 minutes.  Pour over enchiladas.  Let stand for 30 minutes.  Bake at 350 degrees for 20 minutes