ot over medium-low heat for 1 hour, or until all
t in plastic, and refrigerate for 30 minutes.
Peel and
Beat eggs, salt, milk and flour until smooth.
Preheat oven to 400\u00b0.
In oven, melt butter in 9-inch cast-iron skillet or pie plate until sizzling hot; swirl to coat.
Immediately add batter; place in oven and bake for 20 minutes or until pancake is puffed, golden brown and firm.
Fill center with sausages and fried apple rings.
Cut in wedges and serve immediately.
Makes 4 servings.
chunky applesauce. Set the apple filling aside.
Whisk flour
n cider and lemon juice for 35 to 45 minutes until
Mix flour, salt and shortening for crusts.
Add ice water as needed for right consistency.
Roll out dough to 1/8-inch thickness and cut into 5-inch circles or pinch off enough dough and roll each circle out separately.
Add filling to half of dough circle, keeping it 1/2-inch from edge.
Brush edge of pastry with water. Fold over and press edge with fork to seal.
Prick top half of pie with fork.
Heat 3 cups shortening to 360\u00b0.
Fry pies on each side for 2 or 3 minutes or until golden brown.
he fridge for at least 2 hours.
- Make the apple pie
Combine ingredients and mix well.
Divide the dough into 8-10 pieces.
Place one piece at a time between 2 sheets of wax paper and roll into a circle.
Place apple mixture in the center of dough.
Dip finger in water and spread on bottom half of pastry. Fold other half over and crimp with fork.
The water seals pastry and prevents the filling from cooking out.
Place pies in cooking oil and fry until brown.
Turn and brown second side.
Remove and place on paper towel to cool.
Cook apples and stir in sugar, butter and spices; let cool. Combine flour, salt and shortening to make dough.
Roll out 1/8-inch thick.
Cut in 5-inch round (use saucer for pattern).
Put filling on half of dough, staying 1/2-inch from edge of pastry. Brush edge with water and fold pastry in half.
Seal edge with fork.
Prick pies 2 to 3 times with fork.
Fry in fat at 360\u00b0 until brown.
Drain on paper towel.
Boil raisins in 1 3/4 cups water for 5 minutes.
Combine cornstarch, cinnamon and sweetener with remaining water.
Add to raisins, stirring until mixture boils.
Remove from heat.
Add vinegar and butter.
Cool overnight for fried pies.
Make pastry as biscuit dough.
Mix flour, nutmeg, salt
and
sugar.
Cut in margarine. Sprinkle with water and vinegar.
Mix well.
Roll out each pie as unrolled
dough gets tough.
Fill with dried apple or peach filling.
Peel and slice any good, hard apples into even slices.
Granny Smith apples are a good example.
Spread apple slices on a cloth and let dry for 3 to 4 days, in the sun if possible.
They will look like leather when dry.
Be sure to take them in at night and don't let the dew fall on them!
Roll biscuit out in circle on floured board.
Sprinkle equal and cinnamon all over biscuit.
Put apple sauce on one side of biscuit-take the other half of biscuit and cover apple sauce. Press the edges together.
Fry in hot oil (A grown-up needs to do this part) until brown.
Turn and brown other side.
Take out and drain on paper towels.
Eat while warm with cold milk.
Cook apples in pot with all ingredients except prepared pie crust until soft. Roll prepared dough out the size of 7-inch round plate. Fill one side of dough with apples. Close ends of dough with fork, both sides together. Drop little pockets of apple pies in hot oil and fry until golden brown.
br>Bake at 375\u00b0F for 15 to 20 minutes or
Roll out biscuits on a floured board.
Place 2 or 3 tablespoons apple filling on each biscuit.
Fold over and seal edges.
Place in hot pan with just enough grease to cover bottom. Fry until golden brown.
eep hot oil (375 degrees) for 10 to 20 seconds, or
Mix together all ingredients with fork or pastry blender until consistency of cornmeal.
Add just enough milk to mix.
Divide into 8 balls of dough.
Roll out each and fill with 2 tablespoons apple butter.
Fold over and seal edges by pressing with fork. Fry in Crisco and butter until brown.
overed, in a warm place for about 1 hour or until
astry are given in the recipe for the Sweet Pastry Crust). Prick