The crisp falls days have brought with them the sweetly pungent smell of ripening apples. Maid Elizabeth has an old-fashioned apple tree in her front yard that yields bountiful golden red apples with a flavor reminiscent of a Granny Smith with a sweet aftertaste. They are crisp, making them perfect for pies, cakes, cookies and canning and they lend themselves especially well to one of our favorite fall treats - apple cider!
Saturday, Maid Elizabeth and I spent the afternoon peeling and slicing apples (with help from Sir Knight) and rolling dough for our favorite fried apple pies. We have been making these pies for years, after stumbling across the PERFECT fried apple pie dough recipe, and they seemed like the perfect treat to accompany our cider pressing adventure the following afternoon. Because we used fresh apples (often, we'll use apples I've canned), the pies stayed crisp and perfect overnight, and even into the next day.
|Sir Knight peeling apples|
|Apples mixed with sugar, flour and cinnamon|
|Butter melting in boiling water|
|The dough coming together|
|Maid Elizabeth rolling out circles of dough|
|Frying pies - 6 at a time|
|Glazed and waiting to be devoured!|
|Apples for the taking|
|Miss Serenity and Master Calvin, with the neighbor children picking apples on their side of the fence.|
|Into the apple eater|
|The cider press in full production!|
|Filled with crushed apples|
|And the cider flows!|
|Catching the last few drops|
|Pouring the cider through cheesecloth|
|Gallons (with room left for expansion during freezing)|
Fried Apple Pies
For the dough:
1 C butter (cut into pieces)
1 1/4 C boiling water
1 tsp. salt
3 T sugar
4 1/2 to 5 C flour
Cut up the butter and put it into a medium bowl. Stir in boiling water and stir until the butter has melted. Add the salt, sugar and flour. Stir until the dough forms a soft ball. Wrap in plastic and refrigerate while making your filling.
Cut into 16 equal pieces and roll out on a floured board.
For the filling:
3 C fruit, chopped (I used fresh apples)
1/4 C sugar, to taste
1/4 C flour
2 tsp. cinnamon (optional)
Mix thoroughly. Put 1/4 C of filling into each dough round (or more, for a fuller pie). Fold the dough over the top of the filling and crimp the edges with a fork. Fry in hot oil (not so hot that it smokes) until golden brown. Cool on rack. When cool drizzle with a vanilla glaze.
1 1/2 C confectioners sugar
1 T butter, melted
1/4 tsp. vanilla extract
1/2 tsp. salt
2 1/2 T milk
Mix all ingredients. Add more milk, if needed, to achieve the desired consistency. Drizzle over cooled pies.
What a beautiful day of pressing apple cider and giving praise to the Lord of the Harvest!