Name: Southern Fried Apple Hand Pies
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: 12 pies
Ingredients: Pie filling:; 5 medium/large apples (Honeycrisp); 3 tablespoons unsalted butter; 2 tablespoons brown sugar; 1/4-1/2 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Homemade pie crust or biscuit dough

Southern Fried Apple Hand Pies

April 28, 2018 by Jessica Robinson 27 Comments

These Southern Fried Apple Hand Pies are easy to make using either homemade or store bought pie crust or biscuit dough. Make them the day before and fry them up fresh in the morning for a wonderful treat!

What is a hand pie?

When we moved to North Carolina, a local gentleman asked me to make something called “Apple Jacks.” These yummy Southern Fried Apple Hand Pies are small pieces of dough with a dollop of apple filling, then crimped and fried. They are an old-fashioned tradition here in the South. Fresh out of the fryer, they are beyond delicious.

Do I have to make homemade pie crust?

I make them using homemade pie crust. But if want to fuss with homemade crust you can use Pillsbury refrigerated biscuit dough or refrigerated pie crust. Doing a little research, I found that many old-time Southern cooks made these little hand pies with biscuit dough. But, I think you’ll love them with the pie crust. Years ago, when ladies made these, they certainly were not using store-bought crusts. First off, they likely did not have the disposable income that many of us have today nor did they have access to convenience products such as these. Traditionally, making these sort of apple pies, they would have used dried apple pieces, mixing those with water, sugar and cinnamon to make sort of an thick apple sauce.

What type of apples are good for hand pies?

I personally love a combination of Granny Smith and either Macoun or Macintosh. This brings the perfect amount of texture and flavor.

Can I make the pies ahead of time?

Absolutely! I make them the night before and slightly overlap them on a half sheet pan lined with parchment paper. Loosely cover the entire sheet pan with plastic wrap and place in the fridge. This also makes the pie dough super cold when you fry them, helping them become perfectly flaky.

You can even freeze them. Thaw in the fridge, uncovered. If you leave them covered with plastic wrap after being frozen, they end up with too much condensation. So just remove the plastic wrap and they’ll thaw perfectly overnight.

Make a big batch of the apple filling and let it cool completely. You can even make this a few days ahead of time to save time! I like to make it the night before I assemble apple hand pies, so it’s completely cooled and ready to go!

As you create each apple hand pie, place them on a half sheet pan lined with a piece of parchment paper. I will typically overlap them just a tad and be able to fit about 5-6 hand pies in each row, with a total of 3 rows per sheet pan. Cover them loosely with plastic wrap and get that tray in the fridge right away! You’ll fry them right out of the fridge, which keeps the hand pies super cold and will help you to achieve a very flaky crust!

I’d love to hear from you!! Please leave a star rating in the comments and let me know how you loved these hand pies!

5 from 19 votes

Southern Fried Apple Hand Pies

Prep Time 30 minutes

Cook Time 3 minutes

Total Time 33 minutes

Servings 12 pies

Author Jessica Robinson

Ingredients

Pie filling:
5 medium/large apples Honeycrisp
3 tablespoons unsalted butter
2 tablespoons brown sugar
1/4-1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Homemade pie crust or biscuit dough

Instructions

Peel, core and chop the apples into small pieces. Melt the butter in a 10-12 inch fry pan. Cook the apples over medium heat for about 15-20 minutes or until soft. Sprinkle with brown sugar and sugar while they cook. Stir with a wooden spoon occasionally, making sure they do not burn. Sprinkle with cornstarch once they are almost done and let cook to thicken the apples and juice.
Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about 1/8-1/4-inch thick. Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round. Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork. Place uncooked pies on a half-sheet pan which is lined with parchment paper.
Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot. Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes. Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
These are best served warm.

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Strawberry Rhubarb Pie Recipe

April 25, 2018 by Jessica Robinson 7 Comments

Looking for Grandma’s Strawberry Rhubarb Pie Recipe and can’t find it?! Try my recipe using simple ingredients and homemade pie crust.

Can you freeze rhubarb?

Growing up, rhubarb grew along the entire edge of our vegetable garden. We picked rhubarb, washed, cut, and froze it all the time. Yes, you can freeze rhubarb! That way it stays fresh and you’ll have a freezer full to do what you want, jams, pies, etc.

Now that we’re in North Carolina, rhubarb, unfortunately doesn’t grow in our area. But, luckily there’s quite a few transplanted Yankees and some of the grocery stores carry it!

Strawberry season has arrived, so I thought what better way to celebrate these sweet, juicy beauties that to make a Strawberry Rhubarb Pie! Strawberries are plump and so sweet right now!

If you’re looking for a homemade pie crust recipe, you’ll find it here:

Homemade Pie Crust Recipe

Don’t feel intimidated by homemade pie crust. It’s really not that hard. Just keep your ingredients cold and don’t over work the dough. It’s as simple as that! Don’t you just love a pretty lattice crust?! I put a braid down the center of the pie for a little something extra. But still simple.

Baking a pie in cast iron:

Have you ever baked a pie in cast iron? Don’t be afraid, it’s quite simple! Just spray the bottom of your cast iron with some cooking spray or rub a little canola oil on with a clean paper towel. Then add your bottom crust, filling, top crust, egg wash, and bake. Simple! The bottom crust comes out perfectly. After you eat the pie, simply wash the pan, dry, and oil.

If you love this Strawberry Rhubarb Pie be sure and check out my other great recipes!

Strawberry Rhubarb Lemonade

Homemade Strawberry Lemonade

Old Fashioned Strawberry Shortcake

Do you love my recipes?! Be sure and leave a comment with a star rating! I’d greatly appreciate it and love to hear from you!

Make this delicious homemade Strawberry Rhubarb Pie with lattice crust. #recipe #strawberryrhubarb #pie #castironrecipes #strawberries

5 from 4 votes

Strawberry Rhubarb Pie Recipe

Looking for Grandma's Strawberry Rhubarb Pie Recipe and can't find it?! Try my recipe using simple ingredients and homemade pie crust.

Course Dessert, Desserts

Cuisine American, Southern

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 10 people

Author Jessica Robinson

Ingredients

4-5 cups sliced strawberries
6-7 stalks rhubarb sliced about 1-inch thick
1/3 cup instant tapioca
1 cup granulated sugar adjust based on how sweet your strawberries are
2 tablespoons lemon juice
Sprinkle of ground nutmeg
Homemade or store bought pie crust

Instructions

Combine the strawberries, rhubarb, sugar, lemon juice, and instant tapioca in a large bowl.
Lightly Grease the inside of a 10 or 12-inch cast iron skillet. Place your bottom crust, and trim your edges. Add the strawberry and rhubarb mixture. Add the top crust. Roll under your edges and pinch the crust with your fingers or a fork. Gently brush with egg wash and sprinkle with granulated sugar. Place the pie on a half sheet pan lined with parchment paper.
Bake in a preheated 400 degree Fahrenheit oven for about 1 hour. Let cool completely before slicing.

Cast Iron Skillet Lemon Chicken

March 15, 2018 by Jessica Robinson 3 Comments

Cast Iron Lemon Chicken is such a quick and easy meal to prepare.

Are you looking for something simple and extremely flavorful for dinner? This Cast Iron Skillet Lemon Chicken is the answer. Cast iron cooking is all the rage right now. What’s old is new and rapidly gaining popularity. And, I’ve always had a love for cooking in cast iron. These heavy-duty pans are so durable, retain the heat and distribute it evenly. Plus, clean up is relatively easy.

How do I cook a whole chicken in cast iron?

Simply give the pan a good brushing of a few tablespoons of either extra virgin olive oil or canola oil. Then layer 2 large lemons, sliced thick in the bottom of the pan, along with a large onion, sliced. Ask your butcher to butterfly the chicken, so it will lay fairly flat in the pan. Place the butterflied chicken on top of the lemon and onion slices. Melt 4 tablespoons of butter and drizzle along with 4 tablespoons or so of extra virgin olive oil over the chicken. Sprinkle with salt, black pepper and 1 teaspoon of McCormick “Grill Mates” brown sugar bourbon seasoning over top the chicken.

Cook in a preheated 400 degree F oven for 40 minutes. Then take out and pour 1/2 cup of dry white wine around the chicken. Place the pan back in the oven for about another 15-20 minutes. Or until the chicken is thoroughly cooked. Let the chicken rest for 5 to 10 minutes before slicing. This chicken is super moist and pairs well with a glass of white wine. Try it served over rice pilaf and seasonal vegetables. I cannot wait until we have yellow squash and green beans and yellow wax beans ready in the garden! My mom always cooked green beans and yellow wax beans with a few thin slices of onion, plenty of salt, and a touch of butter. Oh, how yummy does that sound with this delicious Cast Iron Skillet Lemon Chicken!?

Be sure and check out all of my other cast iron recipes:

Cast Iron Pork Tenderloin

Old Fashioned Blackberry Pie

Best Ever Homemade Apple Pie

Do you love cooking with cast iron? I’d LOVE to hear from you. If you have a moment, leave a comment with a review.

cast iron whole chicken with lemons and white wine

5 from 2 votes

Cast Iron Skillet Lemon Chicken

This chicken is simple to make and a delicious home cooked meal. Wonderfully moist and crispy outside cooking in a cast iron skillet.

Course dinner, Main Course

Cuisine American, Southern

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4

Author Jessica Robinson

Ingredients

1 whole roasting chicken butterflied
2 large lemons sliced thick
1 large yellow onion sliced thick
4 tablespoons extra virgin olive oil
4 tablespoons butter
1 teaspoon McCormick "Grill Mates" Brown Sugar Bourbon
salt and black pepper to taste
1/2 cup dry white wine
lemon slices for garnish if desired

Instructions

Simply give the pan a good brushing of a few tablespoons of either extra virgin olive oil or canola oil. Then layer 2 large lemons, sliced thick in the bottom of the pan, along with a large onion, sliced. Ask your butcher to butterfly the chicken, so it will lay fairly flat in the pan. Place the butterflied chicken on top of the lemon and onion slices. Melt 4 tablespoons of butter and drizzle along with 4 tablespoons or so of extra virgin olive oil over the chicken. Sprinkle with salt, black pepper and 1 teaspoon of McCormick "Grill Mates" brown sugar bourbon seasoning over top the chicken.
Cook in a preheated 400 degree F oven for 40 minutes. Then take out and pour 1/2 cup of dry white wine around the chicken. Place the pan back in the oven for about another 15-20 minutes. Or until the chicken is thoroughly cooked. Let the chicken rest for 5 to 10 minutes before slicing. This chicken is super moist and pairs well with a glass of white wine. Try it served over rice pilaf and seasonal vegetables. I cannot wait until we have yellow squash ready in the garden!

Maple Pecan Crusted Salmon

March 11, 2018 by Jessica Robinson 7 Comments

Maple Pecan Crusted Salmon is a wonderful healthy inspired recipe featuring chopped pecans and granulated maple sugar. Healthy eating never tasted so good!

Are you trying to eat healthier but still want your meals to be packed with wonderful flavor? Then you’ll definitely want to try Maple Pecan Crusted Salmon. This recipe is so simple to make. Simply make a pecan coating and rub it on the top of a few salmon filets.

Now, let’s talk a bit about granulated maple sugar. It’s an ingredient that I’m very accustomed as my family has been producing pure maple syrup since 1971. That’s crazy right?! Maple is what led me to write two cookbooks and continues to fuel my passion for recipe development. I keep it on hand in our pantry at all times. Since you probably don’t have parents that you can call to have them ship you some, you can easily find it on Amazon. If you live in New England or New York area, there’s plenty of local farms or mom and pop type grocery stores who often have it on hand. But if not, it’s available online. Substitute granulated maple sugar for equal parts in any recipe that calls for granulated sugar. It gives you a touch of maple taste and is a raw sugar.

Simply place the maple pecan coating on the top of the salmon filet and bake in the oven. Or you could place this salmon on a cedar board on the grill. That would be perfect for summer dinners!

Do you love my recipes?! I’d LOVE to hear from you! If you have a moment, leave a comment with a star review.

5 from 5 votes

Maple Pecan Crusted Salmon

Maple and pecans make an amazing coating on this delicious salmon recipe. Perfect for eating healthy but still wanting plenty of wonderful flavor!

Course Main

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 people

Author Jessica Robinson

Ingredients

2 Salmon filets 5-6 ounces each
1/2 cup pecans finely chopped
3 tablespoons granulated maple sugar
1 tablespoon ground mustard
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 teaspoons fresh orange zest
juice from 1/2 orange
salt and black pepper to taste

Instructions

Spray a cast iron pan with cooking spray. Set aside.
In a small bowl, combine the chopped pecans, maple sugar, ground mustard, onion powder, garlic powder, paprika, salt and pepper. Press on the top of each salmon filet. Place the fillets in the pan.
Cook in a preheated 375 degree F oven for about 20-22 minutes, or until thoroughly cooked. Enjoy with seasonal vegetables and rice.

Best Ever Homemade Apple Pie

February 10, 2018 by Jessica Robinson 6 Comments

All American dessert is Best Ever Homemade Apple Pie. Baked in a Lodge cast iron skillet and using seasonal, locally grown apples.

Growing up on a small farm, we always had homemade pies for dessert. My dad is French Canadian and it’s a fact, you must serve bread with dinner and have dessert. After I got married, we moved 6 miles away into our first house. And, I remember he was lost after I moved out. Because I always cooked dinner. So, several times a week he would join us for dinner. And if it was last minute, I’d scramble to whip up something for dessert. Because, you could be for certain he’d expect dessert! Inspired from my rural upbringing, you’ll want to try the Best Ever Homemade Apple Pie. This all-American dessert is a must in our household!

At my parent’s farm, we pretty much used the sugarhouse kitchen exclusively and hardly ever cooked or baked anything in the farmhouse. If you’re wondering what a sugarhouse is, it’s where we boil down sap that comes from maple trees and make it into pure maple syrup. I had baked an apple pie in the sugar house and carried it into the house for dinner, straight out of the oven. And, dropped it on the mudroom floor. That was heart breaking!

Now, traditionally we always baked apple pies or any sort of pie in a glass pie dish. But, over the last few years, I’ve found that there’s nothing quite like baking a homemade pie in cast iron. The bottom crust and filling cooks perfectly. No soggy bottom crust, ever.

How do I make my pie crust flaky?

Always keep your pie dough cold. Place it back into the fridge if needed. This keeps the fat particles cold and make the pie dough flaky.

Sometimes I like to go with a simple crust and use a sharp knife to cut air vents in the top. Other times, I love a simple weaved crust. Just take a small pizza cutter or pastry cutter to cut strips of pastry dough. Then weave them back and forth. Tuck under the ends and crimp the edges with your finger or press down with a fork. Brush with an egg wash and bake for a little over an hour. My mom always liked the apples to be slightly soft, so that’s the way we prefer our pie. If you like your apples a little more firm, you can bake for less time. Let the pie cool before slicing, so your filling can set.

Be sure and pick up a copy of Taste of the South March/April 2018 issue. My first freelance article is featured on raising chickens and using farm fresh eggs in your kitchen. There are so many wonderful recipes in this issue!Valentine’s Day is this week! If you’re still looking for ideas- try your hand at my Decorated Heart Shaped Cookies! Make them as simple or detailed as you prefer. I’ve given you plenty of options and inspiration.

Do you love my recipes?! I’d LOVE to hear from you! If you have a moment, leave a comment with a star rating.

Baked apple pie with homemade crust in cast iron skillet

5 from 3 votes

Best Homemade Apple Pie

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6 -8

Author Jessica Robinson

Ingredients

6 granny smith apples peeled and cut up
6-8 Macoun or McIntosh apples peeled and cup up
1 cup granulated sugar adjust based on how tart your apples are
3-4 tablespoons lemon juice
4 tablespoons instant tapioca
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
pie crust either homemade or store bought

Instructions

Place the apple pieces into a large bowl and coat with lemon juice, tossing with your hands or a large spoon. Set aside.
On a lightly floured work surface, roll out the bottom crust. Spray a 10 or 12-inch cast iron skillet with cooking spray or lightly coat with canola oil, using a clean paper towel. Place the rolled out crust in the bottom. Gently press into the pan lightly, using your fingers. Use kitchen sheers to trim the edges of the crust, to about 1/2-inch past the pan rim.
Use a slotted spoon to scoop the apples into the pan. Discard the remaining lemon juice. Sprinkle with sugar, cinnamon, nutmeg, and instant tapioca.
Roll out the top crust. Cut strips, using a small pizza cutter or pastry cutter. Place strips of pie crust all going one direction over the prepared pie. Pull back every other strip and place another strip of pie crust, going the opposite direction. Gently place the pie strips you pulled back, back into place. Repeat until you have completely covered the pie.
Trim the edges of pie crust with kitchen sheers and roll under the crust. Crimp with your fingers or press with a fork. Brush with an egg wash and sprinkle with granulated sugar.
Place in a preheated 400 degree F oven for 1 hour. When the crust is browned nicely, about half way or three quarters through baking, cover with a piece of aluminum foil. Slice a hole in the center of aluminum foil using a knife or kitchen shears. This will let the steam escape, allowing the pie to continue cooking and while not burning the crust. Use a sharp knife to check the softness of the apples. Let cool for at least an hour before slicing. This will allow the pie filling to set. Enjoy with vanilla ice cream and whipped cream.

Blueberry Skillet Pie with Flaky Crust

January 10, 2018 by Jessica Robinson 20 Comments

Have you ever baked a pie in a cast iron skillet?

Everyone has been asking me how I made this amazing Blueberry Skillet Pie with flaky crust. Well, I’m going to tell you! My dad bought me a few Lodge cast-iron skillets for Christmas and I love them. My dad has always bought things that are practical and that you can really use as gifts. He’s a very smart man! Nothing better than baking and cooking just like your grandmother did. There was a reason her cooking was so darn good!

A few months back we made the trip to Harmony, North Carolina to look at flatbeds for my truck. I’ll be completely honest that we had no intention of buying one at the place we went. This particular dealership has an enormous amount of flatbeds in stock to look at and I could select the one I wanted. But, I always love a road trip through the country. Don’t you?!

On any road trip, Scott will always say to me “if you want to stop somewhere, say something.” I had spotted this cute little feed and grain store on our way to the dealership, so on the way back I spoke up and asked him to stop. Lowry Livestock Feeds, in Harmony, North Carolina was the coolest place. Really, a farmgirl’s heaven. They were the kind of old-fashioned store that had your typical feed, and then all the fixings. Dog collars, a little horse tack, locally produced raw honey, jams and everything else I could imagine. Loved this place. If you are ever in this area, you need to stop by and check them out! The nice, older gentlemen who waited on us had a glowing smile and still hand-writes receipts. You don’t find that kind of service these days.

On the way back, we stopped at the farmers market in Colfax. This is by far one of my favorite farmers markets in North Carolina. Farm stand after farm stand stocked with fresh produce, berries and locally produced or made products- which I love! Wild blueberries were in the peak of the season and I picked up a bunch. I asked the grower if I purchased a full flat if they would give me a discount, and they did. That’s less berries to sit in the hot sun for them, money directly into the farmers pocket and plenty of berries for me to bake pies or make homemade jams. These little babies are packed full of flavor, along with nutrients to keep a healthy body. Our freezer is stocked up with plenty of these delicious blueberries. But, before stocking the freezer, I made probably the best pie I’ve ever made thus far. Seriously, if you’ve never made a pie in a cast-iron skillet, the time is now! The recipe for this delicious Blueberry Skillet Pie is below. Let me know how yours turns out!

5 from 8 votes

Blueberry Skillet Pie

Homemade blueberry pie has never been more tasty. Try making your own homemade crust too!

Course Dessert

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6 to 8 servings

Author Jessica Robinson

Ingredients

9- inch Lodge cast-iron skillet
pie dough double crust
1 teaspoon canola oil
4 to 5 cups fresh wild blueberries small ones have more flavor
1 to 1 1/2 cups granulated sugar
1/3 cup instant tapioca
2 tablespoons lemon juice
1/2 teaspoon ground nutmeg

Instructions

In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca and nutmeg with a spoon. Set aside.
Brush the canola oil in the bottom and sides of your cast-iron pan, either using your fingers or a clean paper towel.
Roll out the bottom round of the pie dough. Gently place into the skillet. Trim the edges with kitchen shears. Keep your pie dough cold and try to not overwork it. This will ensure it is flaky.
Add your blueberry filling.
Roll out the top round of the pie dough. Gently place it on top of the entire pie. Trim the edges if necessary. Roll under the crust edges and pinch with your fingers. Slice a few air holes in the top center of the pie. Brush with egg wash and sprinkle with granulated sugar.
Bake in a preheated 400 degree F oven for about 40 minutes. Lower the temperature to 375 degrees F to finish baking for about another 20 to 30 minutes or until your crust is golden brown and the filling is bubbling. (I usually put a piece of aluminum foil over the entire pie about half way through baking, slice a hole in the center of the aluminum foil to let steam out) this will keep the pie cooking without burning it or turning the crust too dark.
Let cool completely before slicing.

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Apple Fritters

December 18, 2017 by Jessica Robinson 17 Comments

Make these delicious homemade Apple Fritters with glaze using simple ingredients.

Thanksgiving is over and many of you ventured out on Black Friday for some of the hottest deals. Not me, I’m usually at the barn or in the kitchen developing new recipes! Some recipes you do the first time and they come out perfect. Others, you do, have a huge flop, give up on for a while, then tackle them again and get them perfect. This was one of those recipes. I worked on the recipe for these delicious apple fritters for a year. I just didn’t have the time to perfect it, at the time.

It’s funny, because what I was trying to do was make a great doughnut recipe this time around. The thought of making apple fritters hadn’t even crossed my mind. But, I thought, I should make homemade apple filling and the rest sort of fell into place. Now, for the technique of how to assemble them, you’ve got to watch this video. This will help guide you on how to make them. (I don’t flatten them quite as much as this gentleman does) But you’ll get the idea.

The dough is quite sticky- don’t add more flour because otherwise you might make them tough. You want the dough to be light and airy. Hence why you let the dough rise twice, even before you assemble them into fritter. Yes, this recipe takes some time. But, make them the day before- I usually make them in the afternoon/evening. Refrigerate overnight, then fry them fresh in the morning.

I make homemade apple filling. Super simple to make. I use a combination of Granny Smith and Braeburn apples. I’ve found this is a great combination. Granny Smith apples hold up a little better, while the Braeburn apples break down a bit. Which is wonderful, because the apple that breaks down, gives you the sauce. And the crisp apple stays whole, giving you something to chomp your teeth into. I’m thrilled this recipe came out so good! I really hope you enjoy! Hope you all had a wonderful Thanksgiving and are getting ready for the holidays!

If you’re like me, and still have gifts to buy for the busy holiday season. Check out my latest cookbook, A Farmgirl’s Table on Amazon and in Barnes and Noble nationwide. Wishing you all a very Merry Christmas, Happy Holidays, and happy baking!

5 from 7 votes

Apple Fritters

Course Dessert

Prep Time 4 hours

Cook Time 5 minutes

Total Time 4 hours 5 minutes

Servings 25 fritters

Author Jessica Robinson

Ingredients

Dough:
2 1/4 teaspoons 1 packet active dry yeast
1/4 cup lukewarm water
1 1/2 cups milk warm
1/4 cup granulated sugar
2 tablespoons honey
3 large eggs room temperature
6- 6 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup 1 stick unsalted butter, softened
Apple filling:
6 large apples peeled, cored and chopped into small pieces
2-3 tablespoons lemon juice
4 tablespoons butter
1 cup firmly packed brown sugar
1 cup warm water
2 tablespoons cornstarch
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
Icing:
3 cups powdered sugar
1 teaspoon pure vanilla extract
3-5 tablespoons whole milk

Instructions

In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 2 hours. Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
While the dough is rising, make your apple filling. Place the butter and lemon juice in a 10-12-inch cast iron pan over medium heat. Place the chopped apple pieces and the brown sugar into the pan. Cook the apples over medium-high heat for about 10-15 minutes, until slightly soft. Dissolve the cornstarch in very warm water and pour over the apple mixture. Let bubble and thicken. Stirring with a wooden spoon so it does not burn. Remove from the heat once it's thickened and add the cinnamon and nutmeg. The apple mixture will thicken as it cools. Let cool completely. (to speed up this process, place the apples in a Pyrex measuring cup, then set the measuring cup in a large bowl that has plenty of ice- this will cool the apples quickly)
Turn the dough out onto a lightly floured work surface and roll out with a rolling pin. Making it into a rectangle shape, about 1/2-3/4-inch thick. Spread the apple filling evenly over the dough. Sprinkle generously with ground cinnamon. Sprinkle over that, generously with all-purpose flour. (about 1/2 cup or so). This will help absorb some of the moisture from the filling.
Roll up, starting at the long end, like you would cinnamon rolls. Cut the dough on a diagonal, then back the other way. You want to end up with pieces about the size of a quarter. Gently push the pieces back into small patties (about 3-4 inches in diameter). You'll want to sprinkle the pieces with flour as you go. This will be a sticky mess. But well worth the time, effort and mess involved.
Place the apple fritter patties on lined half sheet pans. (you should get about 3 rows of 3 on each sheet pan) Cover loosely with plastic wrap and refrigerate for 2-3 hours, or overnight.
While they are in the fridge, whisk together your icing. Cover with plastic wrap and set aside. You want it to be fairly thin.
While the oil heats up, let the trays of apple fritters warm up on your kitchen counter. Fry in 375 degree F canola oil. About 2-3 minutes per side. Flip carefully. Once fried, place them on a sheet pan lined with plenty of paper towels to absorb some of the excess oil. Let cool slightly before dipping only the tops in the icing. Let drip dry on a cooling rack, placed on a parchment lined half sheet pan. Once the icing is set, enjoy!

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Strawberry Raspberry Rhubarb Pie

May 19, 2017 by Jessica Robinson 3 Comments

Summer is literally around the corner and it’s definitely feeling like it with this smouldering weather! Luckily we’re going to have slightly cooler weather next week. So get out into the farms and pick locally grown strawberries for this delicious Strawberry Raspberry Rhubarb Pie.

As a young girl, I vividly remember going with my parents to Krell Farm in Farmington, Connecticut to pick strawberries in the fields. Watching for snakes as you picked and putting tender ripe berries gently into weaved wooden baskets. Trying not to eat every single berry before you made it back to our farm.

My mom was a wiz at making everything homemade, especially pies! Crust was always homemade and never these roll out crusts in the refrigerator section. She always used the pie crust recipe on the back of the Crisco can. Now that pie crust was good. But, the last few years I’ve taken the time to make a pie crust that’s so much better. Flaky, buttery, melt in your mouth goodness. Many of you express that you struggle making pie crust from scratch. There’s nothing to fear with homemade pie crust. Just relax, take your time and make sure to keep your ingredients cold. I’ve found that a good combination of butter and lard makes the best crust. Don’t overwork the dough and you’ll be fine. Personally, I love making pie crust at night. Just mix everything up, plop into a large freezer Ziploc bag and let it sit overnight in the fridge to get super cold. The next day, you’ll find it’s super easy to roll out. Plus, you’ve made it ahead of time. Hopefully this one simple step makes your pie making the next day go smoothly!

Simply mix the fruit together with granulated sugar, lemon juice, and instant tapioca. Then, spoon that mixture into the bottom crust. Here I used a 10-inch Lodge cast iron skillet. Gosh, you have no idea how addicted I am to cast iron. I love the Lodge brand. But, recently acquired a vintage Wagner grill cast iron pan and I love it! It’s wonderful for grilling up chicken or a NY Strip steak. Did I tell you that my favorite marinate for either chicken or steak is my Brown Sugar Whiskey marinate? Looking for that recipe? Pick up a copy of my new cookbook, A Farmgirl’s Table.

For this beautiful pie, I decided to do a thick strips of weaved crust. Super simple to do and the only tool I used was a sharp paring knife. Although a small pizza or pastry cutter would be ideal. You could just have a simple pie crust top, but with very little effort, have this gorgeous weaved crust instead. Why wouldn’t you take a few extra minutes to do this pretty weaved crust?!

Brush the entire pie with an egg wash and bake in a preheated 400 degree oven for a little over an hour. I usually cut a hole in the center of a big piece of aluminum foil and place it over the pie part way through the cooking process. That way, the pie crust doesn’t get too brown and it lets the pie continue to cook. The air vent will allow steam to escape and the crust won’t get gooey. Okay- now let me know how your pie comes out! And definitely if you baked it in a cast iron pan for the first time. Let me know your thoughts!

Strawberry Raspberry Rhubarb Pie

Seriously one of the very best combinations for a homemade pie. Sweet and tart with a homemade crust.

Course Dessert

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Servings 6 -8

Author Jessica Robinson

Ingredients

Pie filling:
2 1/2 cups fresh strawberries halved
2 cups fresh raspberries
2 1/2 cups rhubarb sliced about 1-inch thick
1 cup granulated sugar
2/3 cup instant tapioca
2 tablespoons lemon juice
Pie crust double crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
2/3 cup lard
3 tablespoons butter cold
ice water

Instructions

In a large bowl, mix together the flour and salt. Using a pastry cutter or two forks, cut in the lard and butter until you have pea sized pieces. Add plenty of ice to a glass measuring cup and fill with cold water. Add a little cold water to the dry mixture at a time. Squeeze together with your hands. As it comes together, place it into a large Ziploc bag. Refrigerate for 2 hours or overnight.
To make the pie, roll out the bottom crust. Spray a 10-inch cast iron skillet with cooking spray or lightly brush with canola oil. Place the bottom crust into the skillet and trim the edges with kitchen shears.
In a large bowl, combine the strawberries, raspberries, rhubarb, lemon juice, instant tapioca, and sugar with a large spoon. Spoon the mixture into the prepared skillet. Roll out a top crust, cut out long strips of pie crust for a weaved top. Place three to four strips of pie crust in one direction. Gently fold back every other piece and place a strip of pie crust in the other direction. Roll under edges and press the edges down with a fork.
Brush with an egg wash. Bake in a preheated 400 degree F oven for about 1 hour or so. Until the filling is bubbling and the crust is golden brown. If the crust is getting too browned and the pie still needs to cook more, cover with aluminum foil with a hole in the center if needed. Let cool completely before slicing so the juices can gel up.

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