Last week we features a Tailgate Apple Party  styled be GreatStitch which featured lots of delicious looking Apple Desserts.  After receiving emails with  mouths watering for the taste of them, we contacted GreatStitch and asked if they would share with us a few of those secret recipes. We asked and they said yes!  Thank you Brenda!

Gluten Free Apple Pie

I make a gluten free apple pie and use America’s Test Kitchen gluten free pie dough recipe.  They gave me the secrets to making my gluten free pie dough light and flaky, which isn’t always easy to do when you’re eliminating key a ingredients like flour  (see a sneak peak here).  If you know someone that needs gluten free this book is such a great start down the road of lovely baked goods.  Their gluten free cookbook is the best one out there. America’s Test Kitchen, “How Can It Be Gluten Free Cookbook.”

Apple Pie Recipe

When I’m not making a gluten free pie I use my Grandmother’s recipe (or best I can figure, she measured by handfuls).

1/3 c shortening
1 1/4 c flour
1/2 t Salt
3-4 T cold Water

Crumble salt, flour and shortening. Add water but keep in mind that humidity levels will affect exact amounts. Stir till it just comes together and turn out on counter or board. Roll out. Make everyone happy with something yummy!

Fried Apple Pies Recipe

2-3 apples diced
Cinnamon sugar
A little bit of brown sugar
A little bit of butter

Whatever pie crust recipe you use (most people have their favorites) you roll that out. I used a 3″ circle cutter to make the round. You need to make the dough pretty thin, no more than 3/8″ or you will have a mouthful of dough. If you roll it too thin, it would break with the apples. It’s thinner than I would roll a pie crust.

Put the apples carefully on the dough round-only on one half. I also added a tiny bit of butter for flavor to each pile of apples. You can pre cook the apples if you prefer a more done Apple. I also thing chunky applesauce makes a good substitute. Just don’t let them set long.

Bring the empty half over the apple half and seal with a fork or fingers pinched together as in the crimped edge of a pie.

I diced apples about 1/4-3/8″. Then I sprinkled them with cinnamon sugar. To make cinnamon sugar I use 1 c sugar to 3T cinnamon. I have also been known to sprinkle a little brown sugar in my apple things for a little caramel flavor.  Just a little though. Put these back in the frig for about 10 mins to let the firm up before laying them in the oil carefully.

Start your oil heating after you have the apples diced. I use an old iron skillet with a heavy bottom. Be sure to be very careful with the hot oil! It can catch fire easily. So watchful is best.

Test the oil to make sure it sizzles with a pinch of flour. When the oil is hot, drop the whole thing into it.  It is a careful dance between smoking the oil and too cold to cook quickly. If it’s slow, you will end up with a soggy mess.  Cook it quickly (hotter oil) for a crisp texture. It takes just a few minutes. The amount of time depends on how hot the oil is.

Take them out and let them drain a few seconds on a paper towel. Serve hot sprinkled with a little powdered sugar. Just remember there’s a reason
Mc Ds says “filling is hot”. The crust will cool before the apples.