Poetry and Fried Apple Pies

Poetry and Fried Apple Pies

Poetry and Fried Apple Pies

University of Pittsburgh Press is celebrating summertime with our annual Summer Poetry Sale. Kick back and relax at your favorite vacation spot with titles from the acclaimed Pitt Poetry Series, featuring two former Poet Laureates (Billy Collins and Ted Kooser) along with many other well-known poets. Poetry sale details: here 

In honor of the Fourth of July, we take a light-hearted approach to Americana, with a twist on the classic apple pie. This recipe for Fried Apple Pies is from More than Moonshine: Appalachian Recipes and Recollections by Sidney Saylor Farr.

Fried Apple Pies

2 c. flour

1 tsp. salt

½ c. sugar

1 tbsp. baking powder

4 tbsp. shortening

2 eggs

1 can evaporated milk (13 oz.)

Spiced cooked apples; applesauce; or cooked, dried apples, sweetened to taste

Brown or powdered sugar

Combine flour, salt, sugar, and baking powder, and cut in shortening. Beat eggs and add evaporated milk. Add to first mixture. Mix well and let stand overnight in refrigerator. Take out small amount at a time and add enough flour to make a stiff dough. Roll out to size of a large saucer. Spread half of dough with sweetened apples. Wet edge of dough with water. Fold over to form half round. Seal edge with tines of fork. Fry in heavy skillet in deep fat over low heat until golden brown. Drain on towel, then sprinkle with brown or powdered sugar.