Recipe by Deborah Van Trece
Demonstrated at Westside Farmers Market on September 11, 2016
- 1 quart whole milk from Formaggio
- 1 1/2 cups granulated sugar
- 1/2 teaspoon baking soda
- 1/2 vanilla bean, split lengthwise, include scraped seeds
- 2 cups all purpose flour
- 1/2 cup cold shortening
- 1 teaspoon salt
- 1/2 cup ice cold water
- 3 apples from Mercier Orchards
- 1 tablespoon lemon juice
- 1/3 brown sugar
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1 pinch ground ginger
- 1/8 teaspoon lemon zest
- 1/8 teaspoon orange zest
- 2 tablespoons butter from Formaggio
- 4 ounces crumbled goat cheese from Formaggio
- Canola or other neutral oil for frying
- Combine milk, sugar and baking soda in a large saucepan and heat over medium.
- Add scraped seeds and split vanilla bean.
- Bring to a simmer and stir to dissolve the sugar.
- Once sugar has dissolved, reduce the heat to a low simmer. Stir occasionally, and allow mixture to reduce to about 1 1/4 cups.
- Mixture will darken in color and reduce in approximately two hours. There may be some separation.
- Strain the mixture through a fine mesh strainer. Store in a sealed container and refrigerate.
- Blend flour and salt together.
- Cut in the shortening with a fork or pastry blender until coarse crumbs form.
- Add ice cold water a little at a time, while mixing with fork until the flour mixture is moistened and holds together.
- Split the dough in half and make two disks. Wrap each dish with plastic wrap and refrigerate for 30 minutes.
Apple Filling Directions:
- Peel and medium dice the apples. Place in a medium bowl and toss with lemon juice.
- Melt butter in a saucepan over medium to low heath.
- Add apples and remaining ingredients and combine until apples are well coated.
- Cook until apples begin to just soften. Set aside and allow to cool.
- Transfer the dough to a lightly floured work surface, and roll it out to 1/8 inch thick.
- Cut rounds with cookie cutter. Place a tablespoon or so of apple mixture in each round.
- Moisten edges with water, fold in half and seal edge by pressing down with a fork.
- Heat oil in a large skillet to about 375 degrees F, and fry the pies, a few at a time, about 2 1/2 minutes per side. Remove from oil and drain on paper towels.
- Top the fried apple pie with warm milk jam and sprinkle with crumbled goat cheese to serve.