Recipe by Deborah Van Trece
Demonstrated at Westside Farmers Market on September 11, 2016

Milk jam:

• 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

Pastry:

• 2 cups all purpose flour
• 1/2 cup cold shortening
• 1 teaspoon salt
• 1/2 cup ice cold water

Apple Filling:

• 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

Directions

Milk Jam:

1. Combine milk, sugar and baking soda in a large saucepan and heat over medium.
2. Add scraped seeds and split vanilla bean.
3. Bring to a simmer and stir to dissolve the sugar.
4. Once sugar has dissolved, reduce the heat to a low simmer. Stir occasionally, and allow mixture to reduce to about 1 1/4 cups.
5. Mixture will darken in color and reduce in approximately two hours. There may be some separation.
6. Strain the mixture through a fine mesh strainer. Store in a sealed container and refrigerate.

Pastry Directions:

1. Blend flour and salt together.
2. Cut in the shortening with a fork or pastry blender until coarse crumbs form.
3. Add ice cold water a little at a time, while mixing with fork until the flour mixture is moistened and holds together.
4. Split the dough in half and make two disks. Wrap each dish with plastic wrap and refrigerate for 30 minutes.

Apple Filling Directions:

1. Peel and medium dice the apples. Place in a medium bowl and toss with lemon juice.
2. Melt butter in a saucepan over medium to low heath.
3. Add apples and remaining ingredients and combine until apples are well coated.
4. Cook until apples begin to just soften. Set aside and allow to cool.

Assemble:

1. Transfer the dough to a lightly floured work surface, and roll it out to 1/8 inch thick.
2. Cut rounds with cookie cutter. Place a tablespoon or so of apple mixture in each round.
3. Moisten edges with water, fold in half and seal edge by pressing down with a fork.
4. 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.
5. Top the fried apple pie with warm milk jam and sprinkle with crumbled goat cheese to serve.