Apple Fritters And A Galette.

 
Previously, I'd made a strawberry pie and I had pie dough leftover.
What to do with leftover dough?
Make apple fritters and a galette.

 


















Here's the recipe for the pie dough:

4 cups flour

1 tsp salt

1 TB sugar

1 1/2 cups Crisco

Combine flour, salt, and sugar.  Cut in Crisco, a bit at a time, until you get a crumbly meal.

(Whenever I make a pie dough, I like to have different sized crumbles.)

1 egg

1 TB cider vinegar

1/2 cup water

Whisk egg, vinegar, and water.

Add to dry ingredients.

Combine and work into a cohesive ball.

Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

First, the Apple Fritters.

Apple Filling

2 apples, cored, peeled, and diced
lemon juice
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup brown sugar
1 tsp cornstarch

In a small saucepan:
Core, peel, and dice apples.
Toss with lemon juice to prevent browning.
Add in vanilla, cinnamon, and brown sugar.
Stir to combine well.
Heat through over low heat.
Make a cornstarch slurry with the cornstarch and a little water.
Pour the slurry into the apple mixture and continue stirring over medium low heat until mixture is thickened.  Remove from heat and let cool a bit.

I always have a peeling contest with myself.

That peel MUST be removed in one piece.

And here's my thickened apple filling.

I already had the pie dough made.
It was calling out to me from the fridge, "Pick ME!  Pick ME!"

Roll the dough out to about 1/8th inch, then cut into 4-5 inch circles.
Place a little of the cooled apple filling on the circles, then fold over, moistening the edges, and crimp with a fork to seal.  Do not overfill, else you'll have a mess.

Fry in 350° oil (I use peanut oil for all my frying.) until nicely browned.  Just a few minutes.
Do not crowd the pan since that will lower the temperature of the oil and you'll get soggy fritters instead of crisp.

Drain on paper towels and drizzle with icing.

For the Icing:

Use about 1 cup confectioner's sugar.  Whisk in about 2 TB milk, until the mixture is smooth and you get a pouring consistency.  Stir in a teaspoon of vanilla.  Drizzle over the fritters.

Rosie was on a roll, so she used the rest of the dough to make a galette.  A galette is nothing more than a free form pie.

For the filling, I'm using leftover apple filling from the fritters and leftover strawberry filling from the pie I'd made.  Remember, Rosie doesn't have "leftovers."  She has "moreovers."

Here's the Strawberry Filling:

1 quart strawberries, washed and hulled

1 cup sugar
2 TB cornstarch
1/4 cup water
1 TB unsalted butter

Purée quart of strawberries.  Pour purée into saucepan.  Heat to a boil.  Add in sugar.  Combine water and cornstarch and add to strawberry/sugar mixture.  Cook, bubbling slowly, over medium heat for about 8 minutes, stirring frequently.  Remove from heat and add butter.  Let cool.

 

I used up the last of my pie dough.
Roll it out into a circle about 1/8th inch thick.

I poured in concentric circles of strawberry filling and apple filling.
Leave an inch or more dough around the outside.

Lift the edges up and drape free-form over the filling.

Make and egg wash (1 egg beaten with 1 teaspoon of water) and brush the dough.

Sprinkle turbinado sugar over the egg-washed dough.
Bake in a 350° oven for about 20-35 minutes, or until dough is lightly browned.
Halfway through, I gave the dough another egg wash and sprinkle of turbinado sugar.

YOWZA!  This was GOOD!