Follow Farmgirls Kitchen on FACEBOOK and PINTEREST and subscribe my mailing list for ALL the latest recipes! To make sure the fat is hot enough, toss a little flour into the pan. Deep-frying would be too hard on the pastry, causing it to toughen and curl. Share it with us! Our State Magazine 2022, All rights reserved.
Melt enough lard over medium-high heat to cover the bottom of a large, heavy skillet, preferably cast-iron. 
Absolutely! Drain the pies on paper towels and sprinkle with the ham powder on both sides while theyre still hot. If you click a product affiliate link on A Farmgirls Kitchen and make a purchase, I may receive a commission atno additional cost to you! Jan, **Never throw away left over crust dough. My recipes are farm-inspired with a modern twist for active families. Apple hand pies can be fried, baked or even cooked in an air fryer. She happened to stop at a small country gas station that had some locally made treats on the counter and one of them was Apple Jacks. Using a 2" cookie cutter (or a 1 cup measuring cup), cut out round shapes and place them on a tin foil lined baking sheet, separating the layers with plastic wrap (for larger pies, I use the lid from a small cooking pot to cut out 6" circles). Remove from the heat and add the cinnamon, nutmeg and stir to combine. With a flexible spatula, remove strata to, NC Pie Series: What comes at the end is always remembered: the goodnight kiss, the famous last words, the three-point shot at the buzzer, the homemade pie following a fine.
We dont add sugar or thickener to our apple. Next add a small bit of cold water to the outer edge of the crust. Sign-up for our newsletter to receive additional Somewhere South content and all things Vivian! Step 5: Fill with cooled pie filling. Your email address will not be published.
Remove from oven, and let stand for 5 minutes.
Finally scatter the chilled butter over top and pulse about 10 times until it resembles coarse crumbs. Pour in the cornstarch mixture once they are almost done and let cook to thicken the apples and juice. The lard should come a little over halfway up the jacks. Cook till they are golden brown on one side and carefully turn them over and brown on the other side. Scatter the solid coconut oil over the top and process again for an additional 10 seconds. The other thing I see people struggle with is the urge to overfill the pies. Truly delicious and great texture. From time to time, check the apples, flipping them every 30 minutes or so. Flour your work surface, a tortilla press if using, the dough ball and your rolling pin. For the filling: Stir together the apples and cider in a medium saucepan. Glad you were able to use your air fryer! If the flour bubbles out to the edges of the pan quickly, the temperature is ready. Its very important to let pie filling cool completely before assembling hand pies. Thank you for sharing. Line a wire rack with paper towels to hold the pies as they are pan-fried. When ready, add individual pies to the hot oil (try to make sure they stay separated from one another), fry until they begin to float, flip, and fry until they are golden brown on both sides. Fold the dough to make a half moon; crimp the edges with a fork. We also use red delicious or galas. Bring to a boil, reduce heat to medium, and cook until the apples have soaked up all the liquid and the pan is nearly dry (about 15 minutes). Iown every cooking product I recommend and love how they perform. Back before the caf closed twenty years ago, Claire Merrell Barwick fried applejacks in lard and sold them wrapped in grease paper from a glass cabinet next to the cash register. ***For a healthier option, these pies can also be baked. You can even make this a few days ahead of time to save time! vian Howard, whose acclaimed public television show, Soon she will be offering her own version at Handy & Hot, a little sister to. Heat the oil until very hot (about 370 to 375 degrees F). To hit the porky notes that Howard recalls, she adds chopped country ham to a filling of dried apples boiled soft in cider and lemon zest.
Loosely cover the entire sheet pan with plastic wrap and place in the freezer. Using the back of your spoon, flatten the filling slightly so the delicate dough doesnt have to do it when you fold it over. The entire family loves them and begs me to make more all the time! Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. When ready, drain the apples slices thoroughly. Sprinkle with brown sugar, sugar, and lemon juice while they cook. (Your hands might work best towards the end. This is so the pies do not absorb any odd flavors. For small pies, dollop roughly 1 tablespoon of filling into the middle of 2 x 2" pie crust. Next add a small bit of cold water to the outer edge of the bottom crust . Line a baking sheet with parchment paper dusted with flour to hold the pies as they are formed. Repeat until all of the small pie crusts have been used. And the smell of a freshly baked apple pie that filled the house?! Fill a fry pan with about 2-3 inches of canola oil.
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Let the pie filling cool completely. Barwick shallow-fried the pies in fat seasoned with drippings from the barbecue she sold. Add enough water to cover. Place pies on a floured baking sheet; cover it with a damp paper towel until youre ready to fry, or freeze them for up to a month in a sealed container. Filling: I have not personally, but have had several readers who have done it successfully. Serve warm or room temperature. Spoon about 2 tablespoons of filling onto the lower half of the dough round. Transfer the cooked pies to the rack. Now, transfer the dry ingredients to a large bowl. This apple pie recipe is bursting with juicy apple pie filling that uses seasonal apples, can be prepped ahead of time and frozen. You will use nearly all the flour in the bowl. The size of your pan will dictate how many pies you can fry at one time. Let it be. cup granulated sugar I'm also a habitual crafter, tinkerer and a huge nerd! When we moved to North Carolina, a local gentleman asked me to make something called Apple Jacks. These yummy fried apple hand pies are small pieces of dough with a dollop of apple pie filling, then crimped and fried. I personally love a combination of Granny Smith and either Macoun or Macintosh. You would want them to be cold (not frozen) and brush with egg wash, sprinkle with a little sugar (if desired) and bake at 400 degrees F until the crust is golden browned. 2 cups all-purpose flour You can find them in several varieties ranging from sweet potato to peach , however apple (I've been told) is the original. As you create each apple hand pie, place them on a half sheet pan lined with a piece of parchment paper. Be sure the entire sheet pan stays flat. cup very hot tap water Serve warm or at room temperature. These Apple Hand Pies are so delish! Maybe 30 minutes. Thank you, Dawn. This recipe comes to us courtesy of Sheri Castle, an award-winning professional food writer, cook, and recipe developer. I like to make it the night before I assemble apple hand pies, so its completely cooled and ready to go! Thaw in the fridge, uncovered. Delicious served with a scoop of vanilla ice cream and drizzled with warm caramel sauce. One of them is this: Anything I can shallow-fry, I do. Pillsbury Grands). For that reason, I've also listed a few substitutions you can make, to save yourself some time. Next take 4 of the rounds and lay them out on a piece of plastic wrap, on the counter (this will keep them from sticking to the counter top). Hand pies are one of our favorite types of individual desserts!
Sugar, for sprinkling. Turn on the oven to the lowest setting (I use 170 degrees) and then leave the oven door open a jar to allow for the heat to escape, so the apples can dry rather than cook (I use a pot holder folded up to keep the door a jar). Apple Hand Pies are made with homemade apple pie filling inside golden flaky pie crust or refrigerated biscuit dough. The dough will be quite pliable and tender but should not be sticky.
In order to submit a comment to this post, please write this code along with your comment: 37f47cff82da6e2079c83af1c9d4e5da, Meals are meant to be shared around the dinner table. My mom insists that her mother never used oil at all. The rosemary sugar is not a traditional garnish but I like it.
Anyone who tells you otherwise is fooling you..
| Website by Web Publisher PRO, A Year-Round Guide to Franklin and Nantahala, Garden Party: 4 Bright & Beautiful Salads. Let cool to room temperature. Then, at the fair, they assembled the hand pies, fried them to order, and sprinkled them with sugar. Remove the baking sheet, with the dough rounds on it, from the refrigerator and let them rest on the counter for about 10 minutes. Ive recreated Grandmas Apple Jack recipe with these delicious hand pies. Finely grated zest and juice of 1 lemon Afterwards, it works in just like shortening. A Healthier Flaky Double Pie Crust w/ Coconut Oil, Ratatouille (Confit Byaldi) From the Ratatouille Movie. In her cookbook, Deep Run Roots, she finishes fried pies with a mixture of fresh rosemary ground with sugar, which is also delicious. Slip 3 or 4 pies into the pan and adjust the heat to keep the fat hot. Its the perfect compliment to these apple hand pies! One note, when I make hand pies, I only use half a batch. The one piece ofkitchen equipment she cant live without:Dutch oven. Transfer to a baking sheet. Finally, after approximately 2 hours the apple slices should be dry and slightly leather like. Gently knead the dough against the side of the bowl to pick up the flour.) Step 4: Roll out pie crust. Fry until they are brown on both sides, about 3-4 minutes. It was love at first bite. Which people have loved. This means, you will only need the following, for this recipe 4 Table Spoons Coconut Oil (Chilled Until Solid). For the dough: Place the flour in a medium bowl and make a well in the center.
Last year at the Wayne Regional Agricultural Fair, members of Faith Church folded, fried, and sold more than 8,000 applejacks. Bring to a boil over medium heat, reduce the heat, and simmer until the apples have absorbed all of the water and collapsed into very thick, chunky applesauce, about 1 hour. Pour cup of the very hot water over the lard to melt it.
Personally, I have always used the oven to dry my apples (and peppersand basil, etc) however, this can be done in a dehydrator or on screen racks outdoors (another southern tradition). This recipe is written for a 1 cup batch of pie filling, to make it easily adaptable to your desired quantity. Very happy to hear that you enjoyed them baked! This will help to make them more pliable and much easier to work with. (You can unsubscribe anytime). Join our mailing list to keep up to date with the latest recipes and kitchen tips. Make the Rosemary Sugar: Combine the rosemary, sugar and salt in a food processor. We never deep fried our pies. Working in batches, add 3 or 4 pies to the skillet. But weve got home bakers covered, too. Now that you've spent hours drying the apples, making the pie crust, preparing pie filling, and making piesit's finally time to fry them!!! Fold over the dough to form a half moon and crimp closed the edges closed with fork tines. Finally using a fork, crimp the edges of the pies to seal them. Step 6: Seal pie crust. To fry the pies, you can use vegetable oil, coconut oil, or if you really want that down home southern apple jack tasteyou can use Lard. Zest of 1 lemon, removed with a Microplane, 2 cups all-purpose flour, plus more for rolling out dough, cup lard or shortening, plus 2 cups for frying. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm. Remove pan from heat, stir in lemon juice, cool to room temperature, then refrigerate. Her second? One of the best things about this recipe, is how few ingredients you actually need to make it. Let them thaw, uncovered in the refrigerator overnight. Did you make this project? Make the Filling: In a 10-inch saute pan or skillet, combine the apples, cider, water, sugar, salt and lemon zest over medium heat. Heres how she makes the store-bought stuff her own, Remote Southern retreats to help you unwind and unplug. Because of my allergies we dont use cinnamon. The pies were tasty, flaky, and mouth watering (so says my daughters). Once the mixture is thick enough to clump on the end of a spoon, remove from the heat and cool. I did a fair amount of research, not just on the pies, but also on which apples to use, how to dry them, and how to prepare them for the pie making process. Place on sheet pan. They're often found in country stores, small gas stations, and from time even mom and pop restaurants. They should stay good for a few days on the counter. To hit the porky notes that Howard recalls, she adds chopped country ham to a filling of dried apples boiled soft in cider and lemon zest. Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about -1/4-inch thick. Stir in the sugar, apple pie spice, and salt. Once the mixture has had time to cool, you are just about ready to make pies. Spread 3-4 table spoons of water over the dry mixture and start to work it together using a spoon until the dough pulls together into a ball (you may need to also use your hands). Homemade hand pies are easy to make using either homemade or store bought pie crust or biscuit dough. Roll the dough into a 5- to 6-inch circle so thin you can see through it. Heat 1 cup lard in a 12-inch cast-iron skillet over medium heat. Cook till they are golden brown on one side (about 3 minutes); turn them over and brown the other side. Weve used our favorite pie crust recipe that makes a consistent flaky pie dough for these hand pies. Trim the edges with a knife and transfer the pies to a floured baking sheet till youre ready to fry. In fact, they have become quite the favorite treat around our house. Combine the best of this months harvest with creamy dressings and rich vinaigrettes. Hello Vani, To properly test the temperature of the oil or grilling meat, I use a ThermoWorks thermometer with a probe. This apple hand pie recipe can be made ahead of time and refrigerated overnight or freeze for later. When I go this route, I also brush a bit of melted butter on them and sprinkle a bit of brown sugar on top. To try this pie, youll have to go straight to the source. Peel, core and chop the apples into small pieces. 6 years ago. Whats a plate of flounder in Calabash or oysters on the Outer Banks without a slice of lemon meringue, served on a Styrofoam plate with a plastic fork? Stir in the lemon juice, and cool down the filling before assembling. Youll fry them right out of the fridge, which keeps the hand pies super cold and will help you to achieve a very flaky crust! Made with just apples, sugar, brown sugar, butter, lemon juice and spices. I hope you've enjoyed this Instructable, as much as my daughters enjoyed the pies!!!! It does require a few more strokes from the rolling pin after its been pressed, but overall the gadget helps. Thank you and God bless Each round should be so thin you can see colors through it. However, preparing those ingredients can be a little time consuming, especially if you are making them 100% from scratch.
For the pie filling, place the dried apples in to a pot of the appropriate size (based on quantity) and fill with equal cups of water and dried apples (1 cup of apples = 1 cup of water). Vivian wrote: The hardest part about making these is rolling out the dough. Pour about cup of the hot water over the lard in the well and, using your hand, work together the lard and the water until its all sludgy and homogenous. I hope you enjoy this very simple, super tasty receipt! The pie filling is already cooked, so youre just looking to brown the crust nicely.
I always use the same recipe when I make pie crust, A Healthier Flaky Double Pie Crust w/ Coconut Oil. Cover the dough with a damp paper towel until youre ready to make the pies. Denton is the music pastor at Faith Church and the manager of their annual applejack initiative. If you put hot pie filling inside the pie dough it will melt it. This apple hand pie recipe can also be made with refrigerated biscuit dough instead of pie crust. Although, personally we prefer homemade pie crust. I still havent found a good gf version yet, but fried apple pies are a family staple throughout my extended family. Let it cool completely. Anyone who tells you otherwise is fooling you., Opening a small-town restaurant was chef Vivian Howards first leap of faith. Traditionally, they used dried apple pieces, mixing those with water, sugar and cinnamon to make an apple filling. The filling can be made up to 5 days in advance. Continue to boil until the sugar/syrup begins to thicken. We recently started using a tortilla press to make the job easier. I have no idea! he laughs. Flatten the filling slightly with the back of a spoon. Home cooks can use lard, shortening, or even vegetable oil. I love that smell! In her cookbook, It takes so much fuel for the TV engine that its really hard to home in and practice your craft. North Carolina Pie Series: Grape Hull Pie. Remove it from the refrigerator and allow it to soften for 5-10 minutes. This brings the perfect amount of texture and flavor. It should immediately sizzle. Once the dough has had time to firm up. This made my mouth water it looks so good!! Notice: It seems you have Javascript disabled in your Browser. Perfect for picnics, backyard BBQ or family gathering. Please leave this field blank.By submitting this form, you are consenting to receive marketing emails from: A Farmgirl's Kitchen, Dixon Road, Graham , NC, 27253. Sign me up!
From Vivian Howards cookbook, Deep Run Roots, (Little, Brown & Co., 2016). Next, in a large bowl, combine the sliced apples and the lemon juice, then fill with water until the apples are covered. For the Dough:Mound the flour in a large bowl and make a well in the center. All of my recipes use simple and readily available ingredients.Read more . But if you can, she says, go for the ham. I had forgotten about these pies as my girls (3 of them) grow , so they did get to try them. Also, if you are on Pinterest, please feel free to leave a comment there and a photo if you have one! Make a little well in the center and drop the lard in the well. To Make the Pies:Dust a golf-ball-size piece of dough, your work surface, and a rolling pin with flour. "Jacks", or Fried Pies, are something of a southern tradition.
Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round. Roll out biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals. Then she pulverizes more ham in a food processor to make a powder to sprinkle on the pies while theyre hot.
It's all about the flavor and the texture of the pies, fresh fruit just wouldn't be the same (even though it would probably still be tasty). Put ramekins on a baking sheet. Pulse a few times.
Apple Hand Pies are made with apple pie filling, homemade pie crust or refrigerated biscuit dough. Place the lard in the well. When it comes to applejacks, the technique is a must. Absolutely the best tasting apple pie Ive had. Test the heat by dropping a pinch of flour in it. Refrigerate or freeze for later. I will typically overlap them just a tad and be able to fit about 5-6 hand pies in each row, with a total of 3 rows per sheet pan. If the biscuit dough didnt come out even after being made then they stated that why. Their flavor is stamped into Howards memory. As long as you can make a roundish shape with it, it can be turned into a pieJust because it's ugly, doesn't mean it's not going to be tasty. teaspoon salt, Dough: Barwick, long retired, showed Howard her secret: Roll the soft dough, which is made from flour, hot water, and lard, into circles so thin you can see color through it. Delicate is what youre going for.. Bring to a boil and simmer until all of the water has been completely absorbed (you'll have to really watch it when the water is close to gone, so the apples don't stick to the pan). **Because coconut oil is in a semi liquid state at room temperature, I find it easier to scoop out the 4 table spoons from the container and put it into a bowl prior to chilling (about 1 hour). Once heated, add oil until you reach the desired level to safely fry the pies, without risk of spilling over.
cup lard or shortening Cook the apples over medium heat for about 15-20 minutes or until soft.
Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. Finally using a fork, crimp the edges of the pies to seal them.
They are beautiful! All rights reserved. filling in the center. (. Stir with a wooden spoon occasionally, making sure they do not burn. Yours is the closest Ive found to our fried apple pies. Something went wrong while submitting the form.
Denton had never worked a day in food service, so how, exactly, did he become the pacer for a nine-day applejack marathon? Use canola oil heated to 375 degrees.
You may need to reshape the dough and roll it out several times, to maximize the number of rounds you have. An applejack only requires one hand to eat. What of the perfectly fried chicken at Mama Dips in Chapel Hill, culminating with a slice of sweet potato or pecan? Just plain cooked. If you wait to put them into the fridge or freezer or you take a chance of pie crust getting soggy and the pie filling leaking. All you need is enough fat to allow the dough to blister and crisp but stay tender. Remove from the heat and stir in the lemon zest and juice. Mom should seal them, fry them in not as much oil and she served them plain. Thanks for your wonderful childhood story about apple hand pies! Fold over, lightly press down on the filling and the edges. The crust uses milk not ice water. Thats what sets these apart from an empanada or a Jamaican meat patty, Howard says. Garden & Gun is a registered trademark. I tend to mix and match to make everyone in the house happy. Or cover the sheet pan loosely with plastic wrap and place into the freezer for later use. The first year, Faith Church stuck to the original recipe, which used biscuit dough as the crust. Personally, I tend to gravitate toward the larger ones. Unfortunately, our dough recipe for fried apple pies and our regular pie crust arent interchangeable. Then she pulverizes more ham in a food processor to make a powder to sprinkle on the pies while theyre hot. Step 3: If making homemade pie crust, prep and put in the refrigerator to chill for a few hours or overnight. The Crisco in the dough is sufficient for frying. To make the country ham resonate more with savory-sweet crossover, the powder makes a big difference., 2 cups dried apple slices, roughly choppeds, 12 thin slices of country ham or prosciutto, divided, 2 cups all-purpose flour, plus more for rolling out the dough. Bake at 425 (on the middle rack) for 15-20 minutes or until golden brown. Adjust the heat as needed while frying the pies to keep the fat at the correct temperature. Yes, it's changes the texture of the crust and the flavor a bit, but it still makes an awesome pie. This is theperfecthand pie recipe for any backyard BBQ, potluck or family gathering! Do you remember homemade dinners and desserts your grandma used to make? They should not be completely submerged. (Make the pie filling ahead of time and refrigerate for a few days, or freeze until needed). As you make each hand pie, place onto ahalf sheet panlined with a piece of parchment paper. (Theyre also about to open Bennys Big Time Pizzeria in Wilmington.) Trim the edges; place 2 tbsp. Then take another 2" pie crust and top the other, being sure to pull the edges evenly. Im looking forward to trying theres. I overlap them just a tad and be able to fit about 5-6 hand pies in each row, with a total of 3 rows per sheet pan. Hello Lisa, Make the Dough: Mound the flour in the center of a large bowl. Yes of course. To test when the lard is heated properly, sprinkle in a pinch of flour, which should begin to brown without popping or hissing. Yes, when I created this recipe, I decided to just go with my homemade pie crust. The Kinston, North Carolina chef puts a porky spin on a beloved treat. I am able to do 5 small pies or 3 large half moon pies, at a time. (You can unsubscribe anytime)Constant Contact Use. To local folks, it is a crispy, just-fried apple hand pie, well worth waiting in line for even a 60-person line. Stir to bring the dough together, adding more hot water as needed to pull in all over the flour. I normally make 3-4 cup batches (as shown in the photo's), which nets roughly 25 Small Round Pies (which my daughters love), 50 Small Half Moon Hand Pies, or 12 Traditional Sized Half Moon Pies depending on how you cut the crust. Or drizzle each hand pie with a simple glaze. Cover them loosely with plastic wrap and get that tray in the fridge or freezer right away! They likely did not have the disposable income that many of us have today, nor did they have access to convenience products such as these. The tradition was started by another church nearby in the late 90s; then, a few years back, that church passed the torch. As I said earlier, my daughters prefer the small pies. Follow up with the remaining jacks, adding more lard if you need it. Combine the flour, salt, and sugar in your food processor and process for about 5 seconds. But with your reminder I will be able to share with my grandchildren.
Drain the cooked jacks on paper towels and sprinkle with the rosemary sugar on both sides while theyre still hot. Bring it up to a boil and cook the pan is nearly dry. Overlap them slightly on a half sheet pan lined with parchment paper and place in the freezer. I've since made them many times over, with nothing but fantastic results. Roughly chop the remaining slices, place in the bowl of a food processor, and pulverize to create powder (12 minutes).
But, not until they are completely frozen otherwise you will squish the hand pies! Spoon 2 tablespoons filling in the center of each round. 2 cups unfiltered apple cider Melt the butter in a 10-12 inch fry pan. For Half Moon Hand Pies, dollop roughly 3 tablespoons of filling into the middle of each 6" pie crust. Scoop out approximately 3 cups (to start with) and place it into your frying pan/pot of choice (I use a 2.5" x 10" frying pan). The dough should be very soft, slightly sticky, and malleable, but not soggy or sloppy. Pour the remaining water into the lard and begin working in the flour to form dough, adding a touch more hot water if needed. These are best served warm. Do not crowd the pies. Let dry slightly before handling. But I would like to thad hink for reminding of the good times we had together. Using your finger, dampen half the circles edge with water. Sprinkle the tops liberally with sugar while still hot. I would suggest freezing them BEFORE baking or frying. For a kid growing up in High Point, a love of wild things came naturally, encouraged by a seventh-grade science teacher and a mom who didnt mind when those wild things came home in pickle jars and pillowcases. Brown ham in a skillet over medium-high heat (23 minutes per side), chop 6 slices into bite-size pieces, and stir those into the filling just before assembling pies. The next year, they commissioned the local Pizza Inn to produce thousands of eight-inch dough rounds. Transfer the sugar to a bowl and set aside. Remove from the hot oil and let drain on paper towels on a half-sheet pan. Is the point of dehydrating and rehydrating the apples to give it more of a flavor profile or for storage purposes? I air fry them and the come out the very best! My aunt swears her mother used cinnamon, but my mom swears she didnt. Fold over, lightly press down on the filling, trim and crimp edges with a floured fork. But I like the you make yours better. Thanks! Like the old-school, paper bag special, a fried bologna sandwich is a nostalgic Southern staple. For the Filling: In a 10-inch skillet, combine the first 6 ingredients over high heat. Continue until a soft, tender dough forms. Your email address will not be published. 1 Apple (I prefer organic Granny Smith and/or Red Delicious Apples), 1 Pack Refrigerated Pre-Made Biscuit/Pie Dough (i.e. Dissolve the cornstarch in about cup of cold water.
Place uncooked pies on a half-sheet pan which is lined with parchment paper. 2 teaspoons apple pie spice blend Pour the remaining water into the lard and begin working in the flour by moving the lard mass around, accumulating flour as you go. Place hand pies on a half sheet pan lined with parchment paper. Repeat, rerolling scraps as needed. In a 12-inch skillet, you should be able to fry 4 or 5 jacks at a time. Pie crust from scratch and homemade apple pie filling make this hand pie recipe on of my favorite pie recipes! Emails are serviced by Constant Contactvar ajaxurl = "https://afarmgirlskitchen.com/wp-admin/admin-ajax.php"; Join our mailing list to keep up to date with the latest recipes and kitchen tips. ***To store any left over pies, wrap them in the cling wrap of your choice or simply store them in a zip lock bag. Find out what three experts have to say about the science and magic of bread, the cooking skills that all home bakers should master, and how to make an artisan loaf in your own kitchen. But, I think traditionally many people have used a homemade biscuit type dough which is just self-rising flour, vegetable shortening, salt and a bit of water.
