Recipes

Ovaleta

Dried Apple Pie Filling (by Ovaleta Gibbs, 2003)

Ingredients:

  •  2 c. dried apples (Golden Delicious)
  • 1 tsp. cinnamon
  • 1.c. sugar
  • ½ tsp. nutmeg
  • ½ tsp. allspice
  • ½ tsp. cloves
  • 1 T. cider vinegar

Directions:

Mix 2 cups dried apples with 4 cups water in saucepan. Cook apples for 35 minutes until all water is absorbed. Let cool. Mix all ingredients together and set aside.

Pastry Crust (by Ovaleta Gibbs, 2003)

Ingredients:

  • 2 cups *White Lilly Self-Rising Flour (do not substitute flour)
  • ¼ cup CRISCO vegetable shortening
  • 2/3 – 3/4 cup milk (any fat content)

Directions:

Measure flour in bowl.  Cut shortening in flour until mixture resembles coarse crumbs.  With a fork, blend in just enough milk until dough leaves sides of bowl.  (Two much milk makes dough sticky, while too much flour makes dry dough.)  With floured hands, take dough out of bowl and pat into ball.  Put dough back in the bowl.  Cover with plastic wrap and refrigerate overnight.

Pastry Crust (by Ovaleta Gibbs, 2003)

Cooking Directions:

Turn dough out.  On a floured surface flatten dough with hands or rolling pin to circle approximately ½ inch thick.  Using biscuit cutter, cut “biscuits” for pie crusts.  Roll each “biscuit” into thin circle.  On half of the pastry crust circles, place a heaping tablespoon or more of pie filling.  Fold the other half over, moistening edges and seal by pressing the edge with a fork.

Place ½ to ¾ cup cooking oil (corn oil has good flavor) into an electric skillet.  Heat at 350 degrees.  Place pies in hot oil, then lower to 325 degrees.  Brown one side, then turn and brown the other side.  Place pies on paper towels to cool.