TRISH YEARWOOD
My dad, Jack, used to reminisce about small fried apple fritters that his mother, Elizabeth, would make for him when he was a kid. Of course, like many passed-down family recipes, this one wasn’t written down anywhere, so Mama went to work, trying to figure out how to make them just like his mama had.
That’s never an easy job, because our childhood memories often make those original flavors impossible to replicate.
Beth and I remember those premade dough pockets sitting on the kitchen counter, and Mama frying them up in a cast iron skillet. We also remember how happy Daddy was with the result. We’re not surprised she got it right! Grandma Yearwood always fried with lard, but if that scares you, vegetable oil is perfectly fine!
JACK’S FRIED PIES
Makes 10 pies
INGREDIENTS
1 tablespoon unsalted butter
2 Granny Smith apples, peeled, cored, and diced in ½-inch pieces
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of ground ginger
½ cup packed light brown sugar
½ teaspoon kosher salt
1 tablespoon cornstarch
2 pounds lard or
1½ quarts vegetable oil, for frying
- AP
