1 tablespoon of vegetable or olive oil (plus extra for frying)
1 0.5 cups of honey
3/4 cup of water
1 tablespoon of ground cinnamon
Picnic Apple Pies:
Pastry:
2 0.5 cups all-purpose flour
3 tablespoons of unsalted butter (cold)
3 tablespoons of vegetable shortening (cold)
1 teaspoon baking powder
3/4 teaspoon of salt
1 large free-range egg
4-5 tablespoons of ice water
Filling
4 0.5 oz. (or 2 cups) of non-sulfured dried apples
2 cups of unfiltered apple cider
1 0.5 cups of water
2 0.5 tablespoons of packed light brown sugar
1 teaspoon grated lemon zest
0.25 teaspoon cinnamon
Other:
sugar (for dusting)
2 quarts of vegetable oil (for frying)
Preparation
Add sugar into a small bowl with 0.25 cup of water (preferably warm). Drizzle yeast over and stir to combine. Set aside till for some 10 minutes till yeast is well dissolved and starts to foam.
In another large bowl combine flour with salt, whisk to blend. Add egg, pine nuts, raisins, and 1 tablespoon of oil into a small well in the center. Then add 1 0.25 cup of water and yeast mixture in the well as well.
Stir until becomes tender dough. With a spoon clean the inside of the bowl, put on a lid or plastic. Then wrap with a towel and set aside for 1-1.5 hours in a warm quite place till dough rises.
Spread paper towels in two layers on a rimmed baking sheet (large). Add upto 2? of oil into a large saucepan and place over the heat till heated to 360-370°F.
When dough is ready, dip a tablespoon in the saucepan with hot oil to coat then take a rounded spoonful of dough and empty it carefully into the hot oil. Try not to deflate dough.
Make as many picnic doughnuts as space allows about 5 at a time. Turn over the doughnuts a couple of times frying each side for a couple of minutes, remove using slotted spoon when golden-brown. Lay on paper towel to absorb oil.
Syrup: In a heavy saucepan combine ¾ cup of water, cinnamon, and honey, whisk well. Over a medium-high heat bring the mixture to boil, set aside. Dip each doughnut in the honey syrup and put in a bowl. Serve on plates with paper towels. For picnics instead of syrup you may use sugar dusting.
Picnic Apple Pies: Pastry: In a bowl combine flour, shortening, baking powder, butter, and salt. Blend either with blender, manually, or in a food processor. Add 0.25 cup of freezing water and whisk an egg. Carefully sprinkle over the flour-mixture, stir well to incorporate. If the dough falls apart when squeezed in hand add some water. On a floured table or cutting board, lightly knead dough to remain smooth. Divide dough in 5? portions, wrap in plastic. Place in the fridge for an hour till becomes firm.
Filling: In a heavy-bottom medium saucepan, shortly simmer the filling ingredients; add some salt. Stir randomly, do not cover with a lid. When apples are tender mash them using a potato masher. Continue for some 20 minutes till becomes a thick puree. Set aside to cool.
Picnic Pies Cut each dough disk into 6 (equal) pieces. With a floured rolling pin make a 6? disk of each dough piece on a slightly floured surface. Add 2 tbsp of filling in the disk center. Fold and press slightly moistened edges to fold filling in half-circle; press to seal. Put the ready pies on a slightly floured cutting board. Put a cooling rack on a large tray or baking sheet. Pour 2 of oil in a 4-5 quart cast-iron heavy pot and place over medium heat until oil is well heated (360-370°F). Drop 3-4 pies at a time to fry; turn occasionally. Remove when golden-brown, lay on the rack to drain. Keep the oil at the same frying temperature for the new batch. Serve the apple picnic pies dusted with sugar.
