pieblogging

I've been on a quest.

A quest to make an apple pie without an oven.

I tried this once before. The filling was fine. The crust, however... oh, the crust. It was a disaster.

This time, though, I noticed something as I was scanning deep-fryable pie crust recipes.

A pie crust isn't all that different from pasta. But you have to make a few changes.

So here's what I did.

The original pasta recipe is one cup flour, one egg, a half-teaspoon of salt, and water only as needed. Knead, roll out on well-floured surface, cut into noodles, boil, and serve.

To the above recipe, I added

another cup of flour
another egg (refrigerated)
two tablespoons of cold butter (could've used more, actually)
a mass of sugar, probably about a quarter to a third of a cup
a splash of milk

(The above measurements are all approximate. I eyeballed.)

This produces a sweeter, eggier, "butterier" dough. Roll that puppy out and deep-fry.

Here's what a deep-fried hunk of that dough looks like:

Sorry it's out of focus. I rolled out some dough into tortilla shapes, deep-fried them in a skillet, and ended up with something like an actual pie crust. Behold my dessert:



The above was quite tasty. But I still wasn't satisfied with the shape. It lacked dignity. It was like building a fortress out of square sofa cushions: gratifying if you're a kid, but useless if you're a five-star general. So the next night I decided I'd go the McDonald's route and try to make an apple pie with a wraparound crust.

So, as you see below, I rolled out some more dough and stuck the filling in.



Then I wrapped everything up like a burrito. Well, not exactly like a burrito: I folded the dough up the wrong way. Did you notice? Look below:



Then I deep-fried the "pie" in hot oil:



The result looked good, like an actual "camp style" pie:



And when ice cream was added, the effect was complete:



It could've been better, but it could've been much worse. I'm going to try this again at some point and see what other crust designs I can come up with.



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