Terry Pulliam Burd > wrote in
:

> Alan - As promised, the report on the apple hand pies:
>
> I've never been shy when it comes to labor intensive recipes, but
> there has to be a payoff. This recipe was very time consuming and,
> ultimately, not worth the effort (although I thank you most sincerely
> for posting it). I'm going to fiddle around a bit - Dimitri posted a
> good runner-up that has possibilities. The DH said it tasted like his
> father's hand pies, but needed more filling - easily fixed for next
> time. The DH (who is the Tommy Tango of southern California) insists
> that his father pan fried them in cast iron skillets. If I can cobble
> together a recipe that works, I'll post it.
>
> Meanwhile, thank you for the recipe. It's given me a starting place!
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> "Some weasel took the cork out of my lunch!"
>
> -- W.C. Fields
>
> To reply, replace "meatloaf" with "cox"
>

sorry it was for naught.

Perhaps you'll run across a pastry dough that will fit your needs.

The recipe dimitri posted is a killer and quite addictive.

Another along those lines is using sheets of phyllo in a pie pan each
sheet buttered and brown sugared and place a little differently over top
of each other (each sheet is turned say 1/8 turn or so) so the corners
are not in the same place. Then you fill and fold the excess phyllo
sheets that is outside of the pan over top as the top crust...looks very
rustic but depending on filling can be very very good. I believe the
standard is 10 to 12 sheets of phyllo. And of course bake the pie till
golden brown.

--

The beet goes on -Alan