On Mar 1, 10:12*pm, hahabogus > wrote:
> Terry Pulliam Burd > wrote :
>
>
>
> > 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

Good heavens! That combination of phyllo, butter and brown sugar must
be wonderful - with cinnamon for apples or almond and vanilla for
cherry.
Lynn in Fargo