Along the Grapevine



DSC02909I have been wanting to make this recipe for some time now ever since I saw it on one of my favourite cooking shows on PBS, A Chef’s Life with Vivian Howard. Her recipes are very straight forward, and her attention to ingredients, always local and usually inspired by her own regional cuisine of N. Carolina is what draws me to her programme.

You can see her original recipe for applejacks, a sort of fried apple turnover, here. My original intention was to make the same recipe except instead of using dried apples, I planned to use dried crabapples. I never did locate the crabapples I was sure I had, so went for the apples after all. However, instead of using 2 cups of cider, I diluted a bit (about 1/2 cup) of crabapple preserve in the required amount of liquid. I’m sure her recipe is excellent, but I found that the preserve did add a lot of fruit flavour, to say nothing of the deep red colour. If you don’t have crabapple preserve, I feel quite confident in suggesting you just use the 2 cups of cider with 1 cup of water for the liquid as she does even though I haven’t tried that myself.

I fully intended to follow the original recipe by frying the applejacks, but I lost my nerve once I had them all assembled. I really don’t enjoy frying things, so I just brushed them liberally with butter and baked them. Β The crust is very easy to make, and because it’s made with hot water it is resilient and very crisp. You can roll these out super thin, making them less rich than a regular pie crust. DSC02904


For the filling:

2 cups dried apple pieces

1/2 cup crabapple preserve diluted in 3 cups of water

OR 2 cups of cider and 1 cup water

1/4 cup sugar

1/2 tsp salt

zest of 1 organic lemon

juice of 1 lemon

For the pastry:

2 cups all purpose flour

1/3 cup lard

2/3 cup hot water

butter for brushing the tops

Combine everything except the lemon juice in a saucepan and simmer until the water is absorbed and the mixture is the texture of a thick applesauce. Remove from the heat and mix in the lemon juice. Set aside to cool.

Meanwhile make a well in the flour and put the lard in the centre. Begin by pouring about half the hot water into the bowl and mix it all together with your hands. Add water as needed until you are able to form a ball with it. Wrap it in a damp towel and set aside for about half an hour.

Roll the pastry very thin on a floured surface with a floured rolling pin as the dough is quite wet. Cut out circles of about 4 inches in diameter. Place about 2 Tbsp of filling just south of the middle, fold over and seal with the tines of a fork. Brush with some melted butter. Bake in a 350 degree F oven for about 25 minutes or until the pastry browns.

Makes about 24 applejacks.DSC02923

Linked to our Fiesta Friday host Angie at Fiesta Friday, co-hosts Su at Su’s Healthy Living and Margy at La Petite Casserole.



Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

22 thoughts on “Applejacks

  1. This looks delicious! Love!

    Liked by 2 people

  2. Oh Hilda, they look absolutely mouthwatering and the shape reminds me of Pierogi! BTW, I think that baking instead of frying is so much healthier – you did the right thing. I also really like that you can so easily pick one of these cuties up and enjoy as a perfect school, lunch or picnic snack!

    Liked by 2 people

  3. This looks lovely, Hilda. I don’t like frying things either.

    Liked by 2 people

  4. These look perfect for my tea time, Hilda!

    Liked by 2 people

  5. These sound delicious! They do sound lovely fried, but I don’t think I would be able to work up the nerve either! I also love the sound of the crabapple preserves–we don’t normally have cider, but we do have crabapple jelly.

    Liked by 2 people

  6. Can I come over for a cup of tea??! I wish I could! Let me tell you that I prefer the baked version, they look crispy anyway! Thanks a lot for being here!

    Liked by 2 people

  7. These look wonderful! I like the show ‘A Chef’s Life too!’

    Liked by 2 people

  8. I just love these – look so good! πŸ˜€

    Liked by 2 people

  9. Hilda, I totally get you when you said that you intended to fry the applejacks and lost your nerve at the last minute! That’s me!! There are so many breakfast items that are dear to me, but I no longer make them because they are fried! By the way, the applejacks look delicious! Thanks for bringing them to FF!

    Liked by 2 people

  10. Wow looks delightful Hilda…

    Liked by 1 person

  11. Hilda, these are just gorgeous, and I love the name applejacks. I haven’t heard that before, I’ve just known them as handpies.

    I think the crabapple preserve must have done wonders for the flavor! Was that your own crabapple preserves?

    Liked by 1 person

  12. Thanks for the kind comment. Yes, I used my own trusty preserve, which I should have linked to in the text. I will correct that now.


  13. In Dutch we call these: appel flappen! They look so tasty! Yum! πŸ˜‹πŸ˜‹πŸ˜‹


  14. My favorite empanadas are the ones with cherry filling soo good.


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