Peachy the Magazine October November 2014 | Page 68
On the Go with Danielle Rollins
HOLEMAN & FINCH APPLE PIES
WITH CINNAMON ICE CREAM
This recipe was inspired by the wonderful fried pies served at Holeman
& Finch, a favorite gastropub and
watering hole in Atlanta known for
their late-night snacks.
Tart Dough
3 ¾ cups bread flour
Pinch of sea salt
12 tablespoons cold unsalted butter
1 large egg
6 tablespoons cold water
Dash of white vinegar
Flour (for dusting)
TIME-SAVING TIP
These pies can be prepared, but
not baked, and placed in the
freezer until you are ready to use
them, up to a month in advance.
Then on party day, pull them out
of the freezer and bake them
while you’re eating dinner.
½ cup melted butter (for brushing
pies before baking)
Apple Filling
1 pound apples such as Golden
Delicious, Granny Smith or Fuji, diced
3 ½ tablespoons sugar
Pinch each of salt, ground allspice,
ground cardamom, ground cinnamon,
ground cloves, ground ginger and
ground nutmeg
Dash of vanilla extract
2 tablespoons cornstarch
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