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 66 PEACHYTHEMAGAZINE.COM