MY GRANDMOTHER

Today would have been Mamaw Noe’s birthday.  My Mom’s parents lived with us when I was growing up and I loved them so much.  Papaw was interested in everything.  He loved to read, watch the Cincinnati Reds, played 500 Rummy and talk to anyone and everyone.  Mamaw (Nancy Young Noe  -- I was named for her) was a quiet lady who loved her Church and her Family.  What a privilege to have her right there in our home!  My sister Linda and I always considered ourselves to be the most blessed of all the Grandchildren.  She saved dimes and nickels and took us to the dime store in town and let us buy something special … a coloring book, paper dolls or candy.  Linda and I have always loved all things Victorian and Edwardian, and we credit our English/Welsh Grandmother (born July 12, 1890) for that.  As an interesting notation, her Father (Wood Young) was a first cousin to LDS Founder Brigham Young.  She was truly the epitome of an English Lady.   Now whenever anyone tells me that I look like my Grandmother, it is my biggest honor. 

The legacy of John & Nancy Noe continues today.  From their eight children (all gone now), they had 24 grandchildren, 42 great-grandchildren and I stopped counting after that.  As Brad Paisley tells us in his great song, “All Because Two People Fell In Love”.

 Fried Apple Pies were my Grandmother’s specialty.  Hers were THE BEST!  Even just reading her recipe takes me back to the happy carefree past and reminds me how blessed I was to have her as my Grandmother.

FRIED APPLE PIES

2 c. flour

1/2 tsp. salt

1 tsp. vaking powder

1/2 cup shortening

Milk

1 lb. dried apples

Sugar to taste

1-1/2tsp. cinnamon

Combine flour, salt and baking powder.  Add shortening and just enough milk to make a stiff dough.  Set dough aside.

Cook dried apples in enough water to cover until tender  and juicy (bringing to a boil, reducing heat and simmering); break up apples with spoon while they cool.   Mash with potato masher.  Sweeten with 1 cup sugar (or to taste).  Add cinnamon.

Roll out dough to medium-thin thickness.  Using a saucer as a guide, cut out circles.  Place baked apples in half side of dough circle.   Moisten edges with water, fold over and seal edges using a fork to crimp.

Fry in shortening using a cast iron or other heavy skillet over low heat until dough is brown on both sides.

How to Make Your Own Dried Apples

The price in the stores is ridiculous!  And when you make

your own, you know you have the apples you want, free from pesticides and additives.  It’s so easy!  You can use a dehydrator if you have one, but all you really need is your oven.

Here’s what you need:

Apples - any quantity; apples typically yield 2 cups of dried   

              apples for each 5 lbs of fresh.

Ziploc bags

1 large pot and Large slotted spoon

Your oven OR a food dehydrator 

You can dry apples that you purchase at a grocery store or the ones you pick yourself.  And any variety will work. 

Wash the apples in cold water. Then remove the peels. (easy if you have one of those mechanical apple peelers!).   Core the apples to remove seeds and stems.

Cut out any bruised or soft places.  Slice the apples about 1/8 inch thick.  Dry the apples.

Spread the apple slices out on the dehydrator trays or baking sheet, not touching the other slices. 

Turn the dehydrator on to 140 degrees for 12 to 24 hours.

OR preheat the oven to 150 degrees (or your lowest setting).  Flip or stir the apples every now and then to do both sides. Close the oven for 10 to 20 hours.  When done, the apples should be flexible and leather-like, not hard.

Cool the apples at room temp for 30 minutes, then fill the Ziploc bags (not overfilling the bags and oppressing out the air).  Store the bags in a cool, dark place.  They will retain their color and flavor for 6 to 9 months. Or you can store them longer in the freezer.