 Oh, it's Timmy with Collard Valley Cooks and we are back in the kitchen. I am doing well and I am not coughing, so I am making delicious fried pies today with some fresh apples. I didn't wanna take the time to go to the store and buy dried apples when I've got fresh apples here and we're gonna make some fried pies in a skillet and an iron skillet. I'm gonna use Macintosh and I believe these are Ambrosia Crisps, Ambrosia apples and we got everything laid out. The recipe is in our first cookbook and so we're just gonna get started. I'm gonna hop over to the trash can and go ahead and peel these last two. This one is Macintosh. Macintosh is a very soft flesh apple and it's white, it's real pretty and white. So we're gonna peel these last two apples, slice them up and get them started cooking and they're going to simmer and cook at a pretty high temperature while we make our dough for our apples. I mean for our pies. Hope you're having a wonderful and blessed Sunday. Me and Chris sure are. It's nice to be back in the kitchen even if I'm in here today I'm really not cooking a meal today. I'm just doing these apple pies. We are also going to stay separated still for another four days just in the bedrooms and stuff just to be safe for Chris. And, but things are looking up and looking well. I hope y'all are having, I said I've already said that. Having a good day. It's so good to see everybody today. It's nice to be back in here, I have to say. I'm a little bit tired from getting dressed but not too bad. So, we're gonna get this party started. I am going to add just a little bit of butter to the skillet. And it has preheated. This is a half stick of butter. You could stay right there baby. This is a half stick of butter going in. Well, I didn't know it was gonna be that hot. That's gonna burn me. We'll just let that sit right there while we slice out the rest of these apples. So, you can see the Macintosh is really white. And you wanna have your pot ready for your apples so that they don't turn brown too quick, okay? We're gonna get them over here and get them to cook in really quick. So, real quick, I'm gonna slice these up. Now, if you want your apples diced, you can dice them. I just slice them, okay? But you do what you wanna do. I'm making plenty of apples. When it doesn't take a lot of apples to make an apple pie, when you're doing a fried pie. Salt to a crisp while I'm doing this honey bun. You got anything you wanna say? Has anybody got any questions while we're on here live today? We're gonna be using white lily self-rising flour to do our pies. You'll really just make a biscuit dough. And I usually use a little bit of butter in my biscuit dough when I do a fried pie, instead of just using shortening. Now, you can use shortening. It's not gonna hurt anything because Lord knows we're gonna have plenty of butter in these things. The secret to my fried pies mostly is that I put butter in them while I'm cooking the apples. I put butter in the oil that I fry them in. I put a good bit of oil in the skillet and then I add a half stick of butter to it. And it makes the crust nice and buttery, okay? And that's one of my secrets. You can have all my secrets if you get the good buds. Yeah, I'm down to 30 pounds lost and now we're eating this, but it don't hurt every day, every other, or every once in a while, I mean to say. You did burn that butter. You think I should pour it out and start over? I have no idea. I do. Now I just forgive me. I'm gonna make some mistakes today. It's not real birds, but I want them to taste good, okay? So I'm just gonna rinse this out and dry it with paper towel and we're gonna start over. We're gonna turn it back on. And we'll have the recipe posted for you guys. You'll be able to go back and look at it on the video. Some people are asking about the recipe. Okay, I'm gonna put my apples in here. I'm gonna eat some sugar. So we're gonna put about a cup of sugar in it. Do you want me to use my mom's sugar crust? Wouldn't try it. I mean, we know it's good. I just wanna know do you want to use it or not. Okay, I'm gonna run and get it. You gonna put butter in there? I got to, Chris. I can't do everything at all. I'd put the butter in there before I worry about the sugar. Add a cup of sugar and I have to stick a butter. It's up to you whether or not you want to, it's up to you whether or not you want to add spices to your apples, we don't. Okay, mama never did. I do put cinnamon sugar on the pies once I'm done and a lot of people don't do that either. So I'm gonna put a lid on this. Let me just stir those up good. And then we're gonna get over here and make us some biscuit dough. So if you're just tuning in, we're making fresh apple pie today, except we're making them in the skillet. That's how you get them done really quick and it's delicious fast, right Chris? And there's nothing like, to me it's better. I love biscuit dough more than I like pie dough myself, personally. And so I would rather have a fried pie than an apple pie myself. The biscuit dough just tastes delicious to me. So I'm watching this a little closer because this is that monk fruit sugar and I wanted to make sure it was gonna melt and not stick to the bottom. We're gonna put a lid on that and Chris has got things mostly where it goes and I'll be able to find stuff. That looks good already. Okay, that's doing good y'all. It's doing really good. So we're gonna put a lid on it so that all that melts down in there and that's gonna cook while we're mixing up our pie dough. Now, for the pie dough, we're gonna use a cup and a half of self-rising flour and this is a cup. I could get by with just one but I guess I'll do the full recipe. We can do something else with what's left. All right, you're gonna use about four tablespoons of butter. Now this is soft butter and I stuck it in the microwave because we didn't have any at room temperature because we haven't really been eating butter. So we're gonna cut this into our pie crust. What I do have that's soft enough. This is biscuit dough. It's really what you fry pies in. You don't really make pie crust, you make biscuit dough or that's the way we grew up eating a fried pie. Most people make them with a biscuit dough. Now I use sweet milk when I do fried pies. I'm gonna add the rest of that in there too. I use sweet milk and not buttermilk when I make fried pies. But now you can use buttermilk if you want to. Okay, now we're gonna add our milk because it's sweet milk, it's thinner. And when I say sweet milk, I just mean regular milk. So you should never really go by the liquid in a biscuit recipe. You should add it a little bit at a time. No matter whose recipe it is, even if it's mine, because it's according to what kind of milk you got. You could have whole milk, which is a little thicker. You could have skim milk. You could have buttermilk. You could have whole buttermilk. And they're all a little bit different in their thickness which does make a difference in how much it's gonna take to bind the flour together, okay? I'm gonna reach behind me and stir this. Here's our apples. Add a dash of salt to these apples right quick. And I'm gonna turn them up on high. We want them to get done. Add a dash of salt to them. Where you going? That's the kind of sugar that we're using. It is zero calorie sweetener. Zero calorie. Sugar-free, vegan, zero net carbs, non-GMO, gluten-free, tastes like sugar. Now, as far as... The only thing we care about is it's zero calories. I see. Yeah. But I mean, it says it's tooth-friendly. It's good for your teeth. I added a dash of salt to these apples while y'all were stepped away over there. And we're just cooking them. And some people are asking about the pastry fork and stuff like that. Anything that we have that we use is on www.collardvalleycooks.com. www.collardvalleycooks.com. Yeah. So anything that we are using, you can find there. And guess what I added to the list of shop now today? What? I did this morning, aprons and table linens. Oh. And I've got some Christmas and some Thanksgiving. There's some really pretty stuff in there, y'all. So y'all should go check it out if you can. Just go to the website and click on shop now and then click on aprons and linens. And you will see some beautiful aprons. It's my favorite apron company. And they have really good quality stuff. So you'll see about how you mix up high crust. It's a little, for fried pies, and dumplings are the same way. So you could use the same method for a dumpling as you do for a fried pie. So you want it a little bit drier than you would a regular biscuit. Now that's an apple top. I guess I should have cooked my apples before y'all came on here. I thought that it wouldn't take them that long to cook. Okay. So when you do a fried pie, you do have to roll your dough out pretty thin just like you would a dumpling. If you don't, then it's gonna be too thick. And you're gonna have a huge bite of dough with just a tiny little bit of apple, okay? So you want it to be pretty uniform with apple and dough. So try not to make a pie dough for your fried apple pies. That's really thick, okay? It also needs to be stiff enough that the apples do not make it tear apart. That is a little bit soft. Do you see how that fell? You do it just like you do dumplings, okay? So we're gonna put just a little bit of flour in here. And that way, when you pick it up as a sheet, it shouldn't fall apart like that, okay? Because if it does, that means that when you add your apples to it and you crimp the edges, they're just going to get soggy and cause a hole in your pie. And usually I don't have that much time to show you how to do a really good pie crust, but today I do since we're cooking these apples. Today I'm having to go at a slower pace because I am recovering. I'm doing really good. The biggest thing that COVID did for me as far as nail, I didn't even have a fever y'all with it, which is amazing. But the biggest thing it affected with me is my heart rate. It made my heart rate really high. So when I get up, even now, my heart rate goes to about 120. And it used to didn't do that. And I read about that online and it said that can last up to 70 something days and sometimes even longer. So that's just part of it. And I've never had any kind of heart issues. I don't even have a high blood pressure. But apparently the virus does go into the heart muscle with a lot of people and it's blaze the muscles. You can read about that if you want to, but you can look it up. I know I've got enough flour in there. I just want to roll it out pretty thin, okay? Back here in front of me. Okay, I'll go on. It's gonna take these a little while to cook, apparently. Come on, I have to do something else. I could use some filling to make them. So I use the bottom of my sifter. A lot of people look around the house trying to find something round to cut their circles with. You can just use the bottom of your sifter. It works perfect if you've got a regular sized sifter. It does a really good job, actually. And I don't know how I discovered that. One day I was just in here cooking and I thought, you know, Tammy, it was time to cut the circles and I was looking all over the place for something to cut them out of. And it just dawned on me. Tammy, use the bottom of the sifter. That's round. It's round and it's open with holes. So it breathes, it's perfect. It makes the perfect circle for your fried pies. 360 degrees. 360. I was thinking, why is he saying that? It's a circle. It's a circle. Cut out two more. Back to cook my apples, y'all, until they're good and done and soft. Mama always cooked them until they were almost dark looking and sticky. You really should. I probably should have used regular sugar, but... Because I really don't know how that sugar is gonna react to make a filling. Okay, I'm just gonna cut out one more. Now, I'm gonna go ahead and open. I am. I'm gonna go ahead and open some filling. I am gonna turn this on and start pre-heating this oil. Okay? And before I open the filling, I am going to roll these out a little bit more. Once I cut them, I also take the rolling pin and I roll them again. So I get them as flat as I can, okay? And if you make your dough right, it should be like that. It shouldn't just tear all the pieces. If it's tearing, just throw it all back in a circle and put some more flour in it, okay? Just start over. It ain't no big deal. You can just keep going. Lord, everybody loves fried pies, don't they, Chris? Oh, yeah. I love to peach the best when I was growing up. But now dried peaches have a very distinct flavor. One time I made them for Chris and he went crazy about them because dried peaches taste a lot different than fresh peaches, don't they, Chris? But because I grew up eating them, I love them like that. So take the time out to roll it out one more time just to get it good and thin and that way you can get more apples or filling in there, all right? Go ahead and preheat your oil. How do you want, Chris? If I open some filling, y'all, I know y'all probably think I'm cheating, but I don't have time to wait on these apples to get done. I thought it wouldn't take that long and, you know, I'm recovering, so I'm not gonna stand up in here for a really long time today, and mama can do that, okay? By the time I fry the first batch, I might get some of these apples and use them. Yeah, they're starting to cook down now. But I want to go ahead and make a few so that we're not bored. All right, if you come over here to my pantry, you will see that I have, let me move this, pie crust, plenty of them filling, and I've got peach. I've got, I've got, I thought I had some lemon, but I don't, I got strawberry. I've got apple. Let's do the peach. Well, I guess I don't have lemon. I thought I did. You want to do peach? Yeah, let's do that. All right, so we're gonna just use some Dunkin' Lines peach pie filling so that we can start a batch now. Let them see me for a minute. If you're new and you haven't seen me cook on the cooking show with Collard Valley Cooks, I do cook like mama did, but I am recovering from COVID. This is my first day back in the kitchen, and I'm already getting a little short-winded and tired. So instead of standing here forever and waiting on these apples to cook, we're gonna open some pie filling, and we're gonna go ahead and fry about three pies while these apples finish cooking. And that way you guys can see my method of what I do, okay? Without me wearing myself out too much. All right, we're gonna make three peach, three fits in the skillet good. I use a 10 and a quarter inch iron skillet when I fry pies. I'm gonna get me a spoon. Now, lots of times this filling don't have enough peaches in it. It's mostly gel, so I am going to personally pick out the peaches since we're just gonna make three of these and not just let it be a bunch of goop, but more peaches, if that makes sense. We'll put a little goop in there to make it delicious. Okay? Yeah, but you gotta be careful. If you put too much of that stuff in there, y'all know it'll turn to liquid. Gonna make sure your pie's still good. Well, if they roll out their pies like I did today, they're gonna be nice and tough, and they shouldn't tear. Y'all, I'm being picky because I don't want just a bunch of gel. Isn't it crazy how they fill up this can full of, instead of peaches, it's full of the other stuff? So if you make some, and you're using a filling, whether it's cherry or peach or whatever it is, if you use it out of a can like that, try not to just fill it full of the gel part. That's the way you get them. If you get them from the store, they're just full of hardly any real fruit. Now we're gonna take the, as you're starting to cook now. All right, you want them to start trying to get a little bit brown like that. Now we're gonna take a fork, and we're gonna go around the edges of our pies with a fork, and then we're gonna drop them. It only takes a minute to cook them, but please take the time out to really roll them thin like I did, because if you don't, you're gonna have a lot of dough, real fat dough and hardly any filling, and it's harder to get all the dough done and you don't want it to be raw, okay? When you take it out, it's really easy to do this, y'all. It's a lot harder when you're talking and showing somebody what to do. I could have had these done a while ago if I already had my filling made, because I can mix that biscuit dough in probably about three minutes. Typically, it's about all it would take me. I want real butter in here, not margarine. I'll get you something. There's something right here, Tandy. Real butter. They're my thing. Okay, when I fry my pies, I heat up the oil and then I add some real butter. About a half a stick, okay? It makes all the difference in the world, and it makes the crust nice and buttery. Mama didn't do this, but I do. Sometimes, I do things that Mama didn't quite do. This is Pugara. I think it's the name of it. Butter is some good stuff. It's French butter. You can short-temperate Pugara. Pugara, how are we saying it? All right, here we go, y'all ready? We're gonna add these to the, I usually cook three at a time, and I put the round part of the pie along the round part of the skillet. I'm gonna turn it down just a hair. Now you can tell that these apples over here are getting brown, and that's how you want them to be when you make a pie out of them. You want them to start glazing over like that. They're gonna make a really good pie, so we're gonna bring these over here, they're ready. They're getting sticky. That's how you know they're getting sticky. I'm just gonna set them right here, and we'll make about three like that. But I've gotta watch these, you can't leave these in there forever, but we need to hurry. Let me see, Chris, you just watch that as well, I throw some filling in here. I'm watching. She usually cooks these maybe, what, about three minutes per side? Something like that. I don't know, I just cook them to their brim. Sometimes it doesn't take that long. Come here, show them these real quick. Y'all see the apples? Now we're gonna, see how they're nice and brown? That's how I like them. Now I'm gonna fold them over and get them ready so that, I'm gonna flip these, right quick. There it is, that's golden brown. You've been nice to me, yep, turkey tail. There you go. All right. See, it only takes them a couple of minutes. And really you need to have the other ones ready when those come out because you don't want your grease to get too hot. If you do, it's not gonna taste good. And the flour that's left out in the bottom of the skillet is gonna burn. And then your pies aren't gonna taste as good and they'll also not be quite as pretty. Now these pies, because this filling was wet, are going to want to tear apart easier. So I might have to be really careful when I put them in there. This is more like a pretty one. Do you want this? Well, yeah. Actually, I'm gonna grab this over here honey. Gonna get these up. I'll throw the other ones in there real quick. And while those are hot, it's good too. This one's torn a little bit. That looks more like greenies. You gotta be careful dropping them in there. Don't get grease on them. You can freeze these too, y'all. You can freeze them. So like today, if I keep making them, I can, I've got three left. I can freeze them when I'm done. And then me and Chris can take them out of the freezer and warm them up at our air fryer and have them with ice cream on a night that I don't want to cook a dessert, okay? Oh, cinnamon sugar. Now you don't have to do this. A lot of people don't like that. But if you like cinnamon sugar, I like to put the cinnamon sugar on them while they're still hot. Me and Chris really like it. Now some people don't. So I'll put this on too, so that we'll have some with and without. This is one of our favorite things in the world this time of year especially. Using fresh apples and, now we always had dried apples. Most of the time mama made these with dried apples because Granny had an apple tree. But now you don't have to use dried apples. That's a pretty good tint because they're getting nice and golden without getting too brown. That one was busted open, so you can tell where it was busted. This one was too. Don't hurt the taste of it though. That's for sure. Oh, they're so good, y'all. I'm telling you, you can't get a better dessert than this. And we like them just like they are. We don't eat them with ice cream, do we, Chris? We just eat them. They're too good. Too good on the off. This one's busted too. That's what happens when you're using fresh apples lots of times they bust. All of them will bust. So if you're gonna freeze some, eat the busted ones first and save the ones that are sealed good for the freezer. Yeah, you have to eat those damaged ones. Yeah, that's the fun part. I remember when I worked at Kroger, when I was in college, I worked at Kroger. And back then, we would get the pound cake in and we would mix it up and put it in the oven and take it out. And we'd have to flip them out back in the day. Now everything comes in frozen, but we loved for a pound cake to break. And sometimes people would accidentally break them. Just so that we could put them out as a sample. I broke the pound cake. Yeah, and then we would all get a bite. My grease is getting pretty dull and hot. Can you turn that down a little bit, Chris? It's too hot. It really is. It's smoking hot, ain't it? The more you make, the uglier they get because the grease gets dirty. And you can add a little extra to it if you want to, but I'm not. All right, I'm going to put some cinnamon sugar on these. Couple of these. And then we're gonna open one up and give it a try. But let's finish this up real quick so that I can get these out. I know this has been a long video, but it's been fun to be back in the kitchen. And I thought today, you know what? If I'm gonna get back in the kitchen and get tired, I'm gonna make something that's worth it. Get your money's worth. It's a stuff like that in Dublin. Mother never had one when I was growing up. I'm gonna tell you, they're wonderful. They sure do make cleaning up easy. Watch how easy that is to clean up. So it's really not that hard to get in the kitchen and mix up something homemade. And I'm gonna tell you, if you use white lily flour, it's gonna taste even better, won't it, Chris? Oh yeah. And always use self-rising. I use self-rising for everything I batter. I use self-rising for everything except cookies and pies. Cookies, you wanna be chewy and flat. So you don't wanna use it for that. High crust, of course, you don't wanna be fluffy unless you're making a biscuit one like we're doing. But the rest of the time, even in cakes, white lily flour is wonderful even in the cake. It's a very light flour and it makes a delicious cake. Get back there, buddy. Oh, we're almost on it, in. Almost there, y'all, almost there. Me and Chris are still kind of staying away from each other. We're still in our separate rooms. And I'll be so glad to get back in the bed with my husband. I'm not gonna lie. I told the doctor when I seen the doctor yesterday, I said, do I still have to separate from my husband? Because it's been 10 days. And he said, well, as long as you're coughing, you really need to stay away from him. And I said, well, don't go on. I've been away from him for so long. He said, I have to stay away from my wife because I'm around people in this office. And I said, well, yeah, I guess so. You know, you don't think about the poor doctors and health workers and how they have to guard their families too. I'm gonna take that off that eye. Aren't those pretty? You know what, those last ones coming out are not dark, they're pretty. Where you turned it down, this is the last three. Oh, yeah, yeah. Aren't they pretty? Mm-hmm. Woo! Let's see, going y'all, y'all ready? Time for the reward. I'm gonna try one of these. Well, really, truly, the peach pie feeling is nothing more than canned peaches with just a little bit of glaze. We'll have two of them. We'll have a, and we'll have a peach one, okay? We'll maybe be over there. Okay, so here's one. Isn't that pretty? Can they see it good? A little dark. It's because of the angle you're at, probably. See that? That's the peach. Okay. Let's get an apple. Any many, many, many, I don't wanna get burnt. We gotta get one that's not just come out when I taste it. And there's the apple. That's good. I'm sure the apple's gonna be better because I made it from fresh apples. Not peaches good too, though. Mm-hmm. What's not having a peach cobbler in a buttery crust? You can't mess it up. And an apple cobbler and a buttery crust. To me, these are better than the regular pie crust. They're just so good. It's like a buttery biscuit with some delicious filling. Thanks so much for watching Colored Valley Cooks. Where we cook, like mama did.