Fried Apple Pies Tarts
	yields 12 pies.
	Ingredients:
	2 tablespoons Butter
	2 pounds Apples -- cored and chopped
	1/2 teaspoon Ground cinnamon
	1 pinch Nutmeg
	1/4 cup Sugar
	1/4 cup Light-brown sugar
	1 1/2 cups Apple juice
	Juice of 1/2 lemon
	1 teaspoon Vanilla
	1 tablespoon Cornstarch
	3 cups Flour
	2 teaspoons Sugar
	1 1/2 teaspoons Salt
	1/4 teaspoon Baking powder					What's for Dinner
	6 tablespoons solid vegetable shortening
	1 Egg					Back	Menu
	3/4 cup Milk
	Creativity:
	Powdered sugar -- in shaker
	2 scoops Vanilla bean ice cream
	Caramel sauce
	Fresh sprigs of mint
	Method:
	Preheat the fryer. In a sauce pan, melt the
	butter. Add the apples and saute for 2 minutes. Stir
	in the cinnamon, nutmeg, 1/4 cup sugar, and brown
	sugar. Continue sauteing for 1 minute, stirring
	constantly to dissolve the sugar. Add the apple juice and
	lemon juice. Bring the liquid up to a boil. Add
	cornstarch dissolved in 1 tablespoon water. Whisk
	the vanilla and slurry into the liquid. Reduce the
	heat to a simmer and cook for 4 to 6 minutes, or
	until the apples are half cooked. Remove from the heat and
	cool completely. In a mixing bowl, sift the flour,
	sugar, salt and baking powder, together. Cut in the
	lard until it resembles coarse meal. In small bowl,
	whisk the egg and milk together. Gradually add the
	egg mixture to the flour mixture, working it to make
	a thick dough. Break the dough into 12 equal
	portions. On a lightly-floured surface, roll the
	dough pieces into thin rounds, about 5 inches in
	diameter. Put 1/4 cup of the mixture in the center
	of each round, fold over and crimp the edges with a
	fork. Fry the pies, two to three at a time, in the
	hot oil, until golden-brown. Remove from the oil and
	drain on a paper-lined plate. Powder the pies with
	powdered sugar. Lay the pies on a platter and serve
	with vanilla bean ice cream. Garnish with a drizzle
	of caramel sauce, powdered sugar, and fresh mint.