Apple Stack Pie

This Appalachian recipe for apple stack pie was sent in by Appalachian Cooks member, Mike L. He has this to say about it,

APPLE STACK PIE

I’ve posted the recipe for Apple Stack Pie in the files for this group. It comes from the book: Shuck Beans, Stack Cake, and Honest Fried Chicken by Ronni Lundy. It’s made in a cast iron skillet and has three layers of biscuit like dough slathered with fried apples. Next time I make it, I’ll post a pic. It takes a little while, but not nearly as long as an Apple Stack Cake. I highly recommend this old fashioned dessert. Yes, you do bake it three times, adding a layer each time. No, the bottom layer doesn’t get too done. Magic of cast iron.

STACK PIE

from Shuck Beans, Stack Cakes and Honest Fried Chicken By Ronni Lundy

This recipe book can still be purchased on Amazon, here: Shuck Beans, Stack Cakes and Honest Fried Chicken By Ronni Lundy

Fried Apples

• 6 medium apples
• 2 tablespoons butter
• ¼ to ½ cup brown sugar

While butter is melting over low heat in a skillet, cut apples into fourths, core them, and then cut each
fourth into three more slices lengthwise. (Taste a slice of the apples and if it is really sweet, use a lesser
amount of sugar. Use more if they are really tart)

Toss the apples in the butter, cover, and cook over medium low heat for about 5 minutes, turning a
couple of times. Sprinkle sugar over the apples and let it melt just a bit, then gently turn the apples so
all the slices get coated with the sugar. Some of the apples will mush up a bit while others will stay in
slices—and that’s just what you want. Cook over medium-low heat for about 10 minutes until the sugar
begins to thicken a little bit into syrup, then serve hot.

Appalachian Apple Stack Pie

• Fried Apples (See above)
• 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• ½ cup black walnuts
• ½ teaspoon vinegar
• 2/3 cup milk
• ½ cup oil

Make the recipe for fried apples. (I make a larger amount of apples and use more in the Stack Pie and
have some others with a meal.)

While apples are cooking, sift flour, backing powder, and salt together into a large bowl, add the black
walnuts and mix. Add vinegar to the milk and stir, then pour into dry ingredients along with the oil. Stir
until the dough hangs together, then place on floured board and knead quickly one dozen times. Divide
the dough into three equal parts and round into balls.

Turn oven to 375 degrees. Place ¼ pound of butter in a 10 inch cast iron skillet, and put the skillet in the
oven until the butter melts. While the butter is melting, roll one ball of dough on a floured bowl in a
circle to fit in the bottom of the skillet. When butter is melted and you take the skillet out of the oven,
swirl the butter to cover the bottom of the pan and at least halfway up the sides. Put a circle of dough
in the skillet, return to oven and bake 12 minutes.

While it’s baking, roll the second circle of dough to fit. Remove the skillet from the oven when the 12
minutes are up and slather half the Fried Apples over the first layer of biscuit crust. Place the second
circle of dough on top and bake another 12 minutes. Roll the third layer. Slather the second crust with
the rest of the apples after the 12 minutes. And add the third layer. Bake 12 minutes. If the top crust is
not browned after 12 minutes, place under the broiler a few seconds till golden brown. Serve the whole
thing cut into wedges piping hot at the table. (I add a couple of handfuls of sugar to the dough as I
prefer the biscuit layers a little sweeter.)

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