cider, nutmeg and mace flavor the batter for these
giant doughnut holes, which fry up with a thick crust.
A toss with cinnamon sugar finishes them off.
isn’t heavy lifting — unless you attempt a slab pie and
the slab measures 21 by 15 inches. Then, it demands core
You make this
discovery after slicing 15 pounds of apples, rolling 6
pounds of pastry, grinding 2 pounds of crumble and
sprinkling 1 pound of sugar. Grasping two corners of the
pan, you tug. Hard. Muscling 24 pounds of pie into a hot
oven, you learn, is easy — compared with getting it out.
of the 21-inch wide, 400-degree slab pie strikes you —
right at T7, mid-thoracic spine. Justin, the physical
therapist you later engage, identifies the spot when he
prods your back and declares: “Here?” Followed by:
“What were you lifting again?”
prescribes stretches and crunches, which you attempt to
work, while he and his colleagues plan their weekend of
hiking and apple picking, followed by apple-cider doughnuts.
It occurs to you that doughnuts, too, feature fall’s best
fruit. They’re quick, delicious — and extremely
minutes per batch
doughnut holes don’t require the rising, resting and
3 cups flour
1/4 cup sugar
(1/2 stick) unsalted butter, melted
1 cup apple
1 quart ghee
(shelved near the oil) or canola oil
1 cup sugar
1 Mix: In a
large bowl, whisk together flour, sugar, baking powder,
baking soda, nutmeg, salt and mace. In a separate bowl,
whisk together butter, egg and cider. Pour wet ingredients
over dry and mix with a wooden spoon just until a thick
dough comes together.
2 Test: In a
heavy pot at least 3 inches deep, heat 2 inches of ghee (or
oil) to 350 degrees. Using a 1 1/2-inch diameter ice-cream
scoop, scoop up a generous ball of dough and drop it in.
Cook, 4 minutes. Scoop out with a slotted spoon and drain on
paper towels. Wait 1 minute. Cut in half. If done, you’re
good to go. If not, add 1 minute cooking time to your next
3 Fry: Scoop
balls of dough into hot ghee (or oil), without crowding.
Fry, rotating spheres now and then, until deep brown outside
and cooked through inside (4 or 5 minutes, depending on your
test doughnut). Repeat, frying all doughnuts.
4 Shake: In a
paper sack, shake together the sugar and cinnamon for the
topping. Drop in doughnuts a few at a time, and shake to
coat. Munch while warm.