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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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in a medium bowl, mix the flour with the salt and baking powder. in a large bowl, combine the hot milk with the shortening and stir just until nearly melted; there should be a few pea-size pieces of shortening left. add the flour and stir with a fork just until a dough forms. gather the dough and knead until smooth. roll the dough into a 6-inch log, wrap in plastic and refrigerate until chilled, at least 2 hours. in a medium saucepan, combine the apples with the water and bring to a boil. cover and cook over low heat, stirring occasionally, until the apples are very soft and the liquid has been absorbed, about 45 minutes. add the brown sugar and mash with a fork or potato masher until blended. stir in the raisins and let cool. cut the log of dough into 12 even pieces and roll each piece into a ball. working with half of the balls at a time, on a very lightly floured surface, roll out each ball to a 6-inch round. brush the edges with water. mound 2 heaping tablespoons of the apple filling on the lower half of each round. fold the dough over the filling to make a half-moon, leaving a 1/2 -inch border; press the edges to seal. using a lightly floured fork, crimp the edges decoratively. transfer the pies to a large, lightly floured baking sheet and repeat with the remaining balls of dough and filling.