Fried Apple Pies Recipes

FRIED APPLE PIES

Steps:

• Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Peel and dice the apples and place them in a saucepan. Combine the sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool.
• Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).
• In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.

FRIED APPLE PIES

Steps:

• Filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon and lemon juice. Cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.
• When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on each biscuit circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork.
• Preheat deep-fryer with oil to 350 °F.
• Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.

FRIED APPLE PIES

Steps:

• Preheat oil for frying.
• 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 water and lemon juice. Bring the liquid up to a boil.
• Add corn starch dissolved in 1 Tablespoon of water.
• Whisk the vanilla and slurry into the liquid. Reduce the heat to a simmer and cook for 15 - 20 minutes, or until the apples are soft. Remove from heat and cool completely.
• In a mixing bowl, sift the flour, sugar, salt and baking powder, 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 paper towels.
• Powder the pies with the powdered sugar. May serve with vanilla ice cream.

FRIED APPLE PIES

Steps:

• Heat a large cast-iron skillet over medium heat. Add the brown sugar, butter and 1 tablespoon water. Cook, stirring, until the sugar is dissolved and the mixture is bubbling. Add the apples, vanilla, salt, cinnamon and lemon juice. Mix together the cornstarch and 1 tablespoon water in a small bowl to create a slurry. Add the cornstarch mixture to the skillet and stir to combine. Cook, stirring occasionally, until the apples are tender, about 5 minutes. Pour into a heatproof bowl and let cool completely. You can make this ahead of time and chill in the fridge a day or so in advance if needed.
• To make the pies, roll each biscuit into about a 5-inch circle that is about 1/8 inch thick. Spoon 2 generous tablespoons of the apple filling on each round of dough, just off center. Use your finger and run a little water around the edges to help them seal completely. Fold one half of each circle over onto the other half and seal in the apple filling, forcing out any air that you can. Press the edges together and crimp with a fork. Continue until they're all assembled.
• Heat the oil in a high-sided skillet over medium heat until it reaches 350 degrees F. Fry the pies 2 or 3 at a time for about 5 minutes, carefully turning them halfway through. Remove them to a paper towel-lined baking sheet to drain.
• When all the pies are fried, sift the confectioners' sugar over top. Serve with Cinnamon-Caramel Sauce or store-bought caramel sauce.
• Mix the brown sugar, half-and-half, butter and a pinch of salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, 2 to 3 minutes. Whisk in the vanilla, cinnamon and a second pinch of salt and cook another minute to thicken further. Turn off the heat and allow to cool to room temperature before serving. Chill if not using immediately.

FRIED APPLE PIES

Steps:

• Whisk the flour with the salt and sugar in a large bowl. Toss half the butter and lard in the flour to coat, then use a pastry blender or knives or your fingers to cut in the fats until pea sized or a bit smaller. Toss the rest of the butter and lard into the mixture, then cut in again until the mixture resembles coarse meal with some larger chunks of fat throughout.
• Use your finger to draw a trench down the center of the mixture, and sprinkle about 2 tablespoons of the water down the trench and around the outside of the flour. Toss the flour with the water using your fingers or a rubber spatula. Repeat until the dough comes together in shaggy chunks. Turn the dough onto a lightly floured board and use the heel of your hand to smear pieces of dough away from you. Gather the dough together with a pastry scraper and press into a large disk. Wrap tightly and refrigerate a few hours before using.
• On a lightly floured surface, roll the dough just slightly thicker than 1/8-inch. Cut out 5-inch circles, place on parchment on a baking sheet, and chill while you prepare the filling.
• Melt the butter in a large saute pan over high heat. Add the brown sugar and cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Add the Calvados and cook for 1 minute.
• Add the apples and cook for 5 minutes, stirring occasionally. Add the lemon juice, cinnamon and ginger and cook until the apples are caramelized and just cooked through, about 10 minutes longer. Scrape into a shallow bowl or onto a baking sheet and let cool to room temperature.
• Place 1 of the dough circles on a flat surface and place a few tablespoons of the apple filling onto one half of each circle of dough. Brush a little cold water around the circumference of the dough and fold it in half so the other side comes down over the apple filling. Seal the pie and make a decorative edge by pressing the edges of the dough together with the back of a fork. Place the pies on a baking sheet lined with parchment paper to chill for 30 minutes.
• Heat the oil in a large saucepan until it reaches 360 degrees F on a deep-fry thermometer. Fry the pies, 2 at a time until golden brown, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Let drain for 10 seconds then toss with the cinnamon sugar. Serve.

ZU'S FRIED APPLE PIES

Steps:

• Place the apples into a saucepan with the sugar and cinnamon, and bring to a simmer over low heat. Cook the apples, stirring frequently, until soft, about 10 minutes; mash the apples with a fork to form a chunky applesauce. Set the apple filling aside.
• Whisk flour and salt together in a bowl, and cut in the shortening with a pastry cutter until the mixture resembles coarse crumbs. Stir in water until the dough is moistened, and knead several times just until dough holds together. Place dough onto a floured surface, pat into a round, and roll out 1/8-inch thick. Use a large round cookie cutter (4 inches in diameter) to cut the dough into 8 rounds.
• Place a heaping tablespoon of apple filling onto the center of a dough round, and use your finger to moisten the edge of the crust with cold water. Fold the dough over the filling, and crimp the edges with a fork to make a half-moon-shaped pie. Repeat with remaining dough and filling.
• Pour the oil into a skillet over medium-high heat, and gently lay 2 or 3 pies into the hot oil. Fry to a golden brown color, 2 to 3 minutes per side. Drain the pies on paper towels. Sprinkle a pinch of confectioners' sugar over each pie to serve. Allow to cool for at least 10 minutes before serving.

FRIED APPLE PIES

Steps:

• Make pastry:
• Blend together flour, butter, shortening, baking powder, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture just resembles coarse meal. Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.
• Gather dough and knead just until smooth, 3 or 4 times, on a lightly floured surface (do not overwork, or pastry will be tough). Form dough into 2 (5-inch) disks and chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling:
• Briskly simmer all filling ingredients and a pinch of salt in a heavy medium saucepan, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick purée forms, about 20 minutes. Cool completely.
• Make pies:
• Divide 1 disk of dough into 6 equal pieces. Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 6-inch round, then put 2 heaping tablespoons of filling in center. Lightly moisten edge with water and fold dough over to form a half-circle, pressing out air around filling, then pressing edge to seal. Transfer to a large sheet of parchment paper and press floured tines of a fork around edge. Make more pies with remaining dough and filling (you may have some filling left over).
• Fry pies:
• Set a cooling rack on a large baking sheet or tray. Heat 2 inches of oil in a 4- to 5-quart heavy pot (preferably cast-iron) over medium heat until it registers 360 to 370°F on thermometer. Fry pies, 3 or 4 at a time, turning occasionally, until deep golden-brown, 7 to 8 minutes per batch. Transfer to rack to drain. Return oil to 360 to 370°F between batches.
• Dust warm pies with confectioners sugar before serving.