Fried Apple Pies
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1 tsp
Baking Powder3 tsp
Salt1 large
Egg (lightly beaten)2 cups
Apple Cider (unfiltered)1.5 cups
Water2.5 tbsps
Light Brown Sugar (packed)1 tsp
Lemon Zest (grated)1 tsp
CinnamonDirections:
1
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
2
Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated
3
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
4
Gather dough and knead just until smooth, 3 or 4 times, on a lightly floured surface (do not overwork, or pastry will be tough)
5
Form dough into 2 (5-inch) disks and chill, wrapped in plastic wrap, until firm, at least 1 hour
6
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
7
Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated
8
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
9
Gather dough and knead just until smooth, 3 or 4 times, on a lightly floured surface (do not overwork, or pastry will be tough)
10
Form dough into 2 (5-inch) disks and chill, wrapped in plastic wrap, until firm, at least 1 hour
11
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
12
Cool completely
13
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
14
Cool completely
15
Make pies: Divide 1 disk of dough into 6 equal pieces
16
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
17
Lightly moisten edge with water and fold dough over to form a half-circle, pressing out air around filling, then pressing edge to seal
18
Transfer to a large sheet of parchment paper and press floured tines of a fork around edge
19
Make more pies with remaining dough and filling (you may have some filling left over)
20
Divide 1 disk of dough into 6 equal pieces
21
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
22
Lightly moisten edge with water and fold dough over to form a half-circle, pressing out air around filling, then pressing edge to seal
23
Transfer to a large sheet of parchment paper and press floured tines of a fork around edge
24
Make more pies with remaining dough and filling (you may have some filling left over)
25
Fry pies: Set a cooling rack on a large baking sheet or tray
26
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
27
Fry pies, 3 or 4 at a time, turning occasionally, until deep golden-brown, 7 to 8 minutes per batch
28
Transfer to rack to drain
29
Return oil to 360 to 370°F between batches
30
Dust warm pies with confectioners sugar before serving
31
Set a cooling rack on a large baking sheet or tray
32
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
33
Fry pies, 3 or 4 at a time, turning occasionally, until deep golden-brown, 7 to 8 minutes per batch
34
Transfer to rack to drain
35
Return oil to 360 to 370°F between batches
36
Dust warm pies with confectioners sugar before serving