We have a great fried apple pie recipe on our site, one that calls for canned apple pie filing or dried apples. But this time of year, you need to make fried apple pies with fresh apples. Here’s the recipe for doing so.
For the filling
2 cups diced apple pieces (diced into 1/4-inch pieces)
1 tablespoon lemon juice
3 cups water
1 1/2 tablespoons flour
1 cup sugar
2 tablespoons butter
1 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves
- In a medium bowl, mix the apples, lemon juice, water, flour, and sugar together. Melt the butter in the microwave. Stir in the spices and the butter and let the filling cook for another couple minutes. Set the filling aside.
4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
12 tablespoons very cold butter
3/4 cup very cold water
- Mix the flour, sugar, and salt together.
- Cut the butter into the flour mixture with a pastry blender until the mixture is granular.
- Add the cold water and mix with a fork until the dough begins to come together. Remove the dough to the counter and knead it just until you have a dough ball.
- Roll the dough out until it is about 3/16-inches thick. Using a bowl as a template, cut five-inch circles with a sharp knife. Place a heaping spoonful of filling on each circle. With a pastry brush, dampen the edges with water. Fold the circle over and press the wetted edges together with the tines of a fork to seal the pocket.
- Heat three inches of vegetable oil until hot, about 355 degrees. Slip the pastries into the hot oil one or two at a time allowing the temperature of the oil to recover after each. Let them cook for eight to ten minutes or until golden-colored.
- Remove them to a plate covered with paper towels. Serve them hot or cold.
Tips for Success
The apple dices must be no larger than 1/4 inch else they may not cook through.
- It is important that the dough remains cold so that the butter particles remain solid and not melt before cooking. If the dough does not feel cool, chill it in the refrigerator for an hour or more.
- Make up at least most of the pies before starting to cook. That way you will not be rushed to make up pies while others are cooking.
- Roll the dough thin, less than 1/4 inch.
- Don’t put too much filling in each pie. If the filling tries to slip out as you seal the edges, you are using too much filling.
- Make sure the edges seal. Water brushed on the portions to be sealed helps the two layers stick together. Filling on the edges makes the pie more difficult to seal.
- The temperature of the oil is important to success. If it is too hot, the pies will burn before cooking completely. If too cool, they will tend to be soggy. A thermometer is helpful.
- The oil needs to be deep enough that the pies will be immersed. Turn the pies often so that any portion resting on the bottom of the hot pan will not burn.