Fried Apple Pies
- Level: Intermediate
- Total: 2 hr 12 min
- Prep: 1 hr
- Inactive: 30 min
- Cook: 42 min
- Yield: 6 (5-inch) pies
- Level: Intermediate
- Total: 2 hr 12 min
- Prep: 1 hr
- Inactive: 30 min
- Cook: 42 min
- Yield: 6 (5-inch) pies
Ingredients
Pie Dough:
3 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
1 cup (2 sticks) unsalted butter, very cold, cut into 16 pieces
1/4 cup lard, very cold, cut into 4 pieces
8 to 12 tablespoons ice water
Apple Filling:
4 tablespoons unsalted butter
4 tablespoons light brown muscavado sugar
1/4 cup Calvados
3 Granny smith apples, peeled, cored and cut into 1/2-inch dice
3 Golden Delicious apples, peeled, cored and cut into 1/2-inch dice
1 tablespoon fresh lemon juice
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
Assembly:
1 quart peanut or canola oil
Chilled dough circles
Apple filling
1 cup sugar mixed with 2 tablespoons ground cinnamon
Directions
- 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.
Apple 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.
Assembly:
- 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.
