Fried Apple Hand Pies

 30 Cook time | 45 Prep time | 18 Serves | Med Skill

 Ingredients

 
    For the Pie Dough

•     2 1/2 cups plain flour plus more for dusting
•     2 teaspoons sugar
•     1/2 teaspoon salt
•     1/4 cup shortening, chilled and cut into pieces
•     1 1/2 sticks cold butter, diced
•     4 to 8 tablespoons ice water
•     2 teaspoons apple cider vinegar

    For the Filling

•     2 tablespoons unsalted butter
•     2 Braeburn apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound)
•     2 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound)1/4 cup sugar
•     Scant 1/2 teaspoon ground cinnamon
•     1/2 teaspoon salt
•     Pinch ground ginger
•     Pinch ground nutmeg
•     2 teaspoons lemon juice
•     Oil, for frying
•     1 egg

 Method

• For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add in the ice water and vinegar, 1 tablespoon at a time, and pulse until the mixture just comes together. Turn the dough out onto a large piece of plastic wrap and press into a large disc. Refrigerate for at least 1 hour.

• For the filling: Melt the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes. Sprinkle with the sugar and stir. Add the cinnamon, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes. Stir in the lemon juice and remove from the heat. Set aside to cool completely, about 30 minutes.

• Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface. Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.

• Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature.

Cook's Note: The pies can be frozen for up to 6 months before frying. Frozen pies will take about 8 minutes to fry. You can also refrigerate the pies for up to 2 hours before frying.


Fried Apple Hand Pies
These Apple Hand Pies are compact and heavenly, and bring back recollections of those little pies in the supermarket checkout line. You could utilize this base cake formula and blend and match a wide range of pie fillings to suit your tastes and go through occasional natural product.

Crusty fruit-filled treat: provincial, flaky, tart, and hot. The most notable of American conventions.

These grand little pies bundle up the best parts of crusty fruit-filled treat, wipe out a considerable measure of the work, and convey tasty, addictive organic product wrapped-in-outside that can be stowed away in your pocket for safety's sake.

The mixture for this formula is truly quite recently staggering. I concede that I was fairly distrustful at to start with, as it contained acrid cream. I had never heard or seen harsh cream utilized as a part of a pie or baked good mixture some time recently, so it surely made me raise an eyebrow. However, similar to the great trooper that I am, I moved forward. This mixture has such an unfathomably rich, flaky surface, much like that of an overlaid batter you would make for croissants. When you chomp into one of these pies, the outside just pieces and breakes, which is fundamentally a covering darling's blessing from heaven.

I made two alterations to this formula (and those progressions are reflected in the formula as it's composed underneath):

The first formula required A LOT of time chilling fixings and the mixture at various advances, which I have now consolidated a bit. I didn't observe there to be any decrease in the nature of the last hull thusly. I additionally made the batter blending stage somewhat less demanding to execute, too.

I added a little cinnamon to the filling – I can't trust I forgot it initially!

I couldn't hold up to get these prepared and cooled enough for Joseph to attempt one. When I revealed to him I had influenced him little apple to hand pies, he stated, "APPLE PIE?!?!"

I gave him half of one and he went over and sat on the chimney, took a nibble, and stated, "Mmmmmmmm!" He cleaned it off rapidly and afterward asked for the other half. I'm happy to the point that I could make his crusty fruit-filled treat dreams work out as expected, ha!

These hand pies are a fabulous alternative for switching up the customary cut of pie and frozen yogurt and would be particularly welcome as a sweet at an outside social event or one that included little youngsters.

Also, truly, for the child within each one of us – what's greatly improved than a cut of crusty fruit-filled treat that you can get and bear with you?