This Fried Apple Pie recipe uses an Italian sweet crust pastry recipe and combines this with a traditional Colonial-era mincemeat-like filling featuring apples, spices (cinnamon, nutmeg and vanilla) and raisins.
* 2 1/2 cups all-purpose flour
* 1 teaspoon sugar, white
* 1 teaspoon table salt
* 6 ounces butter, diced
* 1/4 cup shortening, diced
* 1 tablespoon white vinegar
* 1/4 cup water, if too dry, add water in table spoon increments
Instructions: Combine the flour, sugar and salt in mixer fitted with paddle. Add the butter and shortening and mix slowly till just incorporated. Add the vinegar and water in small amount – say over 4 installments. Mix until dough just comes together. Gather dough into a smooth disk, wrap in plastic wrap. Refrigerate for a minimum of 1 hour before rolling out. This can be frozen for up to a month.
Yield: enough dough for 5 hand pies or 2 single-crust 9-inch pies
Apple Pie Filling:
* 3 apples, Granny Smith, small dice
* 2 tsp fresh lemon juice
* 1 cup water
* 1/2 cup white sugar
* ¼ cup brown sugar
* 3 tsp cornstarch
* 1/2 tsp ground cinnamon
* 1/2 tsp salt * 1/8 tsp ground nutmeg
* ¼ tsp pure vanilla extract
Instructions: Combine the diced peeled apples and lemon juice together in a mixing bowl. Toss to mix well. Combine the water, vanilla, sugar, cornstarch, cinnamon, salt and nutmeg in a medium saucepan over medium-high heat and cook, stirring frequently, until mixture comes to a boil. Continue to cook at a constant boil for 2 minutes. Add the apples, return to a low simmer, and continue to cook at a simmer until apples are soft and sauce is thickened, about 8 minutes. Remove from the heat and set aside to cool. Chill thoroughly before filling pies.
Yield: about 2 1/2 cups filling
* 1 cup confectioners’ sugar
* 2 tablespoons milk
Instructions: Place the milk and sugar in a mixing bowl and stir until smooth and thick. Drizzle over warm pies once cooked and while still warm.
Yield: 1 cup
Pie Assembly and General Frying Instructions:
- First things first, heat your fryer to 350degrees. We suggest you use vegetable oil or peanut oil – any oil is good except for olive oil.
- Roll out chilled dough.
- Using a saucer or small side plate as a template, take a knife to draw around the plate and cut out a small circular disk of dough.
- Take 1 heaped tablespoon of pie filling and place in center of circle of dough.
- Fold one half of dough over to other side. Use finger or thumb to “crimp” the pastry edge and thoroughly seal the pie. (Take time on this step. if pie is not sealed tightly then it may split open when you fry the pie)
- Fry pies in small batches – perhaps maximum of 2-3 pies at a time to ensure frying oil retains its heat.
- Fry until pies are a light golden brown color – this should take around 3 minutes.
- Drain on kitchen paper
- When cooled slightly drizzle royal icing over the warm pies.