What’s more Southern than good ole apple pie? Fried Apple Hand Pies!
Fried Apple Hand Pies
Makes about 9
- 2½ cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar
- 1 cup cold unsalted butter, cut into ½-inch pieces
- 1 tablespoon apple cider vinegar
- 4 to 6 tablespoons ice water
- 3 cups chopped peeled Granny Smith apples (about 3 large)
- 2⁄3 cup firmly packed light brown sugar
- 2 tablespoons unsalted butter
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh lemon juice
- 1 tablespoon apple cider or apple juice
- 2 teaspoons cornstarch
- Canola oil, for frying
- Confectioners’ sugar
- For dough: In the work bowl of a food processor, pulse together flour, salt, and granulated sugar. Add butter, and pulse until mixture is crumbly. Gradually add vinegar and ice water, pulsing just until a dough forms. Turn out dough onto a lightly floured surface, and divide in half. Shape each half into a disk, and wrap with plastic wrap. Refrigerate until firm, 30 to 45 minutes.
- For filling: In a large skillet, cook apples, brown sugar, butter, cinnamon, and lemon juice over medium-high heat, stirring occasionally, until apples are tender, 6 to 8 minutes. In a small bowl, whisk together apple cider or juice and cornstarch until smooth; stir into apple mixture. Cook until slightly thickened, about 1 minute. Let cool completely.
- In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- On a lightly floured surface, roll each dough disk to ⅛-inch thickness. Using an inverted cereal bowl, cut 5½-inch circles from dough, gently re-rolling scraps to use all dough. Spoon 2 heaping tablespoons apple mixture in center of each dough circle. Brush edges of dough with water. Fold dough in half to cover apples, and press edges with a fork to seal. Freeze pies until cold, about 5 minutes.
- Fry pies two at a time, turning occasionally, until golden brown, about 5 minutes. Let drain on paper towels. Sift with confectioners’ sugar before serving.
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