Fried Apple Pies: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Makes12 individual pies

Active Time:1 1/4 hr
Start to Finish:3 hr (includes making pastry)

January 2008

These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite aunt's hot cast-iron skillet. The fat half-moons of crisp, chewy dough ooze with spiced stewed dried apples. The other traditional filling is dried peaches.

For Pastry

2 1/2 cups all-purpose flour
3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons cold vegetable shortening (preferably trans-fat-free), cut into 1/2-inch pieces
1 teaspoon baking powder
3/4 teaspoon salt
1 large egg, lightly beaten
4 to 5 tablespoons ice water

For Filling

4 1/2 oz unsulfured dried apples (2 cups)
2 cups unfiltered apple cider
1 1/2 cups water
2 1/2 tablespoons packed light brown sugar
1 teaspoon grated lemon zest
1/4 teaspoon cinnamon

For Frying and Serving

About 2 quarts vegetable oil
Confectioners sugar for dusting

Equipment:

a deep-fat thermometer

Make pastry:

Blend together flour, butter, shortening, baking powder, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture just resembles coarse meal. Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.
Gather dough and knead just until smooth, 3 or 4 times, on a lightly floured surface (do not overwork, or pastry will be tough). Form dough into 2 (5-inch) disks and chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make filling:

Briskly simmer all filling ingredients and a pinch of salt in a heavy medium saucepan, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick purée forms, about 20 minutes. Cool completely.

Make pies:

Divide 1 disk of dough into 6 equal pieces. Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 6-inch round, then put 2 heaping tablespoons of filling in center. Lightly moisten edge with water and fold dough over to form a half-circle, pressing out air around filling, then pressing edge to seal. Transfer to a large sheet of parchment paper and press floured tines of a fork around edge. Make more pies with remaining dough and filling (you may have some filling left over).

Fry pies:

Set a cooling rack on a large baking sheet or tray. Heat 2 inches of oil in a 4- to 5-quart heavy pot (preferably cast-iron) over medium heat until it registers 360 to 370°F on thermometer. Fry pies, 3 or 4 at a time, turning occasionally, until deep golden-brown, 7 to 8 minutes per batch. Transfer to rack to drain. Return oil to 360 to 370°F between batches.
Dust warm pies with confectioners sugar before serving.

Cooks' notes: Filling can be made 1 week ahead and chilled, covered. Bring to room temperature before using.
Pastry dough can be chilled up to 2 days.
Pies are best the day they're fried but keep, wrapped in foil once completely cooled, at room temperature 1 day.

Photograph by Romulo Yanes