DIY: Fried Apple Pies

November 9, 2009 - 1:45pm

Autumn is by far my favorite season. I love the crisp air, the falling leaves, and, most importantly, the food. Autumn is when I feel like baking bread, making soup, and baking pies.

Recently I went apple picking with my husband, Red, and sure enough, like many people do, we came home with far too many apples. I love apples, and could eat them all day long, but we came home with 20 pounds of apples. Red loves to make apple pies, but eight pies later,  we'd both had our fill — and we still had pounds and pounds of apples to use up. So, I thought back to the days of my youth — when diabetes and high cholesterol were strictly the fears of old people — to McDonalds fried apple pies. I like apple pies, and I like fried things, so what could possibly be better? (The answer: nothing.)

The Filling

2 1/2 pounds apples; peeled, cored, and chopped
1/2 cup white sugar
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
Splash Grand Marnier, rum, and/or brandy (optional, but highly recommended)

The Crust

2 1/2 cups flour
3 tablespoons butter
3 tablespoons shortening
1 egg, beaten
1/2 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
Vegetable oil for frying

Alternately, you can use packaged biscuits (like Pillsbury) for the crust. This will give you a lighter, fluffier crust, but it doesn't keep as well, and should also be cooked immediately prior to eating.

Make Dough

Using either a pastry blender or your fingertips, mix the flour, butter, shortening, baking powder, and salt in a bowl. Whisk an egg in the milk, drizzle over the flour mixture, and gently stir until just combined. Squeeze some dough together. If it doesn't hold add milk — 1 teaspoon at a time — until it holds together. Knead the dough three (3) or four (4) times. Separate the dough into two (2) balls, and refrigerate for at least an hour.

Make Filling

Heat three (3) tablespoons of butter over high heat. Add the apples and toss until glazed in the butter. Reduce the heat to medium, and cover for about five to seven minutes. Increase the heat to high, then add the sugars, cinnamon, and liquor. Cook the apples at a rapid boil, until the apples break down and the filling becomes syrupy.

Make Pies

Divide each ball into six (6) pieces, and roll out into a 6" circle. Alternately, you can use this Progressive 4-piece Dough Press Set which is a handy cutter, folder, and crimper all in one. Place two heaping spoonfuls of filling, fold in half, and crimp with the tines of a fork. Transfer to a large piece of either floured parchment or wax paper, and repeat until the dough is used up.

Fry Pies

Heat oil in a cast iron skillet over medium heat to 360 degrees. Fry pies two (2) or three (3) at a time, turning occasionally until a deep golden brown. Place fried pies on a cooling rack. Let pies cool slightly, then sprinkle powdered sugar over the tops, and serve.

Reheat oil between batches.

 

Story and Photo Copyright 2009 Shoestring, LLC.

About The Author Related Articles
Photo of Meghan Udell
Meghan Udell grew up on the mean streets of Chicago, but yearned for the often eccentric, eclectic, surreal and starving art world. Her consummate resourcefulness and creativity served her well in the oddest of college jobs: sharecropper; cultish coffee shop barista; gravedigger; christmas tree seller, and image retoucher for L.A.'s adult film industry. Meghan's DIY attitude and adept craftiness have helped her create kick-ass advertising campaigns for some of America's biggest brands, as well as the lust-worthy hipster loft she shares with her husband and their two adorably misbehaved Pointer mixes. When not surfing, rock climbing, volunteering at charities, color-coding her friends' closets, or sharing her sarcastic wit, Meghan is the creative mastermind behind the burgeoning Bargainista Media publishing empire.
A few weekends ago, our friends Tyler & Morgan came...
Late last night, 14+ hours of traveling and 7 flight...
Just over a year since finding out — after many,...
Discuss | Print | E-mail | Feeds
Share/Save