FRIED APPLE PIES

By BobD

Ingredients

• 12 SERVINGS
• 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
• 2 About 2 quarts vegetable oil
• Confectioners sugar for dusting
• EQUIPMENT: a deep-fat thermometer

Details

Servings 12
Adapted from gourmet.com

Preparation

Step 1

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 puree 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 370F 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 370F 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.