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Ingredients
- For the Fruit:
- 1/4 cup (1/2 a stick) of unsalted butter
- 1/4 cup of granulated sugar
- 2 Granny Smith apples, peeled, cored and chopped (about 2 cups)
- 1 tablespoon brown sugar
- 1/4 teaspoon of ground nutmeg
- 1/2 teaspoon of ground cinnamon
- For Homemade Dough:
- 2-1/2 cups of self-rising flour, divided
- 1/2 cup of vegetable shortening (like Crisco)
- 2 tablespoons of granulated sugar
- Yolk from one egg
- 1/2 cup of ice water
- 1 About 1 cup of vegetable oil, for the skillet
- Powdered sugar or granulated sugar, for dusting, optional
Details
Preparation time 30mins
Cooking time 35mins
Adapted from deepsouthdish.com
Preparation
Step 1
For the fruit, melt the butter and sugar together; add chopped apples and simmer covered, over medium heat for about 15 to 20 minutes. Remove from heat, sprinkle brown sugar, nutmeg and cinnamon over the apples, stir, taste and adjust sweetness. Set aside to cool.
For the dough, cut the shortening into 2 cups of the flour. Stir in the sugar, egg yolk and ice water until dough is sticky. Turn out onto a floured surface and sprinkle more flour on top, working it in until dough is smooth. Roll out to about 1/8 to 1/4 inch thick and cut into 4 to 6 inch circles. You may also pinch off golf ball-sized pieces and flatten individually by hand. Place about a half tablespoon of the cooled filling in the center of each round. Barely wet the edges of the round with water, fold over, lightly press down on the edges and the filling; seal the edges with the tines of a fork. Place all of the pies in a single layer onto a plate that has been lightly sprinkled with flour and refrigerate about 10 minutes.
Fry in a skillet, with about 1/2 inch of hot oil, until browned on both sides. Remove from the skillet, drain on paper towels and sprinkle with granulated sugar or dust with powdered sugar while still warm, if desired. Best served warm, but delicious cold too!
Cook's Notes: Oil must be hot (at least 350 degrees F) or dough will absorb too much grease and will disintegrate. Substitute canned biscuits, boxed pie crust mix (like Jiffy), or use a homemade or store-bought pie crust (Pillsbury recommended). You'll need two crusts, rolled out a bit thinner to get 12 pies. Can also substitute other types of apples. You may have a little bit of extra apple left over, depending on the size apples that you use and how large you make the pies. You can add that to yogurt, or use over pancakes, French toast, over oatmeal, or as a side dish just like any stewed apple.
To Use Dried Fruit: Combine two small packages (about 7 ounces each) of dried fruit in two cups of water and one cup of sugar in a heavy saucepan. Bring to a boil, reduce heat and simmer about 20 minutes. Add seasonings and proceed. Can also use peaches, apricots, mixed or other dried or fresh fruits.
To Deep Fry: Preheat deep fryer to 375 degrees F and fry, in batches to avoid chilling the oil, for about 3-1/2 minutes, or until golden brown. Shake basket gently after about 30 seconds to avoid the pastry from sticking.
To Bake: Preheat oven to 400 degrees F. Place the mini pies on a greased cookie sheet or pan. Make a couple of small slits in the dough so the steam will vent out, brush the tops with the juice from the pan or with an egg wash over each pie if desired, and sprinkle tops with a bit of granulated sugar. Bake in a 400 degree oven for about 20 minutes, or until golden brown.
For Peach Filling: For peach pies, or other juicy fruit such as pears, peel and chop the peaches, you'll want about 2 pounds. Set aside in a colander and let them drain for at least 30 minutes, then sprinkle with 1/4 cup of sugar before filling dough. Can also substitute any other stewed fruit for pie recipe.
For Strawberry Filling: Add 2 cups of hulled and mashed strawberries to a saucepan, add 1/2 cup of granulated sugar. Taste and increase sugar as needed, as strawberries will vary in sweetness. Stir in 1/4 cup of cornstarch and bring mixture to a boil. Cook until thickened, about 1 minute. Set aside to cool completely.
For Sweet Potato Filling: Combine 2 cups of mashed, cooked sweet potatoes, with 1/2 cup (1 stick) of softened butter, a cup of light brown sugar, packed, a pinch of salt, and 1/2 teaspoon each of cinnamon and nutmeg, and enough milk to moisten. Also can be made with leftover candied yams and sweet potato casserole.
For Chocolate Filling: Combine 2 cups of granulated sugar with 6 tablespoons of cocoa powder (like Hershey's). Add in 1/2 cup (1 stick) of melted butter.
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