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Active Time
1¼ hours
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Total Time
1¼ hours (plus chilling time)
This fried apple pie recipe from legendary chefEdna Lewisyields crispy fruit-filled turnovers you’ll want to make again and again. Long popular in the mountains of the American South, apple hand pies can be found at church picnics, crossroads country stores, and, if you are incredibly blessed, a close relative’scast-iron skillet. A cross between pie dough and biscuit dough, the pastry can be made using fingertips, a pastry blender, or food processor.
While you might think you know thebest apples for pie, this recipe throws a curveball. It calls fordried applesrather than fresh fruit, which you’ll rehydrate in apple cider for a robust, fruity pie filling. You can use sliced or diced dried apples, as long as you measure by weight—they’ll be mashed into a thick cinnamon-spiced purée.Dried peachesare a popular swap if you’d like to change it up, but don’t be tempted to swap inapplesauce, which is too wet and would sog out the crust. (If you want to take a shortcut, store-boughtapple buttermakes a worthy stand-in.) Spoon tablespoons of the filling onto rounds of dough, fold them into fat half-moons, and use a fork to crimp the edges of the dough to seal. Fry in hot oil until golden brown, then drain on paper towels or a wire rack.
Fried apple pies need no gilding, but if you’re inclined, dust the warm pies with powdered sugar orcinnamon sugar,用一个简单的釉powdered sugar icing用柠檬汁,或最好的生活and serve with a scoop of ice cream.
Ingredients
Makes 12 individual pies
Step 1
Whisk2½ cups (313 g) all-purpose flour,1 tsp. baking powder, and¾ tsp. Diamond Crystal or ½ tsp. Morton kosher saltin a large bowl to combine. Using a pastry blender or your fingers, work3 Tbsp. chilled unsalted butter, cut into ½" cubes, and3 Tbsp. chilled vegetable shortening, cut into ½" pieces, into dry ingredients until mixture resembles coarse meal. Whisk1 large eggwith ¼ cup ice water in a small bowl, then drizzle over flour mixture; stir gently with a fork to incorporate. Dough should hold together when squeezed. Stir in up to 1 Tbsp. more ice water if needed.
Step 2
Turn out dough onto a lightly floured surface, gather together, and knead a few times just until smooth (do not overwork). Divide in half and form into disks. Cover in plastic wrap and chill until firm, at least 1 hour.
Step 3
Bring4½ oz. unsulfured dried apples (about 2 cups),2 cups unfiltered apple cider,2 Tbsp. plus 1½ tsp. (packed) light brown sugar,1 tsp. finely grated lemon zest,¼ tsp. ground cinnamon, and 1½ cups water to a brisk simmer in a medium saucepan; season with a pinch of salt. Cook, stirring occasionally and mashing apples with a potato masher as they soften, until a thick purée forms, 20–25 minutes. Let filling cool.
Step 4
Divide 1 disk of dough into 6 equal pieces. Working with one piece at a time, roll out dough on a lightly floured surface to a 6"-diameter round. Place 2 heaping Tbsp. of apple pie filling in center of round (you may have some filling left over at the end). Brush edges of dough with water, then fold up and over filling to form a half-moon shape, pressing out any air around filling. Crimp edges firmly with a fork to seal. Transfer to a parchment-paper-lined rimmed baking sheet and chill while you repeat with remaining dough disk and filling.
Step 5
Fit a large Dutch oven or other heavy pot with thermometer and pour invegetable oilto come 2" up sides. Warm oil over medium heat until thermometer registers 360°–370°. Working in batches of 3 or 4 and returning oil to 360°–370° between batches, fry pies, turning occasionally, until pie crusts are deep golden brown, 7–9 minutes. Transfer to a wire rack set inside a large rimmed baking sheet to drain.
Step 6
Just before serving, dust warm pies with powdered sugar.
Do Ahead:Apple pie filling can be made 3 days ahead; cool to room temperature, store in an airtight container, and refrigerate. Dough can be made 3 days ahead; keep chilled.
Editor’s note:This recipe was first printed in the January 2008 issue ‘Gourmet.’ Head this way for more ofour favorite apple desserts→
Leave a Review
Reviews (7)
Back to TopI make all kinds of fried pies If you sub home made crust with Pillsbury already Crust you can cut the preap time to 1 hr .I am from Arkansas and belive me they are just as good.You will need 3 crust to get 12.
shurt
Arkansas
10/27/2011
I didn't have dried apples and did not want to make my own pastry so here's what I did instead: used 3 fresh apples 2 1/2 tblsp brown sugar lemon zest 1/4 tsp cinnamon about 1/4 cup cider 2 pre-made pie crusts (cut into 6 circles each using a martini glass) sliced apples thinly and put into a pan with the dry ingredients, zest, and cider until apples were soft (but not mushy) and liquid was gone. Filled each circle with enough filling to still be able to fold over, wet edges, and crimp shut with a fork. I had some filling left over. used a deep frier for about 7 minutes sprinkled with raw sugar when they were done (i might add more granulated sugar to the filling next time instead) My family loved them and it was so so easy to make.
franz17
Jersey Shore
10/6/2010
I don't know why you use the dried apples, but you should. That's how they're always made, and they just don't taste the same with fresh apples. My husband's grandma makes them with biscuits, which I don't like. My grandma makes a similar dough to this recipe, but uses all lard, which makes them super flaky (lard has 1/3 of the calories and 1/3 of the cholesterol of butter, thanks). I'll probably make this recipe...I'm craving these, and I don't have time to go up to the mountains to see how my grandma makes them (she never measures or writes anything down).
Anonymous
Winston-Salem, NC
11/8/2009
Ugh. Not not not good cold.
MaryILang
9/24/2008
This was good, but I ran out of filling with 1/3 of my dough left. I used homemade plum jam as filling for the rest, which was almost as good (but not quite). In addition, I'm not entirely clear why I had to use dried apples when I more or less reconstituted them... thoughts?
MaryILang
9/19/2008
Can't give this particular recipe a review, but I'll bet it's terrific. My family has made them forever. Instead of making pastry I roll out refrigerated buttermilk biscuits, and I fry the pies in a cast iron skillet vs. deep frying. Easy and delicious.
ccwinslow
Winston-Salem, NC
7/16/2008
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