MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fried Apple Pies
Categories: Pies, Pastry, Fruits
     Yield: 16 servings

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     4 tb Unsalted butter
   1/4 c  Granulated sugar; +2 tb
   1/2 ts Ground cinnamon
     1 pn Powdered ginger
   1/4 ts Kosher salt
     6    Granny Smith apples; peeled,
          - cored, sliced 1/4" thick

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   3/4 c  Shortening; cold
 2 1/2 c  A-P flour; more for dusting
 1 1/4 ts Kosher salt
     1 ts Granulated sugar
   1/2 ts Baking powder
     1 lg Egg yolk
   3/4 c  Whole milk
          Oil; for deep-frying
          Confectioners' sugar; for
          - dusting

 Make The Filling:

 In a large cast-iron skillet over medium-low heat, melt the butter.
 When the foam begins to subside, stir in the granulated sugar,
 cinnamon, ginger (if using), and salt. Add the apples and cook,
 stirring frequently, until they are very tender and most of the
 liquid has evaporated, 25-30 minutes. Transfer to a large rimmed
 baking sheet and set aside to cool to room temperature while you
 prepare the crust. (If you leave the apples in the cast iron, they
 may discolor.)

 Make The Crust:

 In a large bowl, add the shortening, flour, salt, granulated sugar,
 and baking powder. Using a pastry blender or fork, cut the fat into
 the dry ingredients. In a medium bowl, whisk together the egg yolk
 and milk, then pour into the flour mixture. Still using the pastry
 blender, work the wet ingredients into the flour mixture just until
 a shaggy dough comes together. Press into a 2" thick disk and
 refrigerate for at least 20 minutes and up to overnight.

 Line a large baking sheet with parchment paper and set aside. Fill
 a small bowl with cold water and set by your work surface. Lightly
 flour a clean work surface and a rolling pin, then retrieve the
 dough from the fridge and cut into two equal pieces. Return one
 piece to the fridge and place the second one on your work surface.
 Roll the dough out to an even sheet, just barely 1" thick, lightly
 flouring the dough as needed to prevent sticking. Using a 3-3/4"
 biscuit cutter, punch circles from the dough, setting the scraps
 aside.

 Assemble the pies one at a time for the best results: Brush the
 outer edge of one circle lightly with water, then place 3 tb (about
 2 oz) of the apple filling in a neat bundle at the center of the
 circle. Fold the dough tightly in half over the filling, gently
 pressing any air out of the pocket as you fold. Pinch the edges to
 seal, place the pie on the prepared baking sheet, and gently crimp
 the edges with the tines of a fork. Continue rolling, cutting, and
 shaping the remaining piece of dough in this manner, then press the
 scraps from both sheets together and reroll only once. Refrigerate
 the pies for at least 20 minutes and up to 3 hours (or wrap tightly
 in plastic wrap and freeze for up to 3 months).

 When you are ready to fry the pies, in a large, heavy pot, add
 enough oil to reach 2-1/2" up the sides of the pot. Heat until the
 oil registers 350°F/175°C on a deep-fry thermometer. Line a second
 baking sheet or a large heat-resistant platter with paper towels
 and set by the stove.

 Working in batches, fry the pies, turning occasionally and
 maintaining an oil temperature between 330 and 360°F, until evenly
 golden brown and cooked through, 3-4 minutes. Using a a slotted
 spoon, transfer to the prepared baking sheet to drain. Let the pies
 cool slightly, then dust with confectioners' sugar and serve warm
 or at room temperature.

 Recipe by Jennifer Jones

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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