Old Timey Fried Apple Pies Food

FRIED APPLE PIES

Steps:

• Make pastry: Sift flour and salt together in a large bowl. Cut in shortening with 2 knives or a pastry blender until mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of moistened pastry mixture, it should form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Make filling: Place apples in a saucepan. Combine sugar and cinnamon; pour over apples and toss to coat. Cook, covered, in a saucepan on low heat until soft; mash with a fork to make thick applesauce. Set aside to cool.
• Roll dough on a lightly floured surface to 1/8-inch thick; cut out eight 4-inch rounds with a large cookie cutter.
• Place 1 heaping tablespoon of applesauce in the center of each pastry round. Moisten edges with cold water, fold in half, and press the edge with a fork to seal. Repeat with remaining pastry and filling.
• Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
• Lower pies carefully into the hot oil in batches. Fry until golden brown, about 2 to 3 minutes on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining pies.

FRIED APPLE PIES

Steps:

• Cover dried apples with water and cook on top of the stove over medium heat for about 15 to 20 minutes until water is almost all absorbed by the apples. Add the white sugar, brown sugar, butter, cinnamon, nutmeg and salt. Continue cooking another five to 10 minutes while stirring and mashing the apples until they look like pie filling. Remove and set aside to cool.
• Cut shortening into flour until looks like coarse crumbs. Sprinkle in salt. Add water a little at a time until you can form a dough. Turn out onto a floured surface and roll to about 1/4 inch thick. Cut dough into circles about 7 inches across. (I use a plastic bowl)
• Your circles can be smaller if you want. I just like a good sized fried pie. Fill each circle with about 2 tablespoons of the apples. Moisten the edges of the circle with some water on your fingers. Fold over and seal. Use a fork to crimp the edges of the pies together.
• Oil - Enough to be about 1/2 inch deep in your skillet (I use Canola oil)
• It is easier for me to use two slotted spatulas to lower the pies into the oil. You can use whatever works for you. Fry pies until a golden brown on each side. Remove and drain on paper towels. Sprinkle with powdered sugar.

FRIED APPLE PIES

Steps:

• Heat a large cast-iron skillet over medium heat. Add the brown sugar, butter and 1 tablespoon water. Cook, stirring, until the sugar is dissolved and the mixture is bubbling. Add the apples, vanilla, salt, cinnamon and lemon juice. Mix together the cornstarch and 1 tablespoon water in a small bowl to create a slurry. Add the cornstarch mixture to the skillet and stir to combine. Cook, stirring occasionally, until the apples are tender, about 5 minutes. Pour into a heatproof bowl and let cool completely. You can make this ahead of time and chill in the fridge a day or so in advance if needed.
• To make the pies, roll each biscuit into about a 5-inch circle that is about 1/8 inch thick. Spoon 2 generous tablespoons of the apple filling on each round of dough, just off center. Use your finger and run a little water around the edges to help them seal completely. Fold one half of each circle over onto the other half and seal in the apple filling, forcing out any air that you can. Press the edges together and crimp with a fork. Continue until they're all assembled.
• Heat the oil in a high-sided skillet over medium heat until it reaches 350 degrees F. Fry the pies 2 or 3 at a time for about 5 minutes, carefully turning them halfway through. Remove them to a paper towel-lined baking sheet to drain.
• When all the pies are fried, sift the confectioners' sugar over top. Serve with Cinnamon-Caramel Sauce or store-bought caramel sauce.
• Mix the brown sugar, half-and-half, butter and a pinch of salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, 2 to 3 minutes. Whisk in the vanilla, cinnamon and a second pinch of salt and cook another minute to thicken further. Turn off the heat and allow to cool to room temperature before serving. Chill if not using immediately.

OLD FASHIONED FRIED APPLE PIES

Steps:

• 1. TO PREPARE DRY APPLES: Place water in a medium size sauce pan. Bring to a boil. Add dried apples, cover and cook on medium heat, stirring occasionally until apples are soft - 15 - 20 minutes (make sure they are soft)Add a little more water if you need to but cook it out.
• 2. When apples are cooked soft and water is cooked out, Add: unsalted butter, lemon juice, and sugar to apples. Cook on medium/ high heat, stirring, until butter melts.
• 3. Have spices and brown sugar mixed and ready to add to apples. Add the cinnamon, nutmeg, and brown sugar to apples, stir gently and remove from heat.
• 4. TO PREPARE THE PIE DOUGH: Place flour in medium bowl, add the 1/2 cup of lard to flour (or vegetable Shortening). Old Fashioned Pies called for good old Lard !!
• 5. Mix the flour and lard with your dry fingers to break the lard into small pea size pieces; do this quickly so the heat from your fingers does not melt the lard.(Shortening). Pour Very Cool water, 1 tsp at a time to the flour mixture as you continue mixing it with your hands until you have added enough liquid to form a ball of dough. Chill the bowl of dough in the refrigerator for 30 minutes.
• 6. TO ROLL OUT PIE CRUST: Sprinkle some flour over a dry surface. Place the ball of dough in center of floured area, lightly dust your rolling pin with flour. Roll the dough into a 1/4 inch thickness.
• 7. Use a 7 inch wide at the rim cerial bowl to cut out circles from the dough. (SPRINKLE SOME ADDITIONAL FLOUR ON A SHEET OF WAX OR PARCHMENT PAPER TO RUB 7 INCH BOWL IN BEFORE USING IT TO CUT CIRCLES.) You should be able to make about 12 circles. Gently lift them and slide to the side. Roll remaining scraps of dough to 1/4 inch thickness and cut out more circles of dough.
• 8. FRY THE PIES: Add lard or vegetable Shortening to a Large, cast iron, skillet. You will need enough to make it 2 inches deep in skillet. As you fry the pies and use up some of the lard you will have to add more as needed. HEAT the grease on medium-high until it is melted. You will need to begin frying the pies quickly so that the grease does not overheat.
• 9. TO PLACE APPLES IN DOUGH CIRCLES: Spoon 1-2 tablespoons of cooked apples into the center of the seven inch circle of dough. Fold the circle over to form a semi circle so that the edges are lined up. Press a fork 1/4 of an inch from the edges to seal the two sides of the dough together. THIS IS IMPORTANT TO KEEP THE FILLING FROM SPILLING OUT WHILE THE PIES ARE FRYING.
• 10. LINE A PLATE WITH PAPER TOWELS AND SET ASIDE TO PLACE COOKED PIES ON.
• 11. Gently place a sealed pie into the hot grease. Fry each side about 5 minutes on each side or until the crust turns golden brown. YOU CAN COOK ABOUT 3 PIES AT A TIME, NOT ALL AT ONCE But, Don't crowd them !!
• 12. Drain on paper towel lined plate and continue cooking until all are cooked. ALLOW PIES TO COOL BEFORE SERVING !! TOP WITH A SCOOP OF VANILLA ICE CREAM. Your Family Will Love You for These pies.

FRIED APPLE PIES

Steps:

• Cook apples in cider and lemon juice for 35 to 45 minutes until soft and all of the liquid has been absorbed. Add sugar, butter and cinnamon and stir to combine. Put in refrigerator to chill.
• Sift together flour, baking powder, salt and cinnamon. Cut in shortening with 2 knives or a pastry blender. Add cold cider gradually until mixture is moist enough to form into a disc. Wrap dough in cellophane and refrigerate for at least an hour.
• Take dough out of refrigerator and let sit for 10 minutes. Roll thin and cut into 8 rounds with a saucer guide.
• Spoon the apple mixture in the middle of each round. Flip dough into half-moon shapes and seal edges with a fork. At this point, the pies can be refrigerated for 1-2 days or frozen for later use.
• Fry in Crisco for 2 minutes each side and drain on paper towels or brown paper bags.