Fried apple pie

Fried apple pie

Ingredients for the Tart Shell

• Flour 1 cup
• Cold butter 6 tbsp
• Ice water ¼ cup
• Salt ½ tsp
• Sugar 1 tsp

Ingr5ediemnts for the filling

• Peeled apples, chopped 2 cups
• Apple juice ½ cup
• Sugar ¼ cup
• Cinnamon 1 tsp
• Lemon (zest and juice) 1
• Salt a pinch
• Flour 2 tbsp
• Oil to fry
• Icing sugar to dust

Method

• In a food processor, combine the flour, salt, and sugar by pulsing 3 times. Cut up the butter into large chunks, and add to the flour. Pulse several times, until the mixture is crumbly. Drizzle in the ice water, and pulse 2 or 3 times until the dough just holds together. Turn the dough out onto a lightly floured surface and form into a 6” disc. Wrap the disc tight in plastic wrap and refrigerate for at least 30 minutes. 
• Meanwhile, make the filling. Combine the apples, apple juice, sugar, zest and juice, and salt, and cook over medium heat. The mixture will bubble, and cook down. After about 15 minutes the apples will soften, but still have a little texture. Stir in the flour and cook for a minute or two more. Remove from heat and set filling aside to cool. On a lightly floured surface roll 1/3 of the dough into a 10 – 12” oval.
• To make the first two pies, cut the oval in half, and carefully pile 1/3 cup of filling on one half of each semi-circle. Quickly wet the edges, and fold over, pressing each into a turnover shape. Seal the edges with the tines of a fork. Fry the pies for a total of 3 – 4 minutes in hot oil, flipping them halfway through. Remove from oil when the pies are a deep golden brown. Place on a stack of paper towels, dust with icing sugar and serve.