Fried Apple Pies Recipe - Allrecipes.com

Directions

Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
Peel and dice the apples and place them in a saucepan. Combine the sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool.
Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).
In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.

Reviews (170)

238

EKRUDERT

Sep. 3, 2004

"This recipe makes very authentic tasting pies, although I did alter the applesauce recipe because I like mine to be really chunky and spiced with nutmeg in addition to the cinnamon. I also used brown..." See more sugar (1/2 c. packed dark brown) in place of white sugar. The applesauce has a slightly spicier and richer flavor this way. I also would suggest piercing the pies with a fork before frying to help aid in cooking the whole way through and preventing steam from building up inside and creating large air bubbles. Making good pie crust is essential to having a good pie. Butter crusts usually have a stronger, flakier flavor and texture if that is what you prefer. Make sure you don't overwork the crust or mix it too much or it will become tough and bland. Add the water a little bit at a time (about a Tbsp at a time), just until there is enough water to hold the dough together. Also make sure the water is ice cold to help keep the butter or shortening from softening up. Anyone who had difficulty getting the crust the cook the entire way through without becoming very dark and crisp on the outside should try rolling the dough thinner. An eighth of an inch is less than you might think. If you have made the dough well it will roll out and hold together. However, keep in mind that the more time you roll out the dough, the tougher it will be once cooked."

183

BONNIET310

Dec. 26, 2004

"Very good recipe, the apples came out delicious! I too got lazy and used Grands biscuits. I also baked these instead of frying them. I melted butter in a stoneware pan, coated the pies on both side..." See mores and baked 5 minutes on each side. They turned out awesome, they were slightly buttery and less fattening. My husband said they were just like his mother's, which was the result I was looking for."

173

NHASNAT

Dec. 19, 2003

"OK...so I was a little sceptical.. I admit I love Mc Donalds fried apple pies.... and these are BETTER! They also free from all the preservatives, flavor modifiers and colors those guys put in. I m..." See moreade some changes to the filling - I added 1 tsp butter to saute apples and at the end I added 1 tbs of flour mixed with 1 cup of water. I cooked that down on low heat for 5 minutes and got that nice, cinammony goopy sauce that pours out when you bit it! Everybody in the family ate two.. wanted more but they were gone. happy cooking :)"

More Reviews