Best Deep Fried Apple Pies Recipes

DEEP-FRIED APPLE PIES

Steps:

• Chop the apples into thin slices. Heat a skillet over medium heat and add the butter. Throw in the the apples, brown sugar, and cinnamon, and cook the apple slices, stirring occasionally, for about 10 minutes, or until the apples are caramelized. During the last minute, add the bourbon, apple cider vinegar, and vanilla. Cook for another minute, then remove the skillet from the heat and set it aside. If needed, roll out your pastry dough so that it's 1/4-inch thick. Cut the dough into 1 1/2- to 2-inch circles. Divide the apple filling among half of the pastry rounds. Place the remaining rounds over top of the apples (you may need to stretch the dough to help make it fit over the apples). Crimp the edges of the pies with the tines of a fork. (I also placed wooden skewers in the pie pockets to make them easier to eat later, but that's optional.) Heat a pot of oil to 350° F. Fry the pies in the oil for about 30 seconds on each side, until they are golden brown. Place them on a baking sheet lined with paper towels to drain. Mix together the cinnamon and the sugar and use them to dust each pie.

DEEP FRIED APPLE PIES RECIPE - (4.6/5)

Steps:

• To make the apple filling: Combine apples, 1/2 cup water, sugar and cinnamon in a medium saucepan. Bring to a simmer and cook until apples are slightly tender. Mix together the tapioca starch and water. Stir into the apple mixture until thickened. Remove from heat and allow to cool. To make the pie dough: In a mixing bowl, combine flour, sugar and salt. Using a pastry blender or a fork, cut the shortening into tiny pieces until the flour mixture resembles the texture of cornmeal. add a little bit of almond milk and stir gently with a fork If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily. To assemble the pies: Roll the pie dough to about 1/8 inch thickness and cut circles of about 4-5 inches in diameter. You can use a cookie cutter or place a ramekin on top of the pie dough and cut around it using a paring knife. Scoop about a tablespoon of filling and place into the center of each circle. Fold over and seal by pressing a fork all around the edges. Refrigerate for about 10 minutes. To cook the pies: Heat oil in a skillet or deep fryer to 375 F degrees. (Tip: An easy way to test if the oil is hot enough is by dropping a small piece of dough into the oil. If the dough starts bubbling fast, then the oil is hot enough. If the bubbles are slow, the oil isn't hot enough) Fry each pie till golden brown around the edges. Use tongs to gently flip over gently and cook the other side for one minute. Remove from oil and drain on paper towels. Sprinkle some cinnamon sugar while it's hot. Serve immediately