Fried Apple Pies | Other Little Apple Pie Recipes
By Dennis Weaver, October 3, 2013,
How to Make Fried Apple Pies
This is a great apple pie recipe. I’ve made many of them with a saucer as a template, using the saucer to trace circles in dough with the point of a knife. I would then lay the circle in the saucer and load it up with filling made from fresh apple pieces and sugar and cinnamon. I would add a squeeze of lemon juice and a pat of butter and fold the dough over, pinching the edges together with the tines of a fork.
I rarely used a recipe and every batch was maybe just a bit different.
It only takes a few minutes to fry them in a vat of hot oil. The apples barely cook through, just warm and crisp-tender. But the fried pastry crust is crisp and satisfying. I like them best fresh, eaten before the oil or the apples has time to cool—through they are still good the next day.
A dough press makes them easier to form. Brush a little water on the edges of the dough before pressing them together and they’ll seal easier.
I rarely make the pie dough from hand anymore; a just-add-water pie crust mix is much easier and just as good as my best pie crusts.
Sometime this fall, make these apple pies.
Fried Apple Pie Recipe
We’ve prepared this filling before in a microwave. I’m doing it in a skillet now. I like sautéing the apples. I have more control over the final product and the cinnamon in the kitchen is delightful.
My favorite cinnamon for apple pies is Vietnamese. It has three times the flavor and is much more fragrant. I’m generous with my cinnamon. You can do that with good cinnamon.
The Clearjel gives you a clearer slurry for your apples, instead of opaque and milky as does flour.
The recipe for the filling:
2 cups diced apple pieces (diced into 1/4-inch pieces)
1 tablespoon lemon juice
1 cup water
1 1/2 tablespoons flour (or Original Clearjel)
1 cup sugar
2 tablespoons butter
1 teaspoon cinnamon (preferably...