FRIED APPLE PIES
Little fried apple pies.
Provided by Melissa
Categories Desserts Pies Vintage Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 755.4 calories, Carbohydrate 34.9 g, Fat 68.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 10.4 g, Sodium 292.1 mg, Sugar 9.9 g
APPLE PIE DEEP FRY
We adored these little fried apple pies. Using tortillas and canned pie filling makes this a super easy and tasty dessert. The cinnamon sugar coating is the perfect touch. The flavor pairs so well with the crispy outside and the warm apple filling. We tested with a dollop of whipped cream and it was so good. Next time, though,...
Provided by Marie Gunkel
Categories Fruit Desserts
Time 10m
Number Of Ingredients 5
Steps:
- 1. Heat your oil in a pan or deep fryer (if you have one) enough to cover; make sure you use a deep frying pan or a pot so it does not boil over.
- 2. While your oil is heating you can start on your apple rolls. I find warming the tortillas in the microwave is best. But not for too long they will get hard to roll.
- 3. Place about a tablespoon of filling in or a little more.
- 4. Fold sides in and roll. Use a toothpick to keep them closed. Deep fry until golden brown and filling should be warm. Drain on a paper towel.
- 5. I roll mine in sugar and cinnamon. When I make cherry, I roll in powdered sugar. Make sure you remember TO TAKE OUT THE TOOTH PIC BEFORE YOU SERVE. Yummy! Top with some whipped cream. Enjoy these deep fried apple pie treats!
DEEP-DISH APPLE PIE
This recipe is a winner! The crust is so flaky and the filling is sure to please everyone. -Salem Cross Inn, West Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter., On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 18mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
FRIED APPLE PIES
Steps:
- Whisk the flour with the salt and sugar in a large bowl. Toss half the butter and lard in the flour to coat, then use a pastry blender or knives or your fingers to cut in the fats until pea sized or a bit smaller. Toss the rest of the butter and lard into the mixture, then cut in again until the mixture resembles coarse meal with some larger chunks of fat throughout.
- Use your finger to draw a trench down the center of the mixture, and sprinkle about 2 tablespoons of the water down the trench and around the outside of the flour. Toss the flour with the water using your fingers or a rubber spatula. Repeat until the dough comes together in shaggy chunks. Turn the dough onto a lightly floured board and use the heel of your hand to smear pieces of dough away from you. Gather the dough together with a pastry scraper and press into a large disk. Wrap tightly and refrigerate a few hours before using.
- On a lightly floured surface, roll the dough just slightly thicker than 1/8-inch. Cut out 5-inch circles, place on parchment on a baking sheet, and chill while you prepare the filling.
- Melt the butter in a large saute pan over high heat. Add the brown sugar and cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Add the Calvados and cook for 1 minute.
- Add the apples and cook for 5 minutes, stirring occasionally. Add the lemon juice, cinnamon and ginger and cook until the apples are caramelized and just cooked through, about 10 minutes longer. Scrape into a shallow bowl or onto a baking sheet and let cool to room temperature.
- Place 1 of the dough circles on a flat surface and place a few tablespoons of the apple filling onto one half of each circle of dough. Brush a little cold water around the circumference of the dough and fold it in half so the other side comes down over the apple filling. Seal the pie and make a decorative edge by pressing the edges of the dough together with the back of a fork. Place the pies on a baking sheet lined with parchment paper to chill for 30 minutes.
- Heat the oil in a large saucepan until it reaches 360 degrees F on a deep-fry thermometer. Fry the pies, 2 at a time until golden brown, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Let drain for 10 seconds then toss with the cinnamon sugar. Serve.
FRIED APPLE PIES
These little pies are filled to the brim with juicy caramel apple filling, fried, then tossed in cinnamon sugar. You may need to adjust the temperature as you fry them: If the oil is too hot, they'll look golden on the outside, but the dough may not fully cook through. If the oil is too cool, they may be greasy. If you don't have a thermometer, use a piece of scrap dough to test the oil for frying; it should rise to the top immediately.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 1h15m
Yield 14 individual pies
Number Of Ingredients 19
Steps:
- Make the pie dough: In the bowl of a food processor, pulse the flour and salt to combine. Add the cubed butter and pulse until the butter is well distributed throughout, and the largest pieces are no larger than a pea. (You can also do this by hand with a pastry cutter in a large bowl.)
- Transfer the mixture to a large bowl and make a well in the center. Add the ice water and toss the mixture with your hands to distribute the water throughout the flour. Once the mixture is very fine, press and knead it a few times until it comes together. If there are portions of the dough that are more hydrated, use your hands to break them up, then incorporate the drier portions of the dough. The dough should not be totally smooth, or overly wet. If needed, add more ice water, 1 tablespoon at a time, until the mixture comes together easily in a ball.
- Divide the dough in half and form each into a disk about ½-inch thick. Wrap tightly in plastic wrap and chill for at least 1 hour and up to overnight.
- Make the filling: In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
- In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes. (If you'd like to make it ahead of time, the filling will keep refrigerated for up to 3 days.)
- When the dough is chilled, and using a lightly floured rolling pin on a lightly floured surface, roll out one disk about ¼-inch thick. Use a 4-inch round biscuit cutter or cup to cut about five circles from the dough. (You can also use a plate or stencil as a guide and use a knife to cut.) Wrap the scraps in plastic wrap and chill while you fill the dough.
- Use a fork or small slotted spoon to transfer about 1 heaping tablespoon filling into the center of each circle. (Try to scoop just the apples, leaving behind most of the syrup.) Brush the outside edge of one half of the dough with cool water, then fold the circle in half to encase the filling. Press the edges firmly to seal, then crimp with a fork. Transfer to a parchment-lined baking sheet, and refrigerate, uncovered, while you shape the remaining pies. Repeat this process with the other disk of dough and combine the dough scraps with the others in the refrigerator.
- Re-roll the combined scraps to create about another 4 circles of dough and repeat the process with the remaining filling.
- Pour 3 to 4 inches oil in a medium, heavy-bottomed pot over medium heat. When the oil reaches 350 degrees on an instant-read thermometer, you're ready to fry. (You can also test the temperature with a scrap piece of dough; it should immediately rise to the surface.) Line a baking sheet with a few layers of paper towels.
- In a medium bowl, whisk together the sugar, cinnamon and salt. Remove the pies from the refrigerator.
- Fry 3 to 4 pieces at a time (or fewer if necessary to avoid crowding) until evenly golden brown, 3 to 4 minutes. Watch the temperature of the oil. You may need to adjust the heat as you work. When the hand pies are evenly browned, use a spider or slotted spoon to remove them from the oil and transfer to the towel-lined baking sheet to drain.
- After about 1 minute, while the pies are still warm, toss them in the cinnamon sugar to coat, then set on a serving platter. Repeat the frying and coating process with the remaining pies. Serve immediately.
More about "apple pie deep fry recipes"
AMISH APPLE FRY PIE RECIPE | NEIGHBORFOOD
From neighborfoodblog.com
4.4/5 (189)Category DessertCuisine AmericanTotal Time 1 hr 45 mins
- To make the filling, combine the apples, brown sugar, cinnamon, and vanilla in a small sauce pan. Cook on medium heat until juices start to form, about 3 minutes. Make a slurry by whisking together the cider and cornstarch. Stir this into the pan, turn the heat up to high, and cook, stirring constantly, until mixture is thickened, about 3 minutes longer. Remove from heat and set aside.
- For the dough, cut the butter into cubes then use a pastry cutter to work it into the flour. Continue to cut in the butter until it's in small pea-sized lumps. In a small mixing bowl, beat the egg yolks and salt together. Slowly pour in hot milk, stirring constantly. Pour the milk mixture into the flour mixture. Stir together until a dough begins to form. Turn the dough out onto parchment or wax paper, and knead it until it smooths out, about 1 minute.
- Divide the dough into 6 equal sized pieces and roll them each into a ball. Use a rolling pin to roll them out to about 6 inch circles. Fill each circle with 2 Tablespoons of apple mixture. Fold the dough in half over the filling and pinch the edges together to seal. You can flute the edges or use a fork to crimp them. If the edges aren't sealing properly, wet them with a little water.
- Heat the oil in a deep sauce pan to 350 degrees. You can test to see if the oil is ready by sticking a wooden spoon into the center of the pot. If small bubbles form around the handle, you're ready to go.
FRIED APPLE PIES RECIPE - PAULA DEEN
From pauladeen.com
5/5 (36)
FRIED APPLE PIES RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (3)Category Dessert, Snack, PieCuisine AmericanTotal Time 3 hrs 10 mins
DEEP FRIED APPLE PIE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
FRIED APPLE PIES | FRIED APPLE PIE RECIPES | EAT THE LOVE
From eatthelove.com
FRIED APPLE PIES - DINNER AT THE ZOO
From dinneratthezoo.com
40 ICONIC STATE FAIR FOOD RECIPES TO MAKE AT HOME
From southernliving.com
OUR BEST PIE RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
EASY FRIED APPLE PIES - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
17 BEST FRUIT PIES - EASY FRUIT PIE RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
FRIED APPLE PIES LIKE GRANNY'S - OLD FASHIONED SOUTHERN COOKING
From youtube.com
CINNAMON SPICE APPLE PIE FRIES (WITH 3 DIPPING SAUCES!)
From alekasgettogether.com
BEST APPLE FRIES RECIPE - HOW TO MAKE APPLE PIE FRIES
From delish.com
50+ HOMEMADE APPLE PIE RECIPES - EASY APPLE PIES FROM SCRATCH
From delish.com
AIR FRYER APPLE HAND PIES RECIPE - THE WASHINGTON POST
From washingtonpost.com
FRIED APPLE PIES (QUICK AND EASY) | JERNEJ KITCHEN
From jernejkitchen.com
THE ONLY 2 STATES WHERE YOU CAN FIND MCDONALD'S FRIED APPLE PIE
From thedailymeal.com
28 FRUIT PIES TO CELEBRATE WHATEVER'S IN SEASON | EPICURIOUS
From epicurious.com
OVEN-FRIED APPLE PIES RECIPE - PILLSBURY.COM
From pillsbury.com
BEST APPLE PIE RECIPE - HOW TO MAKE CLASSIC APPLE PIE
From delish.com
CRISPY FRIED APPLE PIES - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
DEEP-FRIED APPLE PIES RECIPE ON FOOD52
From food52.com
THIS DOLLYWOOD DESSERT IS 25 POUNDS AND COMES IN ITS OWN
From allrecipes.com
THE 20 BEST IDEAS FOR DEEP FRIED APPLE PIE - BEST RECIPES IDEAS …
From delishcooking101.com
THE BEST RECIPES IN ZELDA: TEARS OF THE KINGDOM - POLYGON
From polygon.com
MAKING FRIED APPLE PIES AT HOME: A STEP-BY-STEP GUIDE - TASTE OF …
From tasteofhome.com
You'll also love