Fried Apple Pies Dried Fruit Recipes

Steps:

• Heat a large cast-iron skillet over medium heat. Add the brown sugar, butter and 1 tablespoon water. Cook, stirring, until the sugar is dissolved and the mixture is bubbling. Add the apples, vanilla, salt, cinnamon and lemon juice. Mix together the cornstarch and 1 tablespoon water in a small bowl to create a slurry. Add the cornstarch mixture to the skillet and stir to combine. Cook, stirring occasionally, until the apples are tender, about 5 minutes. Pour into a heatproof bowl and let cool completely. You can make this ahead of time and chill in the fridge a day or so in advance if needed.
• To make the pies, roll each biscuit into about a 5-inch circle that is about 1/8 inch thick. Spoon 2 generous tablespoons of the apple filling on each round of dough, just off center. Use your finger and run a little water around the edges to help them seal completely. Fold one half of each circle over onto the other half and seal in the apple filling, forcing out any air that you can. Press the edges together and crimp with a fork. Continue until they're all assembled.
• Heat the oil in a high-sided skillet over medium heat until it reaches 350 degrees F. Fry the pies 2 or 3 at a time for about 5 minutes, carefully turning them halfway through. Remove them to a paper towel-lined baking sheet to drain.
• When all the pies are fried, sift the confectioners' sugar over top. Serve with Cinnamon-Caramel Sauce or store-bought caramel sauce.
• Mix the brown sugar, half-and-half, butter and a pinch of salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, 2 to 3 minutes. Whisk in the vanilla, cinnamon and a second pinch of salt and cook another minute to thicken further. Turn off the heat and allow to cool to room temperature before serving. Chill if not using immediately.

Steps:

• Make pastry:
• Blend together flour, butter, shortening, baking powder, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture just resembles coarse meal. Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.
• Gather dough and knead just until smooth, 3 or 4 times, on a lightly floured surface (do not overwork, or pastry will be tough). Form dough into 2 (5-inch) disks and chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling:
• Briskly simmer all filling ingredients and a pinch of salt in a heavy medium saucepan, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick purée forms, about 20 minutes. Cool completely.
• Make pies:
• Divide 1 disk of dough into 6 equal pieces. Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 6-inch round, then put 2 heaping tablespoons of filling in center. Lightly moisten edge with water and fold dough over to form a half-circle, pressing out air around filling, then pressing edge to seal. Transfer to a large sheet of parchment paper and press floured tines of a fork around edge. Make more pies with remaining dough and filling (you may have some filling left over).
• Fry pies:
• Set a cooling rack on a large baking sheet or tray. Heat 2 inches of oil in a 4- to 5-quart heavy pot (preferably cast-iron) over medium heat until it registers 360 to 370°F on thermometer. Fry pies, 3 or 4 at a time, turning occasionally, until deep golden-brown, 7 to 8 minutes per batch. Transfer to rack to drain. Return oil to 360 to 370°F between batches.
• Dust warm pies with confectioners sugar before serving.

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.

Steps:

• Cook the apples with the water in a large covered pot over medium-low heat for 1 hour, or until all liquid has been absorbed.
• Stir occasionally.
• Add the sugar, butter, and cinnamon, mixing well.
• Set aside to cool.
• Prepare recipe# 22729 by Darleen Summers or Unfold the refrigerated pie crust and roll out until a 12 inch circle has been formed-repeat with the remaining crust.
• Cut each crust into 9 4-inch circles (do the same with the homemade crust if using).
• Place one heaping Tablespoon of pie filling onto each circle, slightly off center.
• Moisten the edges with water and fold over, gently pressing out any air.
• Crimp with a fork.
• In a heavy skillet melt/heat oil over medium high heat, bringing it to a tempture of 350 degrees.
• Fry pies in batches, 2 minutes per side or until golden brown.
• Remove with a slotted spoon and drain on paper towels.
• Makes 16-18 fried pies.
• If you wish while hot sprinkle with granulated sugar.

Steps:

• For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add in the ice water and vinegar, 1 tablespoon at a time, and pulse until the mixture just comes together. Turn the dough out onto a large piece of plastic wrap and press into a large disc. Refrigerate for at least 1 hour.
• For the filling: Melt the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes. Sprinkle with the sugar and stir. Add the cinnamon, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes. Stir in the lemon juice and remove from the heat. Set aside to cool completely, about 30 minutes.
• Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface. Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.
• Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature.
• Cook's Note: The pies can be frozen for up to 6 months before frying. Frozen pies will take about 8 minutes to fry. You can also refrigerate the pies for up to 2 hours before frying.

Steps:

• 1. TO PREPARE DRY APPLES: Place water in a medium size sauce pan. Bring to a boil. Add dried apples, cover and cook on medium heat, stirring occasionally until apples are soft - 15 - 20 minutes (make sure they are soft)Add a little more water if you need to but cook it out.
• 2. When apples are cooked soft and water is cooked out, Add: unsalted butter, lemon juice, and sugar to apples. Cook on medium/ high heat, stirring, until butter melts.
• 3. Have spices and brown sugar mixed and ready to add to apples. Add the cinnamon, nutmeg, and brown sugar to apples, stir gently and remove from heat.
• 4. TO PREPARE THE PIE DOUGH: Place flour in medium bowl, add the 1/2 cup of lard to flour (or vegetable Shortening). Old Fashioned Pies called for good old Lard !!
• 5. Mix the flour and lard with your dry fingers to break the lard into small pea size pieces; do this quickly so the heat from your fingers does not melt the lard.(Shortening). Pour Very Cool water, 1 tsp at a time to the flour mixture as you continue mixing it with your hands until you have added enough liquid to form a ball of dough. Chill the bowl of dough in the refrigerator for 30 minutes.
• 6. TO ROLL OUT PIE CRUST: Sprinkle some flour over a dry surface. Place the ball of dough in center of floured area, lightly dust your rolling pin with flour. Roll the dough into a 1/4 inch thickness.
• 7. Use a 7 inch wide at the rim cerial bowl to cut out circles from the dough. (SPRINKLE SOME ADDITIONAL FLOUR ON A SHEET OF WAX OR PARCHMENT PAPER TO RUB 7 INCH BOWL IN BEFORE USING IT TO CUT CIRCLES.) You should be able to make about 12 circles. Gently lift them and slide to the side. Roll remaining scraps of dough to 1/4 inch thickness and cut out more circles of dough.
• 8. FRY THE PIES: Add lard or vegetable Shortening to a Large, cast iron, skillet. You will need enough to make it 2 inches deep in skillet. As you fry the pies and use up some of the lard you will have to add more as needed. HEAT the grease on medium-high until it is melted. You will need to begin frying the pies quickly so that the grease does not overheat.
• 9. TO PLACE APPLES IN DOUGH CIRCLES: Spoon 1-2 tablespoons of cooked apples into the center of the seven inch circle of dough. Fold the circle over to form a semi circle so that the edges are lined up. Press a fork 1/4 of an inch from the edges to seal the two sides of the dough together. THIS IS IMPORTANT TO KEEP THE FILLING FROM SPILLING OUT WHILE THE PIES ARE FRYING.
• 10. LINE A PLATE WITH PAPER TOWELS AND SET ASIDE TO PLACE COOKED PIES ON.
• 11. Gently place a sealed pie into the hot grease. Fry each side about 5 minutes on each side or until the crust turns golden brown. YOU CAN COOK ABOUT 3 PIES AT A TIME, NOT ALL AT ONCE But, Don't crowd them !!
• 12. Drain on paper towel lined plate and continue cooking until all are cooked. ALLOW PIES TO COOL BEFORE SERVING !! TOP WITH A SCOOP OF VANILLA ICE CREAM. Your Family Will Love You for These pies.