MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Apple Pies
Categories: Snacks, Fruits, Pastry
Yield: 16 servings

MMMMM--------------------------FILLING-------------------------------
4 tb Unsalted butter
1/4 c Plus 2 Tbsp. granulated
- sugar
1/2 ts Ground cinnamon
pn Powdered ginger
1/4 ts Kosher salt
6 Granny Smith apples; peeled,
- cored, sliced 1/4"

MMMMM---------------------------CRUST--------------------------------
3/4 c Cold vegetable shortening
2 1/2 c A-P flour; more for dusting
1 1/4 ts Kosher salt
1 ts Granulated sugar
1/2 ts Baking powder
1 lg Egg yolk
384 c Whole milk
Oil; for deep-frying
Confectioners' sugar; for
- dusting

MAKE THE FILLING: In a large cast-iron skillet over
medium-low heat, melt the butter. When the foam begins
to subside, stir in the granulated sugar, cinnamon,
ginger (if using), and salt. Add the apples and cook,
stirring frequently, until they are very tender and most
of the liquid has evaporated, 25-30 minutes. Transfer to
a large rimmed baking sheet and set aside to cool to
room temperature while you prepare the crust. (If you
leave the apples in the cast iron, they may discolor.)

MAKE THE CRUST: In a large bowl, add the shortening,
flour, salt, granulated sugar, and baking powder. Using
a pastry blender or fork, cut the fat into the dry
ingredients. In a medium bowl, whisk together the egg
yolk and milk, then pour into the flour mixture. Still
using the pastry blender, work the wet ingredients into
the flour mixture just until a shaggy dough comes
together, then press into a 2" thick disk * refrigerate
for at least 20 minutes and up to overnight.

Line a large baking sheet with parchment paper and set
aside. Fill a small bowl with cold water and set by your
work surface. Lightly flour a clean work surface and a
rolling pin, then retrieve the dough from the fridge and
cut into two equal pieces. Return one piece to the
fridge and place the second one on your work surface.
Roll the dough out to an even sheet, just barely ? inch
thick, lightly flouring the dough as needed to prevent
sticking. Using a 3 1/4" biscuit cutter, punch circles
from the dough, setting the scraps aside.

ASSEMBLE THE PIES ONE AT A TIME FOR THE BEST RESULTS:
Brush the outer edge of one circle lightly with water,
then place 3 tablespoons (about 2 ounces) of the apple
filling in a neat bundle at the center of the circle.
Fold the dough tightly in half over the filling, gently
pressing any air out of the pocket as you fold. Pinch
the edges to seal, place the pie on the prepared baking
sheet, and gently crimp the edges with the tines of a
fork. Continue rolling, cutting, and shaping the
remaining piece of dough in this manner, then press the
scraps from both sheets together and reroll only once.
Refrigerate the pies for at least 20 minutes and up to 3
hours (or wrap tightly in plastic wrap and freeze for up
to 3 months).

When you are ready to fry the pies, in a large, heavy
pot, add enough oil to reach 2 1/2" up the sides of the
pot. Heat until the oil registers 350ºF/175ºC on a
deep-fry thermometer. Line a second baking sheet or a
large heat-resistant platter with paper towels and set
by the stove.

Working in batches, fry the pies, turning occasionally
and maintaining an oil temperature between 325ºF/165ºC
and 360ºF/182ºC, until evenly golden brown and cooked
through, 3-4 minutes. Using a a slotted spoon, transfer
to the prepared baking sheet to drain. Let the pies cool
slightly, then dust with confectioners’ sugar and serve
warm or at room temperature.

Yield: makes 16

RECIPE FROM: https://www.saveur.com

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