Prep 0 mins
Cook 0 mins
Better late than never!! LOL!
- 2 tablespoons butter
- 2 lbs apples, cored and diced
- 1⁄2 teaspoon cinnamon
- 1 pinch nutmeg
- 1⁄4 cup sugar
- 1⁄4 cup light brown sugar
- 1 1⁄2 cups water
- 1⁄2 lemon, juice of
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 3 cups flour
- 2 teaspoons sugar
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon baking powder
- 6 tablespoons shortening
- 1 egg
- 3⁄4 cup milk
- to taste powdered sugar
- Preheat oil for frying.
- In a sauce pan, melt the butter. Add the apples and saute for 2 minutes.
- Stir in the cinnamon, nutmeg, 1/4 cup sugar, and brown sugar. Continue sauteing for 1 minute, stirring constantly to dissolve the sugar.
- Add the water and lemon juice. Bring the liquid up to a boil.
- Add corn starch dissolved in 1 Tablespoon of water.
- Whisk the vanilla and slurry into the liquid. Reduce the heat to a simmer and cook for 15 - 20 minutes, or until the apples are soft. Remove from heat and cool completely.
- In a mixing bowl, sift the flour, sugar, salt and baking powder, together.
- Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
- Break the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter.
- Put 1/4 cup of the mixture in the center of each round, fold over and crimp the edges with a fork.
- Fry the pies, two to three at a time, in the hot oil, until golden brown. Remove from the oil and drain on paper towels.
- Powder the pies with the powdered sugar. May serve with vanilla ice cream.
These were very good. A previous comment mentioned that the recipe didn't tell when to cut in the shortening so I cut in the shortening in between step 7 & 8. The leftover pies froze very well and were just as delicious when baked at 350 for 20 min.
First off, the pastry is outstanding. It was so flaky and rich and eeeeeeasy to work with. As for the filling, it was good too, though I did add a bit more cinnamon, since I like a LOT of spice. This is a really great recipe, and I'll definitely make it again. Thanks for posting!
Very good little fried pies.The crust was fabulous.The only thing I did different from your recipe was to put a little egg white when I sealed them,just so they would not leak out any filling in the grease. This recipe takes you home again.Thanks so much!