Fried Apple Pies

Recipe View **Prepare the Pastry (20 minutes + 30 minutes chilling):** In a large bowl, whisk together the flour and salt. Cut in the chilled shortening using a pastry blender or two knives until the mixture resembles coarse crumbs.

Recipe View Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork after each addition. Continue until the dough just comes together and forms a shaggy mass. Be careful not to overmix.

Recipe View Gently form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.

Recipe View **Make the Apple Filling (20 minutes):** In a medium saucepan, combine the diced apples, sugar, and cinnamon. Toss to coat the apples evenly.

Recipe View Cook over medium-low heat, covered, until the apples soften and release their juices, about 10-15 minutes. Remove the lid and continue cooking, stirring occasionally, until the juices have thickened and the apples are tender but still hold their shape.

Recipe View Remove from heat and let the filling cool completely. This prevents the pastry from becoming soggy.

Recipe View **Assemble and Fry the Pies (30 minutes):** On a lightly floured surface, roll out the chilled pastry to about 1/8-inch thickness. Use a 4-inch round cookie cutter or a knife to cut out circles.

Recipe View Place a generous tablespoon of the cooled apple filling in the center of each pastry round. Lightly moisten the edges of the dough with water. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal.

Recipe View Use a fork to crimp the edges for a decorative finish and to ensure a tight seal.

Recipe View Heat the vegetable oil in a deep fryer or large, heavy-bottomed saucepan to 375°F (190°C). Use a thermometer to ensure accurate temperature.

Recipe View Carefully lower the pies into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.

Recipe View Remove the fried pies with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

Recipe View Dust the warm pies with granulated sugar before serving. Best enjoyed immediately.