FILLING FOR APPLE PIE
2 big peeled, cored, and chopped apples (I used 1 granny smith and 1 red gala)
a quarter cup of brown sugar
a half teaspoon of cinnamon
1 teaspoon vanilla extract
2 tsp apple cider (or apple juice)
cornstarch, 1 teaspoon
DOUGH FOR PIE
2 cups sifted self-rising flour
4 tblsp. butter (cubed)
2 beaten egg yolks
1/4 teaspoon salt 1/3 cup HOT milk
GLAZE FOR PIE
1 teaspoon vanilla extract
1 tblsp. of milk
a half-cup of powdered sugar
For frying, use vegetable or canola oil.
To make these delectable fried apple pies, start by creating the apple pie filling from scratch. 2 big apples, peeled, cored, and diced into tiny chunks For the correct sweet/sour balance, I used one Granny Smith and one Red Delicious apple.
In a saucepan, mix the apples, brown sugar, cinnamon, and vanilla and simmer for 3 minutes over medium heat, or until juices begin to form. In a small bowl, mix the apple cider (or apple juice) and cornstarch. Pour the mixture into the saucepan and simmer for a further 3 minutes, stirring frequently, or until the mixture has thickened. Remove the pan from the heat and set it aside.
After that, you’ll need to prepare the homemade pie dough. In a large mixing basin, stir together the flour, baking powder, and salt. Next, cut the chilled butter into cubes and start working the flour with a pastry cutter until all of the butter is small lumps. In a separate dish, whisk together the egg yolks and salt. Microwave for 30 seconds at a time until the milk is scorching hot. Begin to add the heated milk into the egg mixture a bit at a time, stirring constantly.
Finally, pour the milk and egg mixture into the flour mixture and stir to combine until a dough forms. Place the dough on parchment paper and knead for 1 minute, or until it is smooth and elastic.
After that, divide the pie dough into 6 equal pieces and roll each one into a ball. Roll each ball into a circle with a rolling pin or a glass. (Don’t worry if your circle isn’t precisely round; we’ll trim away the excess once we fold it.)
Fold the dough in half and fill each circle with 2 teaspoons apple pie filling. Pinch the edges together to seal them, then trim the excess with a pastry wheel or pizza cutter if preferred. (You can always bake another pie with the leftovers.) To ensure that all of the filling stays intact while frying, crimp the edges with a fork.
Then, in a deep fryer or a deep sauce pan, heat the oil to 350 degrees. If you don’t have a thermometer, try sticking a wooden spoon in the center of the pot. It’s ready when little bubbles appear around the handle.
One at a time, drop your pies into the heated oil and cook for about 2 minutes per side, or until golden brown. Dry the fried apple pies with a paper towel.
Make the glaze by mixing together powdered sugar, vanilla, and milk until smooth while the pies are cooking. You’ll want to glaze the pies as soon as possible after they’ve been cooked, while they’re still warm. To produce a gorgeous glaze on both sides, I prefer using a pastry brush, but you may alternatively pour the icing on top or dip it into the glaze in a shallow basin.
Allow for a few minutes for the glaze to set before enjoying your wonderful fried apple pies!