Farm-to-Table Desserts by Lei Shishak

Author:Lei Shishak
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2017-03-13T04:00:00+00:00

Fried Fuji Apple Pies

MAKES ABOUT 7 PIES

Filling:

2 large Fuji apples

½ cup sugar

¼ cup water

1 tablespoon unsalted butter

Dough:

1 cup all-purpose flour

½ tablespoon sugar

¼ teaspoon cinnamon

¼ teaspoon salt

6 tablespoons unsalted butter, cold and cubed

¼ cup ice water

Peanut oil, for frying

Powdered sugar, for garnish

These fried apple pies are crazy good. Their buttery cinnamon crust is delicate and flaky, making it the perfect shell for the moist caramel-infused apple filling. Though delicious served right after frying, these pies are just as good when eaten at room temperature.

Make topping:

Peel the apples and cut them into ⅛-inch thick slices. Cut each slice into quarters and set aside. Add the sugar and water to a medium pot over high heat. Let the mixture cook undisturbed until it begins to turn golden brown. Stir to ensure even coloring at this point and then add the chopped apples and butter. The sugar will seize briefly but will melt as the apples release their juices. Stirring continuously, cook the fruit for about 5 minutes until they soften. Set aside.

Make the dough:

Combine the flour, sugar, cinnamon, and salt in a mixer fitted with the paddle attachment. Add the butter and mix on low speed until butter breaks down to pea size. Add the ice water all at once and mix just until dough starts to come together. Remove from mixer and shape into a disc with your hands. Wrap with plastic and refrigerator for 5 minutes to chill.

On a floured surface, roll the dough out to ⅛-inch thickness. Use a 3-inch round cutter to portion out the dough and place on a parchment-lined sheet tray. Re-roll scraps as necessary and repeat this step with remaining dough. Place a tablespoon of the cooked apples in the center of each round, wet the edges lightly with water, and fold over the bottom halves of each to create a half moon shape. Press the edges together and crimp to seal. Place the pies in the refrigerator while the oil heats.

Fill a heavy bottomed pot (a Dutch oven works well) with 1-inch deep peanut oil. Heat the oil to 375°F. Carefully drop the pies in the oil and fry until golden brown, about 4 minutes per side. Use a slotted spoon to remove the pies and let them drain on paper towels. Delicious served warm or at room temperature. Garnish with powdered sugar before serving.

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