Deep Fried Apple Pies with Cheddar Crust
Deep Fried Apple Pies with Cheddar Crust
- Level: Intermediate
- Yield: About 28 mini pies or 8 large hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 157
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 18
- Sodium
- 146
- Total: 2 hr 55 min
- Prep: 35 min
- Inactive: 2 hr
- Cook: 20 min
- Level: Intermediate
- Yield: About 28 mini pies or 8 large hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 157
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 18
- Sodium
- 146
- Total: 2 hr 55 min
- Prep: 35 min
- Inactive: 2 hr
- Cook: 20 min
Ingredients
Crust:
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small cubes
1/4 cup finely grated sharp Cheddar
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
3/4 cups cold sparkling water
1/4 cup cold vodka
Filling:
1/2 stick (4 tablespoons) unsalted butter
4 Granny Smith apples, cut into 1/2-inch dice
1/4 cup sugar
2 teaspoons ground cinnamon
Scant teaspoon salt
Zest and juice of 1 lemon
2 tablespoons bourbon
1 tablespoons all-purpose flour
Canola oil, for frying
Directions
Special equipment:
ravioli plaque- For the pie crust: Rub the butter, cheese, flour, sugar and salt together with your hands in a work bowl until the butter is pea-size. Mix together the sparkling water and vodka and work into the dough until fully combined. Divide in half and wrap with plastic. Chill the dough for at least 2 hours.
- For the filling: Melt the butter in a large saute pan. Cook until brown and nutty, about 1 minute. Add the apples and then the sugar, cinnamon, salt, lemon zest and juice. Add the bourbon and cook on medium-high heat until the apples begin to soften, about 2 minutes. Add the flour and cook until thick, about 1 minute. Let the filling cool.
- To assemble: Heat 8 cups oil in a heavy pan, cast iron is preferred, to 375 degrees F.
- Divide each disk in half and roll to 1/4-inch thick. Place one sheet on a ravioli plaque and fill the indents with a heaping tablespoon of cooled filling. Top with the other sheet and press out mini pies. (Alternatively, cut the dough into 6-inch rounds, place 1/4 cup cooled filling in the center and fold over. Use water to moisten and seal the edges.)
- Fry in the oil until dark golden brown, about 2 minutes for minis, 1 1/2 minutes on each side for the large.
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