Fried Apple Hand Pies Recipe

Southern Kitchen
.

Serves: 10

Hands On Time: 45 minutes

Total Time: 1 hour and 30 minutes

Ingredients10 ounces dried apples
8 cups water, divided
Granulated sugar, to taste (if desired )
2 cups canola oil
2 1/2 cups self-rising flour; more for dusting
1/2 cup solid vegetable shortening, chilled
2/3 cup buttermilk, chilled
Confectioners’ sugar, for serving

Instructions

In a large bowl, combine apples and 6 cups cold water. Set aside to rehydrate at least 4 hours or overnight.

In a large saucepan, place the soaked apples, with any remaining liquid, and add remaining 2 cups water and sugar to taste (if using). Bring to a boil over high heat. Reduce heat to simmer and cook until thickened and the apples are beginning to break down, about 1 hour. Transfer to a shallow bowl to cool to room temperature. Set aside.

When ready to fry the pies, heat the oil in a large heavy-duty skillet over medium heat. The temperature should read 350 degrees on a deep-fat thermometer.

Meanwhile, place the flour in a medium bowl. Using a pastry cutter or 2 knives, cut the shortening into the flour until it resembles coarse meal. Add the buttermilk and stir until dough forms. Transfer to a clean work surface lightly dusted with flour. Knead until firm.

Pull off a biscuit-size piece of dough. On the lightly floured surface, using a rolling pin, roll out the dough into a circle 4 inches across, about the size of a teacup saucer. Place 1 to 2 tablespoons of the room-temperature apple mixture in the center of the circle. Fold the dough over to form a half moon. Press with your fingertips to seal the edges. Dip the tines of a fork in flour, then press the tines around the edges of the dough to seal completely.

Transfer the pie to the heated oil and cook until golden brown, about 2 minutes per side. Repeat with remaining dough and apples. Dust with confectioners’ sugar. Serve immediately.

About the recipe

These fried apple pies are the perfect Southern dessert to pair with your next meal.

A reader named Blanche “Dottie” Green (of Connesena, a tiny northwest Georgia community near Kingston/Adairsville) reconstructed her mother’s recipe for fried pies, and Virginia Willis had good luck following her instructions.

This recipe calls for soaking, from 4 hours to overnight.