📝 About This Recipe
This recipe captures the nostalgic magic of a classic fast-food dessert, elevated with a buttery, flaky crust and a deeply spiced filling. Unlike baked versions, these pies are deep-fried to achieve a shatteringly crisp, bubbly exterior that contrasts perfectly with the gooey, warm cinnamon apples inside. It is a handheld masterpiece that brings the comforting flavors of an American orchard straight to your kitchen with a satisfying crunch.
🥗 Ingredients
The Apple Filling
- 3 large Granny Smith Apples (peeled, cored, and cut into 1/4-inch dice)
- 2 tablespoons Unsalted Butter
- 1/3 cup Brown Sugar (packed)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1 teaspoon Lemon Juice (to prevent browning and add brightness)
- 1 tablespoon Cornstarch (dissolved in 1 tablespoon of water)
- 1/2 teaspoon Vanilla Extract
The Pastry Crust
- 2.5 cups All-Purpose Flour (plus extra for dusting)
- 1 tablespoon Granulated Sugar
- 1 teaspoon Kosher Salt
- 1/2 cup Vegetable Shortening (cold, cut into small cubes)
- 4 tablespoons Unsalted Butter (very cold, cubed)
- 6-8 tablespoons Ice Water (as needed)
For Frying and Finishing
- 1 quart Vegetable Oil (for deep frying)
- 1/2 cup Powdered Sugar (for dusting)
- 1 Egg (beaten with 1 tbsp water for sealing)
👨🍳 Instructions
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1
In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the diced apples, brown sugar, cinnamon, and nutmeg.
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2
Cook the apples for 8-10 minutes, stirring occasionally, until they are tender but still hold their shape. Stir in the lemon juice and vanilla extract.
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3
Whisk the cornstarch slurry into the apple mixture. Simmer for 1 minute until the liquid thickens into a glossy syrup. Remove from heat and let cool completely (this is crucial for preventing soggy dough).
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4
To make the crust, whisk flour, sugar, and salt in a large bowl. Use a pastry cutter or your fingers to work in the cold shortening and butter until the mixture resembles coarse crumbs with some pea-sized pieces.
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5
Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough just starts to come together. Do not overwork.
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6
Turn the dough onto a floured surface, form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
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7
On a lightly floured surface, roll the dough out to 1/8-inch thickness. Cut out eight 5-inch circles or rectangles.
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8
Place 2 tablespoons of the cooled apple filling onto the center of each dough piece, leaving a 1/2-inch border.
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9
Brush the edges of the dough with the egg wash. Fold the dough over the filling to create a half-moon or rectangle, and press the edges firmly to seal.
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10
Use a fork to crimp the edges tightly. Use a small knife to poke two tiny steam vents in the top of each pie.
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11
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
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12
Carefully lower 2-3 pies at a time into the hot oil. Fry for 3-4 minutes per side until they are a deep golden brown and bubbly.
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13
Remove the pies with a slotted spoon and drain on a wire rack set over paper towels to maintain crispness.
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14
While still warm, dust generously with powdered sugar or roll in a cinnamon-sugar mixture.
💡 Chef's Tips
Ensure your filling is completely cold before assembly; warm filling will melt the fat in the pastry and cause it to leak. Maintain your oil temperature at 350°F; if it's too low, the pies will be greasy, and if it's too high, the outside will burn before the inside is hot. Don't overfill the pies, as the steam needs room to expand without bursting the seams. For an extra-flaky crust, try to keep the butter pieces visible in the dough before adding water. If you are short on time, high-quality store-bought refrigerated pie crust can be used as a substitute.
🍽️ Serving Suggestions
Serve warm with a large scoop of premium vanilla bean ice cream. Drizzle with salted caramel sauce for a decadent 'gourmet fast food' experience. Pair with a hot cup of black coffee or spiced chai to balance the sweetness. Serve alongside a small bowl of sharp cheddar cheese slices for a classic American flavor pairing. For a party, serve mini-versions with a warm bourbon-maple dipping sauce.