Fried Apple Pies with Cinnamon Nutmeg Filling

Introduction

The filling cooks down with apple juice, cinnamon, and freshly-grated nutmeg until it turns soft and concentrated, then it needs to cool completely before you shape the pies. You get a crisp fried shell and a soft apple center, so this works well for a weekend dessert or a batch you reheat over the next couple of days.

Recipe Details

• Prep Time: 35 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 20 minutes
• Servings: 12 pies

Ingredients

Filling

• 2 cups peeled and chopped apple
• 1 cup granulated sugar
• ½ cup apple juice
• 1 tsp freshly-ground cinnamon
• ½ tsp freshly-grated nutmeg

Dough

• 9 ½ oz (about 2 cups) all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 2 ½ oz (about 6 Tbsp) shortening
• ¾ cup milk
• 1 egg mixed with 1-2 teaspoons water

Other

• 2 quarts canola oil
• Powdered sugar

Instructions

Filling

1. Place all of the ingredients into a small saucepan over high heat, and bring to a boil.
2. Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
3. Transfer to a bowl, and place in refrigerator to cool completely before using as filling.

Pies

1. In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then transfer into a large mixing bowl.
2. Add the shortening and knead it into the flour with your hands until it is crumbly.
3. Add the milk all at once and mix in with a spatula until it begins to come together.
4. Lightly flour your hands and the countertop and turn the dough out onto the countertop.
5. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin to roll the dough to â…“-½-inch thickness, then cut into rounds using a 2 ¼-inch ring.
6. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1-2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, and fold over and seal the edges together with the tines of a fork, dipping it into flour as needed.
7. Gently press down to flatten and evenly distribute the filling. Dock the top of the pies with a fork.
8. Heat vegetable oil in a deep-fryer or a large heavy pot to 375 °F. Once hot, add 1-2 pies at a time and fry until golden brown, approximately 3-4 minutes. Drain on a cooling rack.
9. Once all pies have been fried, place sugar in a bowl. Roll each pastry in the sugar and serve.

Variations

• Replace half of the granulated sugar in the filling with light brown sugar if you want a darker, more caramel-like sweetness.
• Swap the apple juice for apple cider to push the apple flavor harder and give the filling a slightly deeper finish.
• Use chilled unsalted butter instead of shortening in the dough for a richer flavor; the crust will be a little less crisp and a little more flaky.
• Dust the finished pies with powdered sugar instead of coating them while warm if you want a lighter, drier finish on the outside.
• Use pears for part of the peeled and chopped apple if you want a softer filling with a milder fruit flavor.

Tips for Success

• Cool the filling completely before shaping the pies. Warm filling creates steam, which makes the dough harder to seal and more likely to leak in the oil.
• Work the shortening into the flour until it looks evenly crumbly. Large pieces of shortening make the dough uneven and harder to roll thin.
• Roll each round very thin before filling. If the dough stays too thick, the fried pies can brown outside before the interior layers fully cook.
• Press the edges firmly with the fork and dock the top of each pie. That helps vent steam and lowers the chance of bursting during frying.
• Keep the oil at 375 °F. If it drops too much, the pies absorb oil; if it runs hot, the crust browns before the center is heated through.

Storage and Reheating

Store the pies only after they are fully cool. Keep them in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days, with parchment between layers if you stack them.

For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container or bag for up to 2 months.

Reheat in a 350 °F oven on a sheet pan for 8 to 10 minutes from the fridge or 15 to 20 minutes from frozen. A toaster oven works well for small batches. You can microwave them for 20 to 30 seconds, but the crust will soften.

FAQ

Do you have to chill the filling before using it?

Yes. Cold filling is thicker and easier to portion, and it is much less likely to make the dough tear or leak.

What kind of apples work well in these pies?

Use firm apples such as Granny Smith, Honeycrisp, or Braeburn. Softer apples break down faster and give you a looser filling.

Can you make the dough ahead of time?

Yes. Wrap it tightly and refrigerate it for up to 1 day, then let it sit just long enough to become easy to roll.

Can you make these dairy-free?

Yes. Replace the milk with an unsweetened non-dairy milk such as oat or soy. The dough will still come together, though the flavor will be slightly less rich.