Fried Apple Pies
Adapted from the Jan. 2008 issue of Gourmet
2 1/2 cups all-purpose flour
3 tablespoons unsalted butter, cut into 1/2 inch cubes
3 tablespoons cold vegetable shortening, cut into 1/2 inch cubes
1 teaspoon baking powder
3/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup + 4 to 5 tablespoons ice water
Blend together flour, butter shortening, baking powder, and salt in a bowl with your fingertips or a pastry blender until mixture just resembles coarse meal. Whisk egg with 1/4 cup water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated. Squeeze a small handful: if it doesn't hold together, add more ice water, 1/2 tablespoon at a time stirring until incorporated, until dough holds together.
Gather dough and knead just until smooth, 3 or 4 times, on a lightly floured surface. (Don't overwork the dough of it will become tough). Form dough into 2 (5 inch) disks and chill in plastic wrap for one hour.
* Can be made up to two days ahead
3 medium sized apples, peeled and diced (pick you favorite apple, I used Fuji and they were awesome)
2 cups apple cider
1 1/2 cups water
2 1/2 tablespoons packed light brown sugar
1 teaspoon grated lemon zest
1/4 teaspoon cinnamon
pinch of salt
Simmer all filling ingredients in a heavy medium saucepan over med-high heat, uncovered, stirring occasionally, for 25 min. (Wait for the apples to become soft, but not too mushy, try one out for flavor to really decide if they are ready)
*Can be made 1 week ahead if chilled and covered
About 2 qt vegetable oil for frying
Confectioners sugar for dusting
Divide each dough disk into 6 equal pieces. Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 6 inch round. Then strain apple filling so you have only solid apples and place 1 to 2 heaping tablespoons of the apples in the center of the round. Lightly moisten the edge with water and fold dough into a half circle, pressing the edge to seal. (Or use two dough rounds on top of each other for larger pies). Press fork tines around the edges of pies. Repeat for the rest of the dough.
Heat 2 inches of oil in a 4 to 5 quart heavy pot over medium heat until an oil thermometer registers 360 to 370 degrees F. Fry pies 3 or 4 at a time, turning occasionally until deep golden brown, 7 to 8 minutes per batch. Transfer to a plate lined with paper towel to drain.
Dust with confectioners sugar before serving.
*Eat same day!
Oh, and I know the picture is lacking this week, but everyone really wanted to eat these, including me!