Golden Fried Apple Pies, Vegetarian

Little fried hand pies stuffed with spiced apples bring back childhood memories of Fall festivals, State Fairs, church and school bake sales. They are always a hit at potluck dinners and Thanksgiving too. These tasty treats are made without nuts, or milk. They do not need refrigeration which makes them even better for picnics and outdoor barbecues too. Plus, dairy and nuts are some of the most common types of food allergies.

Apple Fried Pies, makes 4

INGREDIENTS:

• 1 Large or 2 smaller apples, rinsed and peeled. Most types of apples work fine. I like Honey Crisp or Granny Smith, and they tend to be cheapest.
• 2 Tablespoons white or light brown sugar
• 1/4 teaspoon cinnamon
• 1 Cup water
• Vegetable oil for frying

Prepare the apple filling:

• Chop the apple off the core in small chunks. In a small saucepan combine fruit and water. Cover and cook over medium low heat for about 5 minutes, until fruit is softened. Remove from heat, remove the lid, and stir in sugar and cinnamon. Coat the fruit and allow mixture to cool while making the pastry dough.

Fried Pie Pastry:

• 1 1/2 All-purpose flour
• 1/2 teaspoon salt
• 1/4 Cup plus 1 Tbsp shortening. 6 Tablespoons total. I use Crisco vegetable shortening.
• 1 Egg, beaten
• 1/2 teaspoon vinegar
• 1/4 Cup water

Prepare the dough:

• Combine flour and salt; cut in the shortening with a pastry blender or dough hook in your mixer until mixture resembles coarse meal.
• Combine beaten egg, water, and vinegar. Sprinkle over the flour mixture and blend together until all dry ingredients are moistened. Shape it into a ball and wrap it in wax paper, refrigerate for at least 1 hour.
• Divide the pastry dough into thirds. Use a rolling pin to roll out each portion to 1/4 inch thick- about the thickness of pie crust.
• Cut dough sheet into 6-inch circles. Using a bowl as a guide helps cut evenly.

Fill the pastry:

• Place about 3 Tablespoons apple mixture on half of each pastry shell.
• Wet fingers with water and moisten the edges of pastry circle. Carefully fold the circles in half, making sure the edges are even.
• Press the edges of filled pastry firmly together and crimp using a fork dipped in flour.

Cook:

Heat 1/2-inch oil in a large skillet to 375 degrees F. Use a thermometer to check oil temperature so you don’t burn the dough. Fry pies until golden brown on both sides, using a slotted metal spoon to turn them over once or twice. Remove pies with the spoon and place on paper towel lined plate to drain excess oil. You can sprinkle the tops with sugar, if desired.

You can also cut slits in the top of filled pies to vent them and bake roughly 25 minutes on 350 until golden brown. Sprinkle with cinnamon sugar or plain sugar if desired but not needed. The filling is yummy.

It’s easy to make this recipe organic using organic fruit, flour, and sugar ✅