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There is also an offer for a free pie crust mix in the article.
My good friend, Butch Mueller, has a fine little orchard. I don’t know how many apple trees he has, maybe eight or ten. That’s more apples than he and his extended family can eat. So he has been kind enough to keep my supplied.
Now if I can just find more baking time! We’ve made these friend apple pies several times. They’re foolproof and a delightful treat.
Little fried apple pies are easier than big pies: roll the dough, cut circles, load the circles with filling, crimp the edges, and fry them. It sounds like a lot of steps but it’s easy.
A pie crust mix takes all the work out of that.
A dough press makes cutting and crimping a breeze.
You can use a premade apple pastry filling—that’s really quick and easy—or make your filling from scratch. We’ll show you both ways.
If you are not up for frying, you can bake them. If you choose to bake them, 15 minutes is about right. The ones to the right are baked. You can see that the finish is very different—the fried crust is more flaky and crispy.
How to Make the Dough for the Little Pies
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It’s amazing! It makes a great crust– as good as you’ll see at a pie shop–and all you do is add water and mix it for a minute or so in your stand-type mixer. You owe it to yourself to try one.
Get a free pie crust mix here. Offer expires November 15, 2015.
Or use this recipe:
4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
12 tablespoons very cold butter
3/4 cup very cold water
- Mix the flour, sugar, and salt together.
- Cut the butter into the flour mixture with a pastry blender until the mixture is granular.
- Add the cold water and mix with a fork until the dough begins to come together. Remove the dough to the counter and knead it just until you have a dough ball.
How to Form Your Little Pies
- Roll and cut the dough: Roll the dough out to a scant 1/4-inch thick. The back of your dough press is a cutter. Use it to cut the dough into six-inch circles. If you don’t have a dough press, you can cut your dough using a 6-inch bowl as a guide and with the point of a sharp knife. Apple 2.jpg
- Add the filling: Place a dough circle on the dough press. The dough will follow the bowl-shaped contour of the press. Place 1/4 cup filling in the formed bowl. Brush a little water on the edges of the dough to help the stick the two layers of dough together and seal. Using the dough press, fold the dough over to make a turnover and press firmly to seal. If you don’t have a dough press, place the circle of dough in a shallow bowl. Carefully pull and fold half of the dough over the filling after brushing the edges with water. Use the tines of a fork to crimp the edges together.
Your pie is now ready for baking or frying.
How to Make the Filling and Fry your Pies
You can make the filling from scratch or use a premade pastry filling. The pastry filling is not expensive and is perfect for these little pies. Pastry filling is made with smaller pieces of fruit than pie filling, has more flavor, and is not as runny. It is designed for pastries, not pies. Commercial pie filling works fine, but your own filling, made with good fresh apples, is best.
Here is the scratch recipe:
2 cups diced apple pieces (diced into 1/4-inch pieces)
1 tablespoon lemon juice
3 cups water
1 1/2 tablespoons flour
1 cup sugar
2 tablespoons butter
1 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves
- In a medium bowl, mix the apples, lemon juice, water, flour, and sugar together. Melt the butter in the microwave. Stir in the spices and the butter and let the filling cook for another couple minutes. Set the filling aside.
- Form the little pies.
- Heat three inches of vegetable oil until hot, about 355 degrees. Slip the pastries into the hot oil one or two at a time allowing the temperature of the oil to recover after each. Let them cook for eight to ten minutes or until golden-colored.
- Remove them to a plate covered with paper towels. Serve them hot or cold.
Tips for Success
The apple dices must be no larger than 1/4 inch or else they may not cook through.
It is important that the dough remains cold so that the butter particles remain solid and not melt before cooking. If the dough does not feel cool, chill it in the refrigerator for an hour or more.
Make up at least most of the pies before starting to cook. That way you will not be rushed to make up pies while others are cooking.
Roll the dough thin, just less than 1/4 inch thick.
Don’t put too much filling in each pie. If the filling tries to slip out as you seal the edges, you are using too much filling.
Make sure the edges seal. Water brushed on the portions to be sealed helps the two layers stick together. Filling on the edges makes the pie more difficult to seal.
The temperature of the oil is important to success. If it is too hot, the pies will burn before cooking completely. If too cool, they will tend to be soggy. A frying thermometer is helpful.
The oil needs to be deep enough that the pies will be immersed. Turn the pies often so that any portion resting on the bottom of the hot pan will not burn.
About the Author
Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.
Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and five beautiful granddaughters.