Categories: Desserts
Ingredients
- 1/3 cup granulated sugar, plus more for tossing
- 1/3 cup light brown sugar
- 3 tbsp. cornstarch
- 1 tsp apple pie spice
- 1/4 tsp kosher salt
- 3 cups diced peeled Fuji apple
- 1 tbsp. fresh lemon juice
- 14.1 oz. package refrigerated piecrusts
- 1 large egg white
- 1 tbsp. water
- Peanut oil, for frying
Directions
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In a large skillet, whisk together sugars, cornstarch, apple pie spice, and salt. Add apples and lemon juice, tossing to coat. Cook over medium heat until apples are tender and filling is thickened, about 20 minutes. Let cool for 10 minutes.
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Let dough stand at room temp until slightly softened, about 15 minutes. On a lightly floured surface, roll one sheet of dough to 1/8-inch thickness. Using a 4 1/2 inch round cutter, cut 4 rounds form dough. Repeat with remaining dough.
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In a small bowl, whisk together egg white and 1 tbsp. water. Brush edges of each round with egg wash.
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Place 2 tsp apple filling in center of each round. Fold dough over filling, and gently crimp from center to edges with a fork, pressing in any filling as you go. Freeze for 20 minutes.
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In a 4-quart Dutch oven, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry thermometer registers 360.
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Fry 2 pies at a time until golden brown, 4-6 minutes. Drain and immediately toss in granulated sugar. Place on a paper towel-lined wire rack. Serve warm.