Categories: Dessert
Ingredients
- 1 1/2 cups finely chopped, peeled, crisp, tart apples, such as Gala or Pink Lady (1 to 2 medium)
- 1/3 cup packed brown sugar
- 2 tbsp. fresh lemon juice
- 3/4 tsp cinnamon
- 3/4 cup dried apples, chopped
- 1 batch Buttermilk Dough for Fried Fruit Pies (see recipe), chilled
- 2 to 3 cups canola oil, for frying
- Powdered sugar
Directions
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Stir together fresh apples, brown sugar, lemon juice and cinnamon in a small saucepan. Bring to a oil over high heat, stirring constantly. Boil until apples start to soften, about 8 minutes. Stir in dried apples and cool completely.
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Meanwhile, let chilled dough stand 30 minutes. Place a few layers of paper towels on a rack set over a baking sheet.
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Lightly flour work surface and roll dough out to a 12×16-inch rectangle about 1/8-inch thick. Cut out 12 rounds. Place 2 tbsp. apple mixture in center of 1 round. Lift carefully and, keeping filling securely in center, fold round in half and press edges together. Return to surface and enthusiastically crimp edge with a floured fork. Repeat with remaining dough and filling.
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Heat 1 inch of oil to 350 in a 10-inch cast-iron skillet or other straight-sided deep heavy skillet. Working in batches of 3 ,slide pies into oil. Fry, adjusting heat as needed to keep oil at 350, and turning every 30 seconds to prevent scorching, until golden brown, blistered and crispy, about 3 minutes. Drain on paper towels. Let cool a few minutes, then shower excessively with powdered sugar.