Imported from Instagram

Fried Apple Hand Pies

Name: Fried Apple Hand Pies
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 11 servings
Cuisine: American
Ingredients: 562 g All-purpose flour (For the crust; 1½ batch); 19 g Sugar (For the crust); 8 g Salt (For the crust); 340 g Butter (Cold; 3 sticks; for the crust); 180 g Ice water (Use 180 g initially; add more only as needed, up to 225 g (1 cup) total); 7 g Vinegar (For the crust); 625 g Granny Smith apples (Peeled and diced; source gives a range of 600–650 g (4 medium apples)); 75 g Brown sugar (For the filling); 50 g Sugar (For the filling); 14 g Butter (For the filling); 15 g Lemon juice; 3.5 g Ground cinnamon (Source gives 3–4 g); 0.5 g Ground nutmeg; 8 g Cornstarch (For the filling); 30 g Water (Mixed with the cornstarch); 5 g Vanilla (Source says vanilla); Salt (Pinch, for the filling); Egg wash (For moistening the border; amount and preparation not specified); Frying oil (For frying; amount not specified)

Recipe by Brianna LaRae🌻 @briannalaraev · Instagram

Imported by Blak Rabbit on SeeMeCook

Crisp, golden hand pies filled with a thick, warmly spiced Granny Smith apple filling. The flaky butter crust can be finished with a woven lattice or sealed into a simple half-moon shape.

11 servings120 minAmerican

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Ingredients

562 g All-purpose flour (For the crust; 1½ batch)
19 g Sugar (For the crust)
8 g Salt (For the crust)
340 g Butter (Cold; 3 sticks; for the crust)
180 g Ice water (Use 180 g initially; add more only as needed, up to 225 g (1 cup) total)
7 g Vinegar (For the crust)
625 g Granny Smith apples (Peeled and diced; source gives a range of 600–650 g (4 medium apples))
75 g Brown sugar (For the filling)
50 g Sugar (For the filling)
14 g Butter (For the filling)
15 g Lemon juice
3.5 g Ground cinnamon (Source gives 3–4 g)
0.5 g Ground nutmeg
8 g Cornstarch (For the filling)
30 g Water (Mixed with the cornstarch)
5 g Vanilla (Source says vanilla)
Salt (Pinch, for the filling)
Egg wash (For moistening the border; amount and preparation not specified)
Frying oil (For frying; amount not specified)

Steps

1
Make the filling: add the peeled, diced apples, brown sugar, sugar, butter, lemon juice, cinnamon, nutmeg, cornstarch, water, vanilla, and a pinch of salt to a pan over low heat. Stir to combine.
2
Cook the filling over low heat for 8–12 minutes, stirring, until the apples have softened and the mixture is very thick. Let it cool completely.
3
Make the crust: combine the flour, sugar, and salt in a bowl.
4
Cut the cold butter into the flour mixture until pea-sized pieces remain.
5
Gradually add 180 g of ice water, mixing as you go; add more only as needed, up to 225 g total. Add the vinegar and mix just until the dough comes together.
6
Wrap the dough and chill it for 1 hour.
7
Roll out the dough and cut it into circles. Place about 2 tablespoons of cooled filling on each circle.
8
For lattice tops, cut another piece of dough into strips and weave them over the filling, leaving a border around each pie. Moisten the border with egg wash, press the lattice ends down, and crimp firmly with a fork.
9
Alternatively, fold each filled circle into a half moon and crimp the edges firmly with a fork.
10
Chill the assembled pies for 20–30 minutes.
11
Heat frying oil to 350°F (175°C).
12
Fry 2–3 pies at a time for 2–3 minutes per side, until golden.
13
Drain the fried pies on a rack.

Notes

The source does not specify the amount of frying oil or egg wash, nor how to prepare the egg wash. The apple and cinnamon quantities are ranges; their listed numeric amounts are midpoints.