Certainly! Here’s the recipe for Fried Apple or Peach Pies:
Ingredients:
For the Pastry:
- 2 cups all-purpose flour
- ½ cup shortening, chilled
- 1 teaspoon salt
- ½ cup cold water
For the Apple Filling:
- 2 apples
- ¼ cup white sugar, or to taste
- ⅛ teaspoon ground cinnamon, or to taste
Other:
- Oil for frying
Directions:
For the Pastry:
- Sift flour and salt together.
- Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs.
- Add cold water 1 tablespoon at a time and mix with a fork.
- When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
For the Apple Filling:
- Peel and dice the apples and place them in a saucepan.
- Combine the sugar and cinnamon; pour over the apples and toss to coat.
- Cook, covered, in a saucepan on low heat until the apples are soft.
- Mash with a fork to form a thick applesauce. Allow to cool.
Assembly:
- Transfer the dough to a lightly floured work surface.
- Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).
- In each round, place 1 heaping tablespoon of the apple filling.
- Moisten edges with cold water, fold in half, and press the edge with a fork to seal. Repeat with the remaining pastry and filling.
Frying:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry the pies, a few at a time, 2 to 3 minutes on each side, or until the crust is golden brown.
- Drain the fried pies on paper towels.
Enjoy your delicious Fried Apple or Peach Pies!
Certainly! Here are some questions and answers related to Fried Apple Peach Pie:
Q1: What type of apples work best for the filling? A1: You can use a variety of apples, but firmer ones like Granny Smith or Honeycrisp work well for a delicious and slightly tart filling.
Q2: Can I make the pastry ahead of time? A2: Yes, you can prepare the pastry ahead and refrigerate it until ready to use. This allows for easier handling and a flakier crust.
Q3: Is it necessary to peel the apples for the filling? A3: Peeling the apples is recommended for a smoother filling, but you can leave the peels on for added texture if you prefer.
Q4: Can I use premade pie crust for this recipe? A4: While the recipe calls for making your own pastry, you can use premade pie crust if you’re short on time.
Q5: What’s the ideal size for cutting the pastry rounds? A5: Aim for rounds approximately 4 inches in diameter for a good balance of crust and filling in each fried pie.
Q6: How do I prevent the pies from becoming too greasy during frying? A6: Ensure that the oil is at the correct temperature (375°F) and avoid overcrowding the frying pan. Drain the fried pies on paper towels to absorb excess oil.
Q7: Can I freeze these pies for later? A7: Yes, you can freeze the unbaked pies, and then fry them when ready to serve. Just ensure they are well-sealed to prevent freezer burn.
Q8: What’s a suitable dipping sauce for these fried pies? A8: A simple powdered sugar glaze or a side of vanilla ice cream makes a delightful accompaniment.
Q9: Can I substitute peaches for apples in the filling? A9: Absolutely! You can use peaches or a combination of both fruits for a tasty variation.
Q10: How long do the fried pies stay fresh? A10: They are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for a day or two.
Enjoy making and indulging in your delicious Fried Apple Peach Pies!
