Yield: Yields 18 mini pies
In this recipe, excerpted from the cookbook DamGoodSweet , David Guas adapts his Great-Aunt Patty’s amazing apple pie, while also giving props to his favorite childhood brown bag treat, Hubig’s fried pies. The result is these cute, mini fried apple pies that can be eaten out of hand, like empanadas.
This recipe was excerpted from Dam Good Sweet.
Line a plate with paper towels. Pour enough peanut oil into a large pot to fill it to a 3-inch depth and bring to a temperature of 375°F over high heat. Fry a few turnovers (you don’t want to fry too many at one time, otherwise the temperature of the oil will drop and the turnovers will become greasy) until all sides are golden brown, about 3 to 5 minutes, turning them over often. Transfer to the prepared plate to drain while you fry the remaining turnovers. Serve warm or at room temperature with plenty of powdered sugar on top.
Make Ahead Tips
The dough is best used within 6 hours of making. The pies can be made up to 6 hours before frying.
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The crust was good just doughier than what I was expecting. I prefer a flaky type crust.The filling was fantastic and I am giving that a five star rating. I will definitely make that filling again.
The flavor is good. But if you were hoping these would be as close to grandma's as could be without using lard, you will be disappointed. The crust is NOT flaky. It's a little thick on the palette. But they are true to the picture in the recipe. CAUTION! make sure you have an open area in which to fry! I did mine on the stove and I had a lot of cleaning up of splattered grease everywhere including my floor. I highly suggest using an actual deep fryer and not a pot of oil. The apple compote is delicious!
Fantastic! Don't over stuff them and then use your extra filling as a compote on top of the vanilla ice cream served along side. Will be making again for NYE!
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