Unleash Your Inner Baker: How To Make Deep Fried Apple Pies Like A Pro!

Indulge in the irresistible allure of freshly made deep-fried apple pies, where crispy exteriors meet tender, juicy apple fillings. With our step-by-step guide, you’ll learn the art of crafting these delectable treats, transforming your kitchen into a haven of sweetness and aroma.

The Perfect Pastry: A Crispy Canvas

Ingredients:

• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cut into small cubes
• 1/2 cup ice water

Instructions:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Avoid overworking the dough.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

The Sweet Embrace: Apple Filling Delight

Ingredients:

• 6 medium apples, peeled, cored, and sliced
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup cornstarch

Instructions:

1. In a large bowl, combine the apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, and cornstarch.
2. Stir until the apples are evenly coated.
3. Set aside for 15 minutes to allow the apples to release some of their juices.

Assembly: Bringing it All Together

1. Preheat a deep fryer or a large saucepan filled with vegetable oil to 375°F (190°C).
2. On a lightly floured surface, divide the pastry dough into two equal parts.
3. Roll out one part of the dough into a 12-inch (30 cm) circle.
4. Transfer the rolled-out dough to a parchment paper-lined baking sheet.
5. Spread the apple filling evenly over the dough, leaving a 1-inch (2.5 cm) border around the edges.
6. Roll out the remaining dough into an 11-inch (28 cm) circle.
7. Place the second dough circle over the apple filling and press the edges together to seal.
8. Make a few small slits in the top crust to allow steam to escape.

Deep-Frying: The Final Symphony

1. Carefully drop the apple pie into the hot oil.
2. Fry for 3-4 minutes per side, or until golden brown and crispy.
3. Remove the pie from the oil and drain it on paper towels.

Sweeten the Deal: Finishing Touches

• Sprinkle with cinnamon sugar for an extra burst of sweetness.
• Serve with a scoop of vanilla ice cream or whipped cream for a decadent touch.

Variations: Expanding the Apple Pie Horizons

• Caramel Apple Pie: Add 1/2 cup of caramel sauce to the apple filling.
• Cranberry Apple Pie: Mix in 1/2 cup of dried cranberries to the apple filling.
• Walnut Apple Pie: Sprinkle 1/2 cup of chopped walnuts over the apple filling before sealing the pie.

Tips and Tricks for Perfection

• Use a sharp knife to peel and slice the apples for a cleaner cut.
• Don’t overfill the pie with apples. It will make it difficult to seal and could cause the pie to burst during frying.
• If you don’t have a deep fryer, you can use a large saucepan filled with vegetable oil. Just make sure to use a thermometer to monitor the temperature.
• Let the pie cool for a few minutes before slicing it. This will help prevent the filling from spilling out.

The Perfect Ending: Conclusion

Mastering the art of deep-fried apple pies is a culinary adventure that will delight your taste buds and impress your loved ones. From the flaky pastry to the juicy apple filling, every bite is a symphony of flavors and textures. So, gather your ingredients, roll up your sleeves, and embark on a journey that will leave you with unforgettable memories and a deep appreciation for this classic treat.

Frequently Asked Questions

Q: Can I use frozen apples for the filling?
A: Yes, you can use frozen apples. Just thaw them completely before slicing them.

Q: How can I make the pie ahead of time?
A: You can assemble the pie up to 24 hours ahead of time. Just keep it refrigerated until you’re ready to fry it.

Q: What if I don’t have a pastry cutter?
A: You can use two knives to cut the butter into the flour. Just hold the knives together and use them to cut the butter into small pieces.