Appalachian Ohio Fried Apple Pies
Hand pies of dried apples stewed soft with cinnamon and sugar, folded into half-moons of tender dough and fried until golden. These portable pies have long traveled to fields and fairs alike.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Heavy skillet
- •Rolling pin
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12
- carbs
- 36
- protein
- 3
- calories
- 260
Instructions
- 1
Simmer the dried apples in water for 20 to 25 minutes until soft. Mash with brown sugar and cinnamon, then let cool completely.
- 2
Cut shortening into flour and salt until pea-sized crumbs form. Stir in ice water until a dough comes together.
- 3
Divide the dough. Roll each piece into 6-inch rounds on a floured surface.
- 4
Spoon a small mound of cooled apple filling onto one half of each round.
- 5
Fold the dough over the filling. Press the edges firmly with a fork to seal.
- 6
Heat oil in a heavy skillet to 350°F.
- 7
Fry the pies in batches for 3 to 4 minutes per side until deeply golden.
- 8
Drain the pies on paper towels. Dust them with powdered sugar while still warm.
Chef's tips
Let the apple filling cool completely before filling the dough. Warm filling steams the crust and makes it split.
Storage
Store cooled pies at room temperature up to 2 days or refrigerate up to 5 days.
Reheating
Reheat in a 350°F oven for about 8 minutes to re-crisp the crust.
Common mistakes to avoid
- •Overfilling the pies, which causes the seams to burst in the hot oil.
- •Frying at too high a temperature, which browns the crust before the filling heats through.
Serving suggestions
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