In the bowl of your food processor, combine the
flour, salt, and sugar by pulsing 3 times. Cut up
the butter into large chunks, and add to the
flour. Pulse several times, until the mixture is
sandy and crumbly. Drizzle in the ice water, and
pulse 2 or 3 times until the dough just holds
together.
Turn the dough out onto a lightly floured surface
and form into a 6in disc. Wrap the disc tight in
plastic wrap and refrigerate for at least 30
minutes.
Meanwhile, make the filling. Combine the apples,
cider, sugar, zest and juice, and salt, and cook
over medium heat. The mixture will bubble, and
cook down. After about 15 minutes the apples will
soften, but still have a little texture. Stir in
the flour and cook for a minute or two more.
Remove from heat and set filling aside to cool.
Either in an electric skillet, deep fryer, or
heavy-bottomed pan with deep sides, heat a neutral
cooking oil to 350 degrees.
On a lightly floured surface roll 1/3 of the dough
into a 10 – 12” oval. To make the first two pies,
cut the oval in half, and carefully pile 1/3 cup
of filling on one half of each semi-circle.
Quickly wet the edges, and fold over, pressing
each into a turnover shape. Seal the edges with
the tines of a fork. Fry the pies for a total of 3
– 4 minutes, flipping them halfway through. Remove
from oil when the pies are a deep golden brown.
Place on a stack of paper towels, dust with
confectioners sugar and serve. Follow these steps
for the other four pies.
Originally Submitted
5/18/2012
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