Try this Granny's Fried Apple Pies recipe, or contribute your own.
- Carbohydrate 0.3312 g
- Cholesterol 16.5033333333333 mg
- Fat 21.0606166666667 g
- Fiber 0 g
- Protein 0.23805 g
- Saturated Fat 8.89634666666666 g
- Serving Size 1 1 pie (30g)
- Sodium 9.2 mg
- Sugar 0.3312 g
- Trans Fat 1.09305833333333 g
- Calories 191 calories
Step-by-step
- Put apples in a large pot or Dutch oven and add enough water to almost cover.
- Stir in two cups sugar.
- Turn heat to medium-high and bring to a boil.
- Turn heat down just a little so apples continue to simmer.
- Break up apples with spoon as they cook.
- Cook until apples are tender and juicy, stirring frequently. You may need to add more water as they cook. Do not allow the apples to get dry.
- Remove apples from heat and allow to cool.
- Start with 4 heaping cups of self-rising flour and cut in ¾ cup Crisco shortening with a fork or your fingers. Mix well until shortening is fully incorporated into the flour.
- Add 1½ cups of ice water to flour, and add additional ice water as needed to get all the dry flour mixed in. Mix with a fork until dough is sticky.
- Dip hands in flour and sprinkle additional flour onto dough so that you can knead it. Use additional flour as needed to be able to knead the dough until smooth and non-sticky.
- Pinch off pieces of dough to make balls slightly smaller than ping pong balls.
- Roll each ball out until thin.
- Add a heaping spoonful or two of apples to one side of rolled dough. After the first couple, you will learn exactly how much apples to place on the dough. If you put too much, the dough will not cover without tearing.
- Dip your finger in water and rub around the edges of the dough where the apples are.
- Carefully fold the dough over and press the edges together lightly to seal.
- Using a fork, crimp the edges to fully seal.
- Once all the pies are ready, add about ½ cup Crisco shortening to a large skillet and heat on medium-high.
- Once the grease is hot enough to sizzle from a drop of water, carefully lay two or three pies in the skillet.
- Cook about a minute to a minute and half on each side until they are golden brown.
- Lay pies on a large platter lined with paper towels and serve immediately.
- Pies will keep for a few days but are best eaten within two days.
The Logic of Dried Fruit
The ingredient list notes dried apples, but it skips the resourcefulness behind them. Southern hand pies were historically winter food. When orchards stopped producing fresh fruit, dried apples bridged the gap. Simmering dried fruit rehydrates the tissue while dissolving sugar into the cooking liquid. Keep the pot monitored so water does not completely evaporate during the simmering phase. Break up the fruit continuously with a spoon to create a thick, cohesive filling that will not spill out during frying.
Working the Shortening Crust
Self-rising flour contains a pre-measured blend of leavening agents and salt. Cutting solid shortening into this flour requires cold fat and minimal hand contact. Keep ice water nearby to bind the dough without melting the fat pockets. Knead the dough only until smooth and non-sticky, then portion into balls slightly smaller than ping pong balls. Roll each piece thin to ensure proper crisping in the skillet.
Frying and Sealing Mechanics
Water along the perimeter of the dough acts as the primary adhesive. Crimp the edges firmly with a fork tines to lock the filling inside. Heat the shortening in a large skillet over medium-high heat until a drop of water sizzles instantly. Cook the pies for roughly one to one and a half minutes per side until golden brown. Drain excess oil on paper towels and consume within two days for optimal texture.
