Deep Fried Apple Pies Recipe
There is no doubt that this Deep Fried Apple Pies recipe will leave you craving for more. It is one of the most popular Dessert to be served at the Canadian table. The Deep Fried Apple Pies is made with Fruits which is easy to procure from any grocery store. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Deep Fried Apple Pies.
Ingredients
Pastry for 2 crust pie
3 cups sliced pared tart apples
1/2 cup water
1 teaspoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Butter or margarine
Fat for deep-frying heated to 375°F
Directions
Shape pastry into two balls.
Using one ball at a time, flatten on a lightly floured surface and roll out 1/8 inch thick.
Cut out rounds using a 3 1/2 inch cutter; set aside.
Put apples into a saucepan; add water and lemon juice.
Cover tightly and cook over low heat just until tender.
Remove from heat; drain.
Lightly mix in a blend of sugar, cinnamon, and nutmeg.
Place about 2 tablespoons apple mixture onto each pastry round; dot with butter.
Moisten one half of the edge of each round with water to help form a tight seal.
Fold the other half of round over filling.
Press edges together with a fork.
Be sure to seal to avoid leakage of filling while frying.
Lower pies into heated fat; add only as many as will float uncrowded in fat.
Deep-fry about 3 minutes, or until golden brown.
Turn pies as they rise to surface and several times during cooking.
Remove with a slotted spoon and drain over fat before removing to absorbent paper.
Serve warm sprinkled with confectioners' sugar.
Using one ball at a time, flatten on a lightly floured surface and roll out 1/8 inch thick.
Cut out rounds using a 3 1/2 inch cutter; set aside.
Put apples into a saucepan; add water and lemon juice.
Cover tightly and cook over low heat just until tender.
Remove from heat; drain.
Lightly mix in a blend of sugar, cinnamon, and nutmeg.
Place about 2 tablespoons apple mixture onto each pastry round; dot with butter.
Moisten one half of the edge of each round with water to help form a tight seal.
Fold the other half of round over filling.
Press edges together with a fork.
Be sure to seal to avoid leakage of filling while frying.
Lower pies into heated fat; add only as many as will float uncrowded in fat.
Deep-fry about 3 minutes, or until golden brown.
Turn pies as they rise to surface and several times during cooking.
Remove with a slotted spoon and drain over fat before removing to absorbent paper.
Serve warm sprinkled with confectioners' sugar.
