Ingredients
Method
- In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 tablespoon granulated sugar and ½ teaspoon salt. Add ½ cup cold cubed butter and cut in with a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout. Drizzle in cold water, 1 tablespoon at a time, mixing gently with a fork after each addition until the dough just comes together. Shape into a flat disk, wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
- In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the diced apples, 3 tablespoons granulated sugar, 2 tablespoons brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg and 1 teaspoon lemon juice. Stir to combine and cook for 5–7 minutes, stirring occasionally, until apples are softened. Whisk together 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Pour into the apple mixture and stir. Cook for 1–2 more minutes until the filling is thick and glossy. Remove from heat and allow to cool completely (about 20–30 minutes).
- On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Cut out 10 circles, each about 4½–5 inches in diameter, re-rolling scraps as needed. Beat 1 egg with 1 tablespoon water to make egg wash.
- Brush the edges of each dough circle with egg wash. Place 1½ to 2 tablespoons of cooled apple filling in the center of one half of each circle. Fold the dough over to create a half-moon shape. Press edges firmly together, then crimp all the way around with a fork to seal completely. Repeat with all remaining dough circles and filling.
- Pour vegetable oil into a large, deep skillet to a depth of about 2 inches. Heat over medium heat until oil reaches 350°F on a fry thermometer. Working in batches of 2–3, gently lower the pies into the hot oil. Fry for 2–3 minutes per side until deep golden brown and crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate. Repeat with remaining pies, allowing oil to return to 350°F between batches.
- While the pies cool slightly, whisk together 1 cup powdered sugar, 2–3 tablespoons milk and ½ teaspoon vanilla extract in a small bowl until smooth. Add milk a little at a time until you reach a drizzleable consistency. Drizzle glaze generously over the warm pies and serve right away.
Nutrition
Notes
Make-Ahead Tip: The apple filling can be made up to 2 days ahead and stored in a covered container in the refrigerator. The assembled (unfried) pies can be frozen on a parchment-lined baking sheet until solid, then transferred to a freezer bag and kept for up to 3 months. Fry straight from frozen, adding 1–2 extra minutes per side.
Storage: Store leftover fried pies in a covered container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in the oven at 350°F for about 8–10 minutes or in the air fryer until crispy and warmed through. Avoid the microwave as it will make the shell soft.
Dough Shortcut: You can substitute with 2 sheets of store-bought refrigerated pie crust dough to save time. Roll it out slightly thinner and proceed with the recipe as directed. It works great and still comes out delicious!