Deep-fried apple pies

Votes: 1

Time: 2 hours.
Complexity: easily
Quantity: 18 pies

It's hard to resist the delicious crispy crust of deep-fried pies. Make them with a fragrant filling of sweet, slightly tart apples, simmered in spices that enhance the fruity aroma and flavor: ginger, nutmeg, and cinnamon. Instead of a deep fryer, you can use a saucepan half-filled with oil, and be sure to place the finished pies on paper towels to drain off any excess oil, preventing them from overpowering their delicious flavor. These pies are perfect for taking on a walk or to work, or baking for holidays or weekdays. They're always in style and always a hit.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough for pies

2.5 cups premium flour + extra for dusting
2 teaspoons of sugar
0.5 tsp salt
1/4 cup margarine, chilled and cut into pieces
165 g cold butter, diced
4 - 8 tablespoons ice water
2 teaspoons apple cider vinegar

Filling

2 Braeburn apples, peeled, cored and cut into 1cm pieces (about 450g)
2 Granny Smith apples, peeled, cored, and cut into 1cm pieces (about 450g)
2 tbsp (30 g) butter
1/4 cup sugar
Less than 0.5 teaspoon ground cinnamon
0.5 tsp salt
A pinch of ground ginger
A pinch of ground nutmeg
2 teaspoons lemon juice
1 egg
Vegetable oil for frying

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, apple cider vinegar, lemon juice, eggs, nutmeg, ground ginger, cinnamon, apples

Cooking the dish according to the recipe:

Dough for piesIn a food processor, combine the flour, sugar, and salt. Add the margarine and butter and pulse until the mixture resembles coarse breadcrumbs. Add the ice water and vinegar, 1 tablespoon at a time, pulse, and combine. Place the dough on a large piece of plastic wrap and form into a large disk. Refrigerate for at least 1 hour.
FillingMelt the butter in a large saucepan over medium-high heat, then cook the apples, stirring, until they just begin to soften, 3 to 5 minutes. Sprinkle with sugar and stir. Add the cinnamon, salt, ginger, and nutmeg and cook, stirring, until the apples begin to partially break down (but most of them will still be whole), about 4 minutes. Stir in the lemon juice and remove from the heat. Cool the filling completely, about 30 minutes.

Half fill a deep saucepan with vegetable oil and heat to 185°C. On a lightly floured surface, roll out the dough to a thickness of 0.3 cm. Cut out eighteen circles with a diameter of 12 cm. If necessary, gather the dough and roll it out again.
In a small bowl, whisk the egg with 1 tablespoon of water. Place about 1 heaping tablespoon of apple filling in the center of each circle. Brush the edges with the egg mixture and fold the dough into a semicircle. Press out any air and seal the edges with a fork. Assemble each pirozhki in the same manner with the remaining filling.
Place 4-6 pies at a time in the hot oil and fry until golden brown, turning as needed, about 5 minutes. Drain on paper towels. Serve warm or at room temperature.

Storage tips

Unfried pirozhki can be frozen for up to 6 months. Fry frozen pirozhki for about 8 minutes. You can also refrigerate the pirozhki for 2 hours before frying.