Fried Apple Pie
2 Cups All-Purpose Flour
1 Tspn Salt
3/4 Cup Crisco or other Vegetable Shortening
1 Egg, lightly beaten
1/4 Cup Cold water
1 Tspn Regina® Vinegar (preferably White Vinegar)
3 Cups Dried Apples
1 1/2 Cups Water
6 Tbsp Sugar
1/4 Tspn Cinnamon
1/4 Tspn Ground Allspice
Mix together the flour and salt. Cut in the shortening with a pastry blender, fork, your hands, or whatever method works best for you, until the mixture resembles coarse crumbs. Stir together the beaten egg with the water and sprinkle over flour mixture. Sprinkle in the vinegar, mixing lightly, until ingredients are well combined. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.
In a non-reactive pan on very low heat, simmer the dried fruit in the water for 30 to 45 minutes, or until very tender. Add water if necessary to prevent scorching. Allow to cool; mash fruit slightly. Stir in sugar and spices. (This step of the preparation may be done in advance and refrigerated; however, warm up the fruit enough to take the chill off and make it workable before filling your pies.)
Remove the pastry from the refrigerator and cut it into four equal pieces. You can then cut each of the flour pieces into three equal pieces, leaving you with 12 golf ball-sized dough balls. On a lightly floured surface, roll each ball into a 5- to 6-inch circle. Your circles don’t have to be perfect, and ragged edges are okay.
Put about 2 generous tablespoons of filling onto one side of the circle of dough. Seal the pie by wetting the inside edge of the dough with water (use your finger) and then fold over the dough, making the familiar half-moon shaped pie. Make sure the edges of the dough are even, and press and crimp to ensure a good seal. You can use a fork to give you a bit of a decorative edge if you like. You can also correct the more ragged edges during this step because the dough is pliable. Just make sure the filling is sealed in and that any holes in the dough are crimped.
Heat oil in a deep fryer or fill a frying pan with about ½ inch of oil. Let the oil heat to about 375° F. Cook until golden brown, turning the pies occasionally if using a frying pan, for about 3-4 minutes. Remove from oil and drain excess oil on a plate covered with paper towels. Sprinkle with confectioner’s sugar or sugar crystals, as desired. Serve warm.