|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This old-fashioned recipe for fried apple pie is made with dried apples. It's a good example of a hand pie which features dough folded over a fruit filling. A portable dessert, it's meant to be held in the fingers when eaten and is perfect for a lunchbox.
In the days before refrigeration, drying apples, along with canning, was a method of preserving the fruit for use through the winter months and beyond. When it came time to use it, the dried apples needed to be rehydrated as is the case here. An additional step, not necessary in a recipe for a full-size pie, is roughly chopping the reconstituted fruit so it can fit easily into the pastry circle.
Speaking of pastry, the case for a hand pie is more biscuit-like than flaky pie dough because it needs to hold the moist filling without it leaking out. So, if you want a shortcut, use refrigerated biscuit dough. If peeling fresh apples and making your own buttery, flaky pie crust is how you roll, try these traditional apple hand pies.
While baking in the oven or frying in a cast-iron skillet are two methods of cooking hand pies, here they are fried until golden brown.
- 2 cups dried apples
- 2 cups all-purpose flour (sifted or stirred before measuring)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons butter
- 1 large egg (beaten)
- 1/2 cup milk
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
- 1 quart oil (for deep frying)
Gather the ingredients.
Cover dried apples with water; simmer, covered, for 30 to 40 minutes to rehydrate them. Drain, cool, and chop roughly. Set aside.
Sift together flour, salt, and baking powder; cut in butter. Add egg and milk; mix to form a soft dough. Roll dough out thin and cut into 4 circles about 5 inches in diameter.
Combine nutmeg, cinnamon, and sugar.
Place 1/2 cup dried apples in the center of each circle, sprinkle with 1 teaspoon of the sugar mixture. Wet edges with a little milk, fold over, and seal with a fork.
Fry at about 370 F in deep-fryer until golden brown. Drain well. Serve with cream or ice cream.
Dried Apple Pie Variation
Just as a traditional apple pie can be jazzed up by adding a few complementary ingredients, the same is true of this recipe. Add 1/2 cup roughly chopped dried sweetened cranberries, 1/2 cup roughly chopped dark or light raisins, and 2 teaspoons orange zest to give it a fall flavor burst.