It makes total sense that I was born where fried pies are such a big thing. My recipe pays respect to the originals born in the mountains of Oklahoma.
Technique tip: They don't take much time to put together. Just be sure to chill the filling in the fridge before frying it. Also, when cooking, watch the pies closely. When they're golden, they're done.
- 3 tablespoons salted butter
- 3 Golden Delicious apples, cored, peeled and cut into 1/2-inch dice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- Zest of 1 lemon
- Kosher salt
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 teaspoons fresh lemon juice
- Peanut oil, for frying
- 2 refrigerated, rolled pie crusts (such as Pillsbury)
- Cinnamon sugar, for dusting
For the filling:
In a large non-stick pan on medium heat, add the butter, apples, cinnamon, nutmeg, lemon zest and a pinch of salt. Sauté until the apples are slightly tender.
To a liquid measuring cup, add the sugar, cornstarch and lemon juice. Fill with warm water to the 1 cup line. Whisk until everything is dissolved. Turn up the heat to the apples and slowly add the liquid to the pan. Stir until the liquid thickens. Remove to a bowl and refrigerate.
For the pies:
1. Preheat at least 2 inches of oil in a heavy pot or filled deep fryer to 375°F.
2. Cut 3-4 circles out of each pie crust. Remove the chilled filling from the refrigerator and scoop filling onto one half of each circle, leaving a 1-inch border around the edges. Close by folding the unfilled side over the filled side and pulling the top edges down to meet the bottom. Seal using water between the edges and fold over or pinch around the edges.
3. Fry pies in batches, allowing the oil to rest and stay at 350°F. Fry, being sure to flip if needed until golden brown, about 4 to 6 minutes. Remove to a paper towel-lined plate and immediately sprinkle with cinnamon sugar. Serve warm or room temperature.