Old-Fashioned Fried Apple Pies
Kitchen Tested 
- Yield 8 to 10 servings
- Prep 15 mins
- Cook 20 mins
A Southern tradition, these little personal pies are portable.
Mark Boughton Photography / styling by Teresa Blackburn
Ingredients
- 1/2 cup apple cider
- 4 cups peeled, cored, diced tart apples apples
- 1/2 cup orange juice
- 1/2 to 3/4 cup sugar (depending on sweetness of apples)
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 6 to 8 cups vegetable oil
- 3 prepared pie crusts discs
- Confectioners' sugar
Instructions
- Place apples in a medium saucepan. Cover with water and bring to a low boil. Cook about 4 minutes or until apples are soft (but not mushy), stirring occasionally. Drain and place apples in a bowl.
- Stir together juices, sugar and cornstarch until well blended in a saucepan. Stir in cinnamon, nutmeg and salt. Fold in apples. Cook about 3 minutes or until liquid becomes thick and clear.
- Add oil to a depth of 5 or 6 inches to a heavy pot. Heat to 350F.
- Roll and cut pie dough into 8 to 10 (6-inch) circles. Spoon 1/4 cup filling on one side of each dough circle. Fold dough over to cover filling. Pinch edges to seal.
- Place two or three pies into oil. Fry 7 to 8 minutes per side, maintaining oil at 350F temperature. Remove and drain on paper towels. Serve warm with confectioners’ sugar sprinkled on top.
Recipe by Mary Carter.
