MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Apple Pies
 Categories: Pies, Pastry, Fruits
      Yield: 16 servings
 
MMMMM--------------------------FILLING-------------------------------
      4 tb Unsalted butter
    1/4 c  Granulated sugar; +2 tb
    1/2 ts Ground cinnamon
      1 pn Powdered ginger
    1/4 ts Kosher salt
      6    Granny Smith apples; peeled,
           - cored, sliced 1/4" thick

MMMMM---------------------------CRUST--------------------------------
    3/4 c  Shortening; cold
  2 1/2 c  A-P flour; more for dusting
  1 1/4 ts Kosher salt
      1 ts Granulated sugar
    1/2 ts Baking powder
      1 lg Egg yolk
    3/4 c  Whole milk
           Oil; for deep-frying
           Confectioners' sugar; for
           - dusting
 
  Make The Filling:

  In a large cast-iron skillet over medium-low heat, melt the butter.
  When the foam begins to subside, stir in the granulated sugar,
  cinnamon, ginger (if using), and salt. Add the apples and cook,
  stirring frequently, until they are very tender and most of the
  liquid has evaporated, 25-30 minutes. Transfer to a large rimmed
  baking sheet and set aside to cool to room temperature while you
  prepare the crust. (If you leave the apples in the cast iron, they
  may discolor.)
  
  Make The Crust:

  In a large bowl, add the shortening, flour, salt, granulated sugar,
  and baking powder. Using a pastry blender or fork, cut the fat into
  the dry ingredients. In a medium bowl, whisk together the egg yolk
  and milk, then pour into the flour mixture. Still using the pastry
  blender, work the wet ingredients into the flour mixture just until
  a shaggy dough comes together. Press into a 2" thick disk and
  refrigerate for at least 20 minutes and up to overnight.
  
  Line a large baking sheet with parchment paper and set aside. Fill
  a small bowl with cold water and set by your work surface. Lightly
  flour a clean work surface and a rolling pin, then retrieve the
  dough from the fridge and cut into two equal pieces. Return one
  piece to the fridge and place the second one on your work surface. 
  Roll the dough out to an even sheet, just barely 1" thick, lightly
  flouring the dough as needed to prevent sticking. Using a 3-3/4"
  biscuit cutter, punch circles from the dough, setting the scraps
  aside.
  
  Assemble the pies one at a time for the best results: Brush the
  outer edge of one circle lightly with water, then place 3 tb (about
  2 oz) of the apple filling in a neat bundle at the center of the
  circle. Fold the dough tightly in half over the filling, gently
  pressing any air out of the pocket as you fold. Pinch the edges to
  seal, place the pie on the prepared baking sheet, and gently crimp
  the edges with the tines of a fork. Continue rolling, cutting, and
  shaping the remaining piece of dough in this manner, then press the
  scraps from both sheets together and reroll only once. Refrigerate
  the pies for at least 20 minutes and up to 3 hours (or wrap tightly
  in plastic wrap and freeze for up to 3 months).
  
  When you are ready to fry the pies, in a large, heavy pot, add
  enough oil to reach 2-1/2" up the sides of the pot. Heat until the
  oil registers 350°F/175°C on a deep-fry thermometer. Line a second
  baking sheet or a large heat-resistant platter with paper towels
  and set by the stove.
  
  Working in batches, fry the pies, turning occasionally and
  maintaining an oil temperature between 330 and 360°F, until evenly
  golden brown and cooked through, 3-4 minutes. Using a a slotted
  spoon, transfer to the prepared baking sheet to drain. Let the pies
  cool slightly, then dust with confectioners' sugar and serve warm
  or at room temperature.
  
  Recipe by Jennifer Jones

  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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