Fried Apple Pie
“Good apple pies are a considerable part of our domestic happiness.”
- Jane Austen
We’re closing out our Appalachian family birthday desserts with Fried Apple Pies, Rhianna Jo’s mom’s favorite.
Fried hand pies date back to medieval Europe and made their way over here with settlers. Many homes didn’t have a large reliable oven, so frying up hand pies in a skillet over the wood hearth or fire was easier than baking a whole pie, and the pieces could travel better.
Apples were a common ingredient because they were abundant and stored well. They also dried beautifully and would keep throughout the winter. And that’s a key part to these fried pies: dried apples. To be able to create a delicious dessert, out of season, with fruit you harvested and dried for a future date was a gift to the family and community.
I made these in a mostly traditional way, cooking down the dried apples, except I did a mix of peaches and apples - because the peaches looked so good and they always remind me of my grandparents.
These are best eaten within a day or two, or frozen to be enjoyed later.
To make;
Fried Apple Pie
makes 8
Filling:
1 ½ cups dried apples
1 ½ cups dried peaches
3 cups water
1/4 cup sugar
1/4 cup brown sugar
½ tsp cinnamon
pinch of salt
I. Simmer the fruit and water for about 30 minutes until it softens.
II. Mash the fruit a bit with a wooden spoon and stir in the sugars, cinnamon, and salt. Cook until it becomes thick like apple butter, about another 10-15 minutes. Cool completely.
Dough:
2 cups all-purpose flour
½ tsp salt
⅓ cup lard or shortening
½ cup buttermilk
I. With your fingers, cut the fat into the flour and salt until it becomes crumbly.
II. Pour in the buttermilk and mix just until a dough forms. Divide into 8 pieces. Roll each piece into a 5-6-inch circle.
Frying:
about 2 cups lard or shortening (I used a mix of both)
I. Heat the fat in a skillet over medium high heat. It should be ½ inch deep and reach about 350°F. Drop a piece of dough into the oil to test its readiness. It should sizzle with bubbles. If it sinks, the oil isn’t hot enough. If it turns brown quickly, the oil is too hot.
II. Add 2–3 tablespoons of the filling to one side of your circle of dough. Fold over, seal with your fingers, and crimp the edges with a fork.
III. Fry for 2–3 minutes per side until deep golden brown. Remove and let the oil drip off before laying them on a rack over paper towels. Sprinkle with sugar while still warm.
IV. Serve within a day or two. Freeze the already cooked pies for up to 3 months. Let them come to room temperature and then warm them in the oven to crisp them up.
~ from the table of Summer crosby hennessy of acorn moon mercantile ~