30 mins Prep Time
20 mins Cook Time
50 mins Total Time
These Amish Apple Fry Pies are irresistible. The filling is easy with just a trace of spice. The crust is smooth and flaky and only a little crunchy. And the glaze? It dries into a crackly sweet coating that seals in all of the goodness.
Ingredients
For the filling
- 2 large apples, peeled, cored, and diced
- 1/four cup brown sugar
- half of teaspoon cinnamon
- 1 teaspoon vanilla
- 2 teaspoons cider
- 1 teaspoon cornstarch
For the dough
- 2 cups flour, sifted
- 4 Tablespoons butter
- 2 egg yolks
- 1/three cup HOT milk
- 1/4 teaspoon salt
For the glaze
- 1 teaspoon vanilla
- 2 Tablespoons milk
- 1 cup powdered sugar
- Vegetable or canola oil, for frying
Directions
- To make the filling, integrate the apples, brown sugar, cinnamon, and vanilla in a small sauce pan. Cook on medium heat till juices start to shape, about three minutes. Make a slurry by way of whisking collectively the cider and cornstarch. Stir this into the pan, turn the heat as much as excessive, and cook dinner, stirring constantly, until mixture is thickened, approximately 3 mins longer. Remove from warmness and set apart.
- For the dough, reduce the butter into cubes then use a pastry cutter to paintings it into the flour. Continue to reduce within the butter until it's in small pea-sized lumps. In a small mixing bowl, beat the egg yolks and salt together. Slowly pour in warm milk, stirring constantly. Pour the milk combination into the flour mixture. Stir collectively until a dough begins to form. Turn the dough out onto parchment or wax paper, and knead it till it smooths out, approximately 1 minute.
- Divide the dough into 6 equal sized portions and roll them each right into a ball. Use a rolling pin to roll them out to about 6 inch circles. Fill each circle with 2 Tablespoons of apple aggregate. Fold the dough in 1/2 over the filling and pinch the rims collectively to seal. You can flute the rims or use a fork to crimp them. If the edges aren't sealing properly, moist them with a touch water.
- Heat the oil in a deep sauce pan to 350 levels. You can test to peer if the oil is ready by way of sticking a wood spoon into the middle of the pot. If small bubbles form around the manage, you're equipped to move.
- Place the pies inside the hot oil one at a time and fry until golden brown on both aspects, approximately 2-three mins in step with side. Remove from the oil with a slotted spoon and place on paper towels to dry.
Repeat with remaining pies.
- While the pies fry, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla, and milk until clean. It's fine to glaze the pies while they may be nonetheless heat. I use a pastry brush to comb the glaze on one side then let it dry, turn them over, and glaze the alternative facet. You can put coats of glaze on for extra sweetness if you like, but look ahead to the glaze to harden in between coats.
- Pies may be saved uncovered for two-3 days. If you want the glaze to stay difficult, do not vicinity the pies in a plastic bag or sealed box. Just depart them on a cord rack or pan.