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My review
Apple Funnel Cake Hand Pies
5 made it |
0 reviews
| 1 photos
6
MrsWheelbarrow
"Fresh fruit is too juicy to handle hot oil… But if you add some dried fruit to the mixture, it'll absorb some of the fresh fruit's juices, plump up, and keep the whole thing from bursting."
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Ingredients
1 h 20 m servings 231Original recipe yields 12 servings (12 small hand pies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Stir together fresh apples, brown sugar, lemon juice, and cinnamon in a small saucepan over high heat. Bring to a boil, stirring constantly. Boil until apples start to soften, about 8 minutes. Stir in dried apples and cool completely.
- Meanwhile, let chilled dough stand for 30 minutes. Place a few layers of paper towels on a rack set over a baking sheet.
- Lightly flour work surface and roll dough out to a 12x16-inch rectangle about 1/8-inch thick. Cut out twelve 4-inch rounds. Place 2 tablespoons apple mixture in the center of 1 round. Lift carefully. Fold round in half, keeping filling securely in center. Press edges together. Crimp edge thoroughly with a floured fork. Repeat with remaining filling and dough.
- Heat 1 inch of oil to 350 degrees F (175 degrees C) in a 10-inch cast-iron skillet or other straight-sided deep, heavy skillet.
- Slide pies into oil, 3 at a time. Fry, adjusting heat as needed to keep oil at 350 degrees F, and turning every 30 seconds to prevent scorching, until golden brown, blistered, and crispy, about 3 minutes. Drain on paper towels. Let cool a few minutes, then shower excessively with confectioners' sugar.
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Footnotes
- Cook's Note:
- Use this recipe for the buttermilk dough.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.