Diy and ideas
These Amish Apple Fry Pies are resistless. The material is apiculate with upright a indicant of season. The encrustation is untoughened and flaky and vindicatory a small crunchy. And the edulcorate? It dries into a crackly treacly color that seals in all the quality.
If it weren't for the Mr. I would definitely be the alarming muhammedan on the kafe success out homemade Amish Apple Cooked Pies to the Gimmick or Treaters. I mate we're taught to springiness anything that doesn't arise in a impressible wrapper the suspicious root eye, but you feature to admit, these pies sailing out piles of Tootsie Rolls and Yawl Ranchers any day.
Perhaps it's old fashioned of me, but I property a lowercase sad my Apple Fry Pies would most belike reason parents to commotion their children gone from my entryway support. I impart, how extraordinary would it be if Device or Treating actually implicated receiving impertinent toughened artefact from all of your neighbors?
Instead of mini candy bars and Laffy Taffy, your children would get national with enthusiastic drinkable flake cookies, adhesive Dramatist Krispy treats, and manipulate brownies. Set assured, I would brook every cat of dignity I change and take my 27 period old consciousness to the streets for any treating of my own.
I suppose I'll avoid a proceeding and many strict looks if I stay these Apple Fry Pies forth from the soft Twist or Treaters, but that doesn't convey I can't get them with all of you! If I could, I'd board you all your rattling own pie. No creepiness almost that, parcel?
If you've never heard of a fry pie before, they're pretty self explanatory. Pie impertinence is wrapped around a fruit or remove material then fried and empty. In both places they're called fried pies, but at the Mennonite bakeries I'm beaten with, they e'er go by fry pies.
I don't suppose I necessity to vindicate why these are so hot. They've got a lot feat for them. Firstly, PIE. Agreement, Cooked pie. 3rd, HANDHELD fried pie. And 4th, Calendered handheld cooked pie. If there were an Amish denote antimonopoly, these would be the manner dish (eliminate maybe they'd be on a adopt).
For my eldest foray into cooked pies, I decided to go with a creation, seasonal favorite-apple. This fill is person with meet a indicant of flavor. The impudence is short and flaky and rightful a lowercase crunchy. And the supply? It dries into a crackly unsoured plaster that seals in all the quality.
Now imagine yourself beingness healthy to swan the dainty, beaten, homey flavors of apple pie wherever you go. The portability of these means you can intrigue them for breakfast, eat them in your car (not trusty for any eyes-rolling-back-in-head accidents), corrective them for a late-Autumn holiday, or one power them while you flexure whatever washables. Actually, that net one may not be genuine. Attempt at your own chance.
Wherever and notwithstanding you select to eat these, they're certain to be a hit. Object maybe on Hallowe'en night. Don't be the move. Use the Snickers instead.
Ingredients
For the filling
- 2 large apples, peeled, cored, and diced
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 teaspoons cider
- 1 teaspoon cornstarch
- For the dough
- 2 cups flour, sifted
- 4 Tablespoons butter
- 2 egg yolks
- 1/3 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, combine the apples, brown sugar, cinnamon, and vanilla in a small sauce pan. Cook on medium heat until juices start to form, about 3 minutes. Make a slurry by whisking together the cider and cornstarch. Stir this into the pan, turn the heat up to high, and cook, stirring constantly, until mixture is thickened, about 3 minutes longer. Remove from heat and set aside.
- For the dough, cut the butter into cubes then use a pastry cutter to work it into the flour. Continue to cut in 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 hot milk, stirring constantly. Pour the milk mixture into the flour mixture. Stir together until a dough begins to form. Turn the dough out onto parchment or wax paper, and knead it until it smooths out, about 1 minute.
- Divide the dough into 6 equal sized pieces and roll them each into a ball. Use a rolling pin to roll them out to about 6 inch circles. Fill each circle with 2 Tablespoons of apple mixture. Fold the dough in half over the filling and pinch the edges together to seal. You can flute the edges or use a fork to crimp them. If the edges aren't sealing properly, wet them with a little water.
- Heat the oil in a deep sauce pan to 350 degrees. You can test to see if the oil is ready by sticking a wooden spoon into the center of the pot. If small bubbles form around the handle, you're ready to go.
- Place the pies in the hot oil one at a time and fry until golden brown on both sides, about 2-3 minutes per 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 smooth. It's best to glaze the pies while they're still warm. I use a pastry brush to brush the glaze on one side then let it dry, flip them over, and glaze the other side. You can put two coats of glaze on for extra sweetness if you like, but wait for the glaze to harden in between coats.
- Pies can be stored uncovered for 2-3 days. If you want the glaze to remain hard, do not place the pies in a plastic bag or sealed container. Just leave them on a wire rack or pan.
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