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Biggum's Fried Pies

Source of Recipe


From "Cook's Country: Lost Recipes"



List of Ingredients



• 2 apples or 3 large peaches, peeled, cored, or pitted (sliced ¼-inch thick)
  
• ½ cup sugar
  
• 1 Tbsp unsalted butter
  
• 2 Tbsp water
  
• 1½ tsp cornstarch
  
• 1½ tsp ground cinnamon
  
• 1/8 tsp ground nutmeg
  
• Double-Crust Pie Dough (recipe follows), softened at room temperature for 10 minutes
  
• 4 cups vegetable oil
  






Instructions



1. Combine apples, ¼ cup sugar, butter, water, cornstarch, ½ teaspoon cinnamon and nutmeg in medium saucepan. Cook over medium-low heat, stirring often, until apples soften and mixture has thickened, about 10 minutes. Off heat, mash mixture with potato masher into coarse paste; transfer to bowl.
   
   
2. Line rimmed baking sheet with parchment paper. Combine remaining ¼ cup sugar and remaining 1 teaspoon cinnamon in small bowl.
   
   
3. Working with one piece of dough at a time, roll out on lightly floured counter to even 1/8-inch thickness. Stamp out 8 rounds using round cookie cutter. Place 1 tablespoon of filling in center of each round. Brush edges of each round with water, fold dough in half over filling, and crimp edges with fork to seal. Transfer hand pies to prepared baking sheet and refrigerate until firm, about 30 minutes.
   
   
4. Heat oil in large saucepan over medium-high heat until it registers 350° F. Carefully place about 4 hand pies into hot oil and fry until golden brown on both sides, about 2 minutes per side, adjusting heat as necessary to maintain oil at 350° F.
   
   
5. Using slotted spoon, transfer hand pies to paper towel-lined plate and sprinkle with sugar-and-cinnamon mixture. Repeat with remaining hand pies.
   
   Makes 16 mini hand pies.
   
   ............
   
   DOUBLE-CRUST PIE DOUGH
   
   • 2½ cups all-purpose flour
   • 2 Tbsp sugar
   • 8 Tbsp vegetable shortening, cut into ½-inch pieces and chilled
   • 12 Tbsp unsalted butter, cut into ¼-inch pieces and chilled
   • 6 to 8 Tbsp ice water
   
   Process flour, sugar, and salt together in food processor until combined. Scatter shortening over top and pulse until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter pieces over top and pulse mixture until it resembles coarse crumbs, about 10 pulses; transfer to large bowl. Sprinkle 6 tablespoons ice water over flour mixture. Stir and press dough together using stiff rubber spatula. If dough does not come together, stir in remaining water, 1 tablespoon at a time, until it does. Transfer dough to clean counter and divide into 2 equal pieces. Place each piece of dough onto sheet of plastic wrap and flatten into 4-inch disk. Wrap each disk tightly in plastic and refrigerate for at least 1 hour before rolling.
   
   Makes enough for 1 (9-inch) pie.