Fried Apple Pies

ingredients

• pastry
• 2 1/2 cups all-purpose flour
• 3 tablespoons cold unsalted butter, cut into 0.5 inch cubes
  4 tablespoons whipped butter
  3 tablespoons hydrogenated fat
  3 tablespoons margarine
  2 1/4 tablespoons olive oil
• 3 tablespoons cold vegetable shortening (preferably trans-fat-free), cut into 0.5 inch pieces
• 1 teaspoon baking powder
  1/4 teaspoon baking soda & 1/4 cup molasses
  1/4 teaspoon baking soda & 1/2 cup sour milk/buttermilk/yogurt
  1/4 teaspoon baking soda & 1/2 teaspoon cream of tartar
• 3/4 teaspoon salt
• 1 large egg, lightly beaten
• 1/3 cup ice water
• filling
• 1/2 cup unsulfured dried apples (2 cups)
• 2 cups unfiltered apple cider
• 1 1/2 cups water
• 2 1/2 tablespoons packed light brown sugar
• 1 teaspoon grated lemon zest
• 1/4 teaspoon cinnamon
• frying and serving
• About 2 quarts vegetable oil
• Confectioners sugar for dusting Equipment: a deep-fat thermometer

directions

Make pastry:

Blend together flour, butter, shortening, baking powder, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture just resembles coarse meal. Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated. Squeeze a small handful: If it doesn't hold together, add more ice water, 1 1/2 teaspoons at a time, stirring (or pulsing) until incorporated.

Gather dough and knead just until smooth, 4 times, on a lightly floured surface (do not overwork, or pastry will be tough). Form dough into 2 (5 inch) disks and chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make filling:

Briskly simmer all filling ingredients and a pinch of salt in a heavy medium saucepan, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick puree forms, about 20 minutes. Cool completely.

Make pies:

Divide 1 disk of dough into 6 equal pieces. Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 6 inch round, then put 2 heaping tablespoons of filling in center. Lightly moisten edge with water and fold dough over to form 0.5-circle, pressing out air around filling, then pressing edge to seal. Transfer to a large sheet of parchment paper and press floured tines of a fork around edge. Make more pies with remaining dough and filling (you may have some filling left over).

Fry pies:

Set a cooling rack on a large baking sheet or tray. Heat 2 inches of oil in a 4- to 1 1/4 gallons heavy pot (preferably cast-iron) over medium heat until it registers 365 degrees on thermometer. Fry pies, 4 at a time, turning occasionally, until deep golden-brown, 8 minutes per batch. Transfer to rack to drain. Return oil to 365 degrees between batches.

Dust warm pies with confectioners sugar before serving.

Cooks' notes:

Filling can be made 1 week ahead and chilled, covered. Bring to room temperature before using.

Pastry dough can be chilled up to 2 days.

Pies are best the day they're fried but keep, wrapped in foil once completely cooled, at room temperature 1 day.