These are perfect for outdoor eating such as Bonfire Night. Hand held and wrapped in foil they can be safely clutched by children and adults alike.On top of their outdoor appropriateness they are blinkin delicious.They can be all fried ahead too and allowed to cool completely before being heated up ready for stuffing in your face. I have made the recipe for four but just double up for eight etc.
Place the apples along with the sugar and cinnamon into a saucepan and heat gently for five minutes or so until the apple mixture is tender. Stir the butter through Allow to cool.
Heat a deep fat fryer to 190 degrees I advise using a cooking thermometer to monitor the temp. If it goes too low the pies may not be crisp and absorb some oil.
Fry each pie separately for about 5-8 minutes.You will need to turn them over half way through to ensure even browning. When crisp and golden carefully remove, hold over the pan to let all the oil run off and then put onto kitchen paper blotting carefully before dredging in caster sugar on both sides as quick as you can. Place on a wire rack to cool if not serving immediately.
Sometimes I fry all of the pies beforehand, sometimes the day before, and then heat up for ten minutes in the oven at 180 C before they're required. They just need to be stored in between grease proof paper in an air tight container.
Apply to Blank Face.
As mentioned above it really is best to use a sugar thermometer to make sure the oil temp is bang on at all times. mine is a clumsy old thing but it does the job.
Hold the pie over the fat to drain before removing to the kitchen paper for a jolly good blotting.
Use soft tongs to avoid squashing the crisp pastry.
Be careful of the hot filling when eating.
Reheat in the oven.