Deep Fried Apple Pies

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 35

Servings people

Calories 475kcal

Author Jenny

Ingredients

2 large granny smith apples
50 grams light brown sugar
1 tsp ground cinnamon
375 grams puff pastry I use ready rolled-so easy
25 grams butter

Metric - U S Customary

Instructions

Peel and core the apples before cutting them up into about 1 cm chunks.
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.
Un-wrap your pastry and then divide into 8 equal rectangles with a pizza cutter or sharp knife.
Spoon a couple of heaped tablespoons of the apple mixture onto a rectangle of pastry. With your finger wet the outer edges of the pastry.
Place another rectangle on top and gently press down on the edges to seal. Using a fork go around the pie and crimp the edges.
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.

Notes

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.

Nutrition