For the pie dough: Combine the flour, sugar and salt in a food processor
and pulse to combine. Add the shortening
and butter and pulse until the mixture resembles coarse breadcrumbs
. Add in the ice water and vinegar, 1 tablespoon at a time, and pulse
until the mixture just comes together. Turn the dough out onto a large piece of plastic wrap
and press into a large disc. Refrigerate for at least 1 hour.
For the filling: Melt
the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes. Sprinkle with the sugar
and stir. Add the cinnamon
, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes. Stir in the lemon juice
and remove from the heat. Set aside to cool completely, about 30 minutes.
Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface. Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.
Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature.
Cook's Note: The pies
can be frozen for up to 6 months before frying. Frozen pies will take about 8 minutes to fry
. You can also refrigerate the pies for up to 2 hours before frying.