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Recipe courtesy of Zac Young

Deep Fried Apple Pies with Cheddar Crust

  • Level: Intermediate
  • Total: 2 hr 55 min
  • Prep: 35 min
  • Inactive: 2 hr
  • Cook: 20 min
  • Yield: About 28 mini pies or 8 large hand pies
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Ingredients

Crust:

1 1/2 sticks (12 tablespoons) unsalted butter, cut into small cubes

1/4 cup finely grated sharp Cheddar

3 cups all-purpose flour

1 tablespoon sugar

1 teaspoon kosher salt

3/4 cups cold sparkling water

1/4 cup cold vodka

Filling:

1/2 stick (4 tablespoons) unsalted butter

4 Granny Smith apples, cut into 1/2-inch dice

1/4 cup sugar

2 teaspoons ground cinnamon

Scant teaspoon salt

Zest and juice of 1 lemon 

2 tablespoons bourbon

1 tablespoons all-purpose flour

Canola oil, for frying 

Directions

Special equipment:
ravioli plaque
  1. For the pie crust: Rub the butter, cheese, flour, sugar and salt together with your hands in a work bowl until the butter is pea-size. Mix together the sparkling water and vodka and work into the dough until fully combined. Divide in half and wrap with plastic. Chill the dough for at least 2 hours.
  2. For the filling: Melt the butter in a large saute pan. Cook until brown and nutty, about 1 minute. Add the apples and then the sugar, cinnamon, salt, lemon zest and juice. Add the bourbon and cook on medium-high heat until the apples begin to soften, about 2 minutes. Add the flour and cook until thick, about 1 minute. Let the filling cool. 
  3. To assemble: Heat 8 cups oil in a heavy pan, cast iron is preferred, to 375 degrees F. 
  4. Divide each disk in half and roll to 1/4-inch thick. Place one sheet on a ravioli plaque and fill the indents with a heaping tablespoon of cooled filling. Top with the other sheet and press out mini pies. (Alternatively, cut the dough into 6-inch rounds, place 1/4 cup cooled filling in the center and fold over. Use water to moisten and seal the edges.) 
  5. Fry in the oil until dark golden brown, about 2 minutes for minis, 1 1/2 minutes on each side for the large.

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