• Jason Smith

Kentucky Fried Apple Pies

Lord Honey, there ain't nothin' better than a fried apple pie--or as Granny used to say--"Honey, make sure to getcha a hand pie before y'all go." No matter what ya wanna call 'em--my "Kentucky Fried Apple Pies" will have ever'one callin' for more. So make sure y'all make plenty of this sweet Southern treasure.

Kentucky Fried Apple Pies

Jason Smith, FNS southerncountrybling.com

Serves 8-10

Ingredients:

Dough

2-cups all-purpose flour

1-TBSP baking powder

1-tsp salt

2/3-cups cold butter or cold lard or cold shortening

3-5 TBSP cold milk

Apple Filling

6-fresh, any variety apples, peeled and cored, cubed

2-TBSP butter

¼-cup brown sugar

½-cup white sugar

1-tsp ground cinnamon

¼-tsp ground cloves

Oil for frying

Egg Wash

1-egg, beaten with 1-tsp water

Glaze

2-TBSP butter, melted

1-cup powder sugar

½-tsp vanilla

2-TBSP hot water or bourbon

Directions:

Filling:

· Place the apples in a sauce pan add butter and cook until apples are tender.

· Mix the sugar and spices into apples, let cool.

Dough:

· Place the flour, baking powder and salt in bowl, whisk together.

· Cut in the fat, using 2 knives or a pastry cutter, until the flour looks like coarse cornmeal.

· Pour 2 TBSP milk into flour mix and stir, using a light hand, keep adding milk by TBSP until the dough forms a ball.

· Divide the dough in half, wrap one half in plastic wrap and set aside.

· Using a rolling pin, roll out the remaining half on a floured surface until it’s ¼ inch thick.

· Using a round cookie cutter that’s 4-5 inches in diameter, cut out circles, re-roll the dough scraps and cut again.

Place dough rounds on a cookie sheet that’s lined with wax or parchment paper, making sure they don’t overlap.

Keep the dough circles covered with a damp paper towel or damp kitchen towel.

Unwrap the half that has been set aside and repeat.

Assembly & Frying:

· Put about 3 inches of oil in a heavy bottom skillet or pot, bring to 350°.

· Uncover the dough circles, and place about 1 ½-TBSP apple fillin’ on one side of the dough circles.

· Using a pastry brush or your finger, dip into the egg wash and run it around outside edge of dough circle; fold dough over to make a half-moon shape.

Using a fork, crimp the edges closed.

· Repeat until all dough is gone.

· When oil is at temp, place 2-3 pies into oil. Fry for 2-3 mins per side or until golden brown, remove and place on a paper lined platter.

· Repeat frying until all pies are fried.

Glaze:

· Add the glaze ingredients into a small bowl and whisk together, dip or drizzle each pie.

Tip: Make sure you use a light hand when mixing the dough. You can use any type of fruit or cream fillin’--You can freeze pies before or after you fry them.

ENJOY!!!

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Jason Smith, FNS / All Rights Reserved