Start to Finish: 1 hour Servings 6 Difficulty: Moderate. It's tough to improve on a classic -- unless you deep-fry it. Old-fashioned fried apple pies pack the same generous dose of Americana as their baked brethren but elevate it with a flaky, golden-brown crust. Homemade shortcrust pastry and moderately sweet, firm apples are key here, so go all the way with the old-fashioned formula: use shortening in the crust and source the apples from a local farmer, if possible.
This recipe for Fried Apple Pies is made using dried apples and homemade crusts. They are either deep fried or fried in a skillet like my Mama used to make years ago. The only difference is I did not dry the apples and she dried her own apples. They are both good but this one reminds me of the times I watched Mama frying these pies in a kitchen with no air conditioning or on a cold winter day using the dried apples from summer. They are either deep fried or fried in a skillet.
I can't remember the last time I had frid apple pie, but it's not because I don't love then. This smaller size would be just right for one dessert and the easier crust is a big plus - I'll have to suggest them to the family baker. One of these would go splendidly with my cup of coffee.. These remind me of the Amish Fry pies, theirs usually has what I think is a xxx sugar something or other so it is like a glazed donut..