Fried Apple Pies
Fried Apple Pies
Did I say, “Fried Apple Pies”? O.K., they’re not actually fried…they’re baked. Recently I was down at my my mom’s house and she was making some of her famous Fried Apple Pies…now I’m talking really fried. I grew up eating these yummy little pies, fried and drizzled with glaze. So I decided it was time that I recreate my mom’s recipe and turn it into a healthier version. I must admit to having a love hate relationship with pie crust. I’ve spent many a Thanksgiving frustrated with rolling out a pie crust only to have it fall apart before I could get it into the pie plate. I was a little apprehensive about making these small pie crusts and I must admit I’ve never made crusts with whole wheat pastry flour. I turned to the guru of clean eating, The Gracious Pantry for a pie crust recipe. I made a few modifications to the crust recipe and came up with this version of Fried Apple Pies, the ultimate comfort food!
Ingredients: (servings, 8 pies)
2 3/4 cups whole wheat pastry flour
1/8 tsp cinnamon
1 tsp sea salt
2 tsp Sucanat (optional - use if you like your crust to have a hint of sweetness)
1/2 cup canola oil
*1/2 cup milk (skim, 1 or 2% will work fine)
1 cup applesauce (click here for applesauce recipe)
1 tsp milk
dash of cinnamon
*If you would like to try adding a touch of sweetness to your crust, instead of using Sucanat-- which can typically be found only at health food stores--try using raisin milk. Combine 1/2 cup milk with 1/4 cup of raisins, cover in an airtight container and leave in the refigerator 24 hours...but no more. Remove the raisins from the milk and disgard. Now you have sweet milk which is much like that of condensed milk. The milk should be used right away. I also use this milk in my Raisin Biscuits.
You will also need:
large cookie sheet
parchment paper (one piece for lining cookie sheet and two pieces about 12” long)
Directions: (preheat oven to 350 degrees)
Whisk together whole wheat pastry flour, cinnamon, sucanat (optional) and salt in a large mixing bowl. Combine canola oil and milk in a small bowl, mix with a fork just until combined. Pour oil mixture into flour combined with salt & cinnamon and stir to incorporate. If dough appears dry, add a few additional drops of milk until it’s wet enough to handle. Line a large cookie sheet with parchment paper and set aside until pies are filled.
1) Divide dough evenly into 8 small balls. (There’s only 7 in this photo… I had already made one pie when this photo was taken).
2) Place a piece of parchment paper (about 12”) on your working space and lightly sprinkle with flour before rolling each ball. You will also need a piece the same size for covering the crust while rolling. Place one ball at a time on the paper and flatten slightly with your hands. Cover the dough with the other piece of parchment and roll until about 1/4” to 1/8” thick. I like the crust more on the thin side so in the photo it’s closer to 1/8”.
5) Dip a fork in flour and press the edges closed.
6) Trim the excess dough away with a knife until it resembles a half moon shape. Carefully place each pie on the parchment lined cookie sheet being careful not to break.
7) In a small bowl add egg, tsp of milk and dash of cinnamon…beat with a fork until blended. This is your egg wash and is optional but I like a light sheen on my pies. After all pies are on the cookie sheet, using a pastry brush, lightly brush each pie with the egg wash. Discard the left over egg mixture.
8) Place cookie sheet with the 8 pies in a preheated 350 degree oven on the middle rack. Bake approximately 20 minutes or until the pies are golden brown. Allow to cool slightly before eating. Be careful as the applesauce is very hot when first taken out of the oven.
My husband requested his pie be sprinkled with confectioner’s sugar. Seeing as how I don’t keep any type of sugar in the house, he headed to the market to buy a box. I enjoyed my pie without any added sweeteners and it was YUM! Enjoy!
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