Fried Apple Pies - Memory Food
Submitted by ozapril
Fried apple pies with a cheddar cheese pastry and a cinnamon-apple filling with grated cheese. A Southern hand pie fried golden in a skillet.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThese are proper Southern fried hand pies with a twist that makes them unforgettable: cheddar cheese in the pastry AND in the filling. The cheese pastry is flaky and savory, and the grated cheddar mixed into the apple filling melts into pockets of salty richness against the sweet cinnamon fruit. If you’ve ever had apple pie with a slice of sharp cheddar, you know this pairing works.
Everything must be cold. Cold flour, cold grated cheese, cold shortening, ice water. That’s how you get a pastry that shatters when you bite into it instead of turning tough and chewy. Cut the fat in only until the pieces are pea-sized. Overworking develops gluten and kills flakiness.
The apples get a brief simmer, just until barely tender. They finish cooking inside the pastry during frying. Cook them too soft beforehand and they’ll turn to mush.
Chef Tips
- Use a firm, tart apple like Granny Smith. They hold their shape during cooking and their tartness balances the cheese and sugar.
- Seal the edges with a fork and make sure there are no gaps. Leaky pies let filling escape into the hot fat and burn.
- Fry over medium heat, not high. Eight to ten minutes per side seems long, but the lower temperature cooks the pastry all the way through without burning the outside.
- Serve warm with vanilla ice cream or an extra slice of sharp cheddar. Both are traditional.
Variations
- Baked version: If frying feels like too much, bake at 400°F (200°C) on a sheet pan for 20 to 25 minutes until golden.
- Peach filling: Swap the apples for ripe peaches in summer. The cheese pastry works beautifully with stone fruit too.
Ingredients
Directions
Have all ingredients very cold.
Cheese Pastry: Sift flour and salt together in a bowl.
Stir grated cheese into flour mixture. add shortening or lard and cut in with pastry blender or two knives until pieces are size of small peas.
Sprinkle ice water over mixture, a teaspoon at a time, mixing lightly with a fork after each addition.
Add only enough water to hold pastry together.
Work quickly and do not over handle.
Shape into 2 balls (wrap in plastic wrap and refrigerate).
Apple Filling: Place apples, hot water in saucepan, cover and simmer, stirring occasionally, until apples are barely tender (about 5 to 10 minutes.)
Drain thoroughly and add butter and lemon juice.
Mix grated cheese with sugar and cinnamon and add to apple mixture.
Stir only enough to mix ingredients evenly.
Set aside.
Flatten one ball of pastry on a lightly floured surface.
Roll from center to edge into a round about ⅛ inch thick.
With knife or spatula, loosen pastry from surface whenever sticking occurs; lift pastry slightly and sprinkle flour underneath.
Cut into 6-inch rounds, using a saucer as a guide.
Spoon about 2 Tablespoons of the apple filling onto one half of each round.
Moisten the edge of one half of the round with water to help form a tight seal and fold other half of the round over the filling.
Press edges together with a fork.
Repeat with the other pastry ball.
Heat lard or shortening in the skillet over medium heat.
Place as many pies as will fit in skillet without crowding.
Fry pies on one side 8 to 10 minutes, or until golden brown.
Turn and fry until other side is golden brown.
Add more shortening or lard if necessary to keep pies from sticking.
Serve warm with ice cream or slices or sharp cheddar cheese, or glaze with a sugar glaze if desired.
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