Not only is this the baked apple pie, but we’re bringing back the fried one, better than it ever could have been.
INGREDIENTS:
Filling:
4 apples
1/4 cup (53g) granulated white sugar
1/2 cup (83g) packed light brown sugary
2 teaspoons (4g) ground cinnamon
1/2 teaspoon (1g) ground allspice
1/2 teaspoon (4g) fine sea salt
juice of 1 lemon
1 tbsp (9g) corn starch dissolved in 2 tablespoons (21g) water
Pie Crust:
2 1/2 cups all-purpose flour (375g), plus extra for rolling
2 teaspoons (10g) sugar
1.5 teaspoon (10g) fine salt
3/4 cup unsalted butter, cold, cut into 1/2 inch cubes
6 to 8 tablespoons (108g) ice water
Baked Version:
Puff pastry or pie dough
egg wash
apple filling
1/2 cup (100g) granulated sugar
1.5 teaspoons (5g) ground cinnamon
1/2 teaspoon (2g) garam masala
1/4 teaspoon ground nutmeg
Fried Version:
puff pastry
apple filling
egg wash
oil for frying
INSTRUCTIONS:
Filling:
Peel all the apples, cut as close to the stem as possible without getting into the core, repeat on all four sides, dice them into one-inch even cubes.
Add the apples, sugar, brown sugar to a medium saucepot, mix it, and let it sit (macerate) for eight minutes. Then, over medium-high, add the cinnamon, allspice, salt, and lemon juice. Bring it to a simmer, then boil it, turn it down to medium-low, and let it simmer for seventeen minutes or until most of the liquid is gone.
In a bowl, mix the corn starch, water, mix it, and once combined, pour the slurry into your pie filling, stir it until it thicks, turn off the heat, pour the apple filling into a bowl, and let it cool to room temperature.
Pie Crust:
Place the flour, sugar, salt in a food processor, pulse it together to combine, add the butter, pulse it a few times until you get a mix and match of crumbles, place it in a bowl, and gradually add the water while mixing it with a fork. Begin to knead the dough until smooth, shape it into a disc, wrap it in plastic, and let it rest for one hour (ideally overnight).
Baked Version:
Pre-heat oven at 400F
Roll your puff pastry or pie crust into a ¼ inch thick and a rectangle. Cut the dough into 2.5-inch by 4.5-inch rectangles and repeat with the rest of the dough. (12 to 14 rectangles total)
Brush the rectangles with a border of egg wash (one beaten egg and a splash of water). Then add one heaping tablespoon, of the pie filling, in the center of the previously brushed rectangles, without touching the edge.
Tap it with another equally sized rectangle, seal the edges, avoiding any air, trim any major excess dough, if necessary and place in a lined baking sheet, and repeat with the rest of the pies. Then, with a sharp knife, make four slits along the length of the dough, and place the pies in the fridge for ten minutes. While the pies are in the refrigerator, combine sugar, cinnamon, garam masala, and nutmeg in a bowl. Mix it well.
Brush the pies with egg wash, sprinkle some cinnamon sugar across the top, bake for 20 - 25 minutes or until golden brown.
Fried Version:
Roll your puff pastry or pie crust into a ¼ inch thick and a rectangle. Cut the dough into 2.5-inch by 4.5-inch rectangles and repeat with the rest of the dough. (12 to 14 rectangles total)
Brush the rectangles with a border of egg wash (one beaten egg and a splash of water). Then add one healing tablespoon, of the pie filling, in the center of the previously brushed rectangles, without touching the edge.
Tap it with another equally sized rectangle, seal the edges, avoiding any air, trim any major excess dough, if necessary and place in a lined baking sheet, and repeat with the rest of the pies.
In a five quart size pot, add the oil and heat it to 360F (180C), gently lay in three to four pies, and fry them for three to five minutes, or until golden brown, flipping halfway through. Pull them out and place them in a wired racked baking sheet to drain for a couple of seconds, and immediately toss in cinnamon sugar. (toss it while the pies are hot) Repeat with the rest of the pies.
