Fried Apple Pies

Instructions

Put the apples, granulated sugar, apple juice, cinnamon and nutmeg in a small saucepan over high heat and bring to a boil. Turn the heat to low, cover, and simmer for 30 minutes, stirring now and then. Move the filling to a bowl and chill it in the refrigerator until completely cold.

Pulse the flour, baking powder and salt together in a food processor for a few seconds, then tip the mixture into a large bowl. Rub the shortening into the flour with your hands until the mixture looks crumbly.

Add all the milk at once and stir with a spatula until the dough starts to hold together. Turn it out onto a lightly floured counter and knead it by folding it over 10 to 20 times.

Roll the dough to ⅓ to ½ inch thick and cut rounds with a 2 ¼-inch ring. Roll each round out as thin as you can, to about 5 to 6 inches across.

Spoon 1 to 2 tablespoons of the cold filling onto each round. Brush half of the edge with the egg wash, fold the dough over, and press the edges closed with the tines of a fork, dipping the fork in flour when it sticks.

Press each pie gently to flatten it and spread the filling evenly, then prick the top with a fork.

Heat the canola oil in a deep fryer or large heavy pot to 375 °F. Fry the pies one or two at a time for about 3 to 4 minutes, until golden brown, and drain them on a cooling rack.

When all the pies are fried, put powdered sugar in a bowl, roll each warm pie in it, and serve.