2 cups granny smith apples, chopped
½ cup apple cider
¼ cup brown sugar
1 tsp ground cinnamon
lemon zest, from 1 lemon
lemon juice, from 1 lemon
2 tbsp all-purpose flour, plus more for dusting
15 oz prepared pie crust
5 cups vegetable oil, for frying
To Serve:
ice cream
Combine the apples, cider, sugar, zest and juice, and cinnamon in a saucepot. Cook over medium heat for 8 to 10 minutes roughly, or until apples have softened and liquids have reduced until syrupy. Add ½ cup of water if over-reduced.
Stir in the flour and cook for a minute or two more. Remove from heat and let cool.
Heat cooking oil to 350 degrees F.
Divide pie crust into 4, then roll each divided dough into a 6-inch disc.
Carefully pile 2 tablespoons of filling on each disc.
Wet the edges, and fold over, pressing each into a turnover shape.
Seal the edges with a fork. Repeat until you’ve consumed all the pie dough and fillings
Fry the pies for 3 to 4 minutes. Flip halfway through. Remove when they are a deep golden brown.
Drain onto a plate lined with paper towels and serve immediately. Best paired with ice cream.
Sugar: 11g
:
Calcium: 22mg
Calories: 1474kcal
Carbohydrates: 40g
Fat: 150g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 22g
Polyunsaturated Fat: 4g
Potassium: 112mg
Protein: 4g
Saturated Fat: 115g
Sodium: 220mg
Vitamin A: 18IU
Vitamin C: 2mg
