Welcome to Plan n Cook — plan meals, shop once, cook with less stress.

Plan n Cook
login
kitchen
Home kitchen plans

Treva’s Fried Apple Pies

  1. Home
  2. Recipes
  3. Treva’s Fried Apple Pies

Treva’s Fried Apple Pies

Cuisine:American

Course:Dessert

30m prep 20m cook 1h 10m ready

6 hand pies Megan’s great-grandmother, Treva Martin, made these pies every fall. She used dried apples exclusively, but we like to throw in some fresh, tart apple as well. After frying, these pies should be rustic-looking and unevenly browned. That is part of their charm.

Add to Meal Plan

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 ½ cups (315g) all-purpose flour
    • (1 teaspoon sugar, for sweet pies)
    • ½ teaspoon salt
    • 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    • 1 to 3 teaspoons ice water
    Sub-recipe steps
    1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
    2. Add: 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    3. If mixing the dough by hand, work in the butter, flattening the pieces between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until the butter pieces are mostly pea-sized. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
    5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
  • 1 ½ cups lightly packed (about 3 ¾ oz or 105g) dried apples, chopped
  • ¾ cup (175g) water
  • 1 small tart apple, cored and finely diced
  • ½ cup (100g) sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • ¼ cup vegetable shortening or leaf lard

Let's Cook

  1. Step 1.

    Prepare: All-Butter Pie or Pastry Dough, or Basic Pie or Pastry Dough

  2. Step 2.

    Divide the dough in half, wrap tightly, and refrigerate. While the dough chills, prepare the filling. Place in a medium saucepan: 1 ½ cups lightly packed (about 3 ¾ oz or 105g) dried apples, chopped; ¾ cup (175g) water; 1 small tart apple, cored and finely diced; ½ cup (100g) sugar; 2 tablespoons (15g) all-purpose flour; 1 teaspoon ground cinnamon; Pinch of salt

  3. Step 3.

    Bring to a boil over medium heat and cook, stirring, until the water is almost completely evaporated and the fresh apples are crisp tender. Transfer the mixture to a plate to cool completely.

  4. Step 4.

    Working with half of the dough, roll out ⅛ inch thick. Cut the dough into 6 ½- to 7-inch rounds using a small plate as a template. Place ⅓ cup of the filling on half of the dough, leaving a ½-inch border. Brush the edge of the dough lightly with water. Fold the bare half of the dough over the filling to make a half-moon shape and press it closed with the tines of a fork. Repeat with the remaining dough and filling, rerolling any dough scraps one time. You should get 6 pies in total. Refrigerate the pies for 20 minutes.

  5. Step 5.

    Meanwhile, heat in a large skillet over medium heat: ¼ cup vegetable shortening or leaf lard

  6. Step 6.

    When the fat is hot, add 2 pies to the skillet. Cook until browned on the bottom, about 5 minutes. Flip and brown the second side, about 4 minutes more, adjusting the heat as needed to prevent the pies from browning too quickly. Transfer to a baking sheet lined with paper towels. Repeat with the remaining pies, adding more shortening to the skillet as needed or wiping out the skillet between batches if the flour particles start to burn. Serve warm or at room temperature.

Ratings & reviews

Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.

Get weekly meal ideas

Fresh recipes and planning tips from Plan n Cook.

Plan a week

Drop recipes onto breakfast, lunch, and dinner for every day.

One grocery list

Ingredients combined and scaled to your household servings.

Cook from recipes

Browse the library and public kitchens when you need inspiration.

Keep your kitchen

Save favorites, pantry items, and meal plans in one place.