PAULA DEEN’S FALL BAKING 261⁄3 cup granulated sugar, plus more
for tossing
1⁄3 cup fi rmly packed light brown
sugar
3 tablespoons cornstarch
1 teaspoon apple pie spice
¼ teaspoon kosher salt
3 cups diced peeled Fuji apples
1 tablespoon fresh lemon juice
1 (14.1-ounce) package refrigerated
piecrusts
1 large egg white
1 tablespoon water
Peanut oil, for frying
- In a large skillet, whisk together sugars,
cornstarch, pie spice, and salt. Add apples
and lemon juice, tossing to coat. Cook
over medium heat until apples are tender
and fi lling is thickened, about 20 minutes.
Let cool for 10 minutes.
2. Let dough stand at room temperature
until slightly softened, about 15 minutes.
On a lightly fl oured surface, roll half
of dough to ⅛-inch thickness. Using a
4½-inch round cutter, cut 4 rounds from
dough. Repeat with remaining dough.
3. In a small bowl, whisk together egg
white and 1 tablespoon water. Brush egg
wash onto edges of each round.
4. Place 2 teaspoons apple fi lling in center
of each round. Fold dough over fi lling,
and gently crimp from center to edges
with a fork, pressing in any fi lling as you
go. Freeze for 20 minutes.
5. In a 4-quart Dutch oven, pour oil to a
depth of 4 inches, and heat over medium-
high heat until a deep-fry thermometer
registers 360°.
6. Fry, 2 pies at a time, until golden
brown, 4 to 6 minutes. Let drain, and
immediately toss in granulated sugar.
Place on a paper towel-lined wire rack.
Serve warm.
Fried Apple Hand Pies
Makes 8