Memphis Golden Fried Apple Pies
Chapter 5 — Drinks & Sweets
If you've stood inside a Memphis barbecue joint taking in the hickory smoke, you know the only acceptable way to finish a platter of dry-rub ribs is with a blistering hot, golden fried apple pie. Wrapped in wax paper and dusted with sugar, these hand pies are a triumph of Southern textural math: a crust that shatters on impact, giving way to a jammy, intensely concentrated center. We do this the old-fashioned way, eschewing weeping fresh apples for the dense, sweet-tart perfection of rehydrated dried apples and the uncompromising flake of a shortening-laced dough.
Before you start
Cook down the jammy apple filling.
In a medium saucepan, bring the dried apples and water to a boil, then reduce to a low simmer. Cover and let rehydrate for 45 to 60 minutes. Once tender and the water is mostly absorbed, mash the apples. Stir in the granulated sugar, brown sugar, 3 tablespoons of butter, cinnamon, nutmeg, and salt. Cook uncovered for 10 to 15 minutes until it resembles a thick, dark jam. Cool completely.
Build the flaky Southern dough.
In a large bowl, rapidly cut the chilled shortening and frozen grated butter into the self-rising flour until the mixture resembles coarse cornmeal with pea-sized clumps. Gently fork in the ice water until the dough is just shaggy enough to hold together. Knead three times, wrap tightly in plastic, and chill in the refrigerator for at least 1 hour.
Ingredients
- sun-dried apples8 oz
- water2 1/2 cup
- granulated sugar1/2 cup
- dark brown sugar1/4 cup
- unsalted butter3 tbsp
- ground cinnamon1 tsp
- freshly grated nutmeg1/2 tsp
- kosher salt1/4 tsp
- self-rising flour3 cup
- vegetable shortening1/2 cup
- unsalted butter1/4 cup
- ice water3/4 cup
- canola oil1 qt
- unsalted butter3 tbsp
- cinnamon sugar1/4 cup
Method
- 01
Roll and cut the pastry.
Working on a floured surface, cut the chilled dough in half. Roll out to exactly 1/8-inch thickness. Using a 6-inch template, cut out circles of dough, re-rolling the scraps once.
- 02
Fill and crimp the hand pies.
Place exactly 2 tablespoons of the cooled apple filling in the lower center of each circle. Run a wet finger around the edge, fold the top half over into a half-moon, and press firmly to seal. Deeply crimp the edges with a fork to lock the seam, then chill the assembled pies for 15 minutes.
- 03
Heat the frying oil.
Place a 12-inch cast-iron skillet on the stove or directly over banked coals on a charcoal kettle grill. Pour in canola oil to a depth of 3/4 inch and add the remaining 3 tablespoons of butter. Heat the fat to 350°F.
- 04
Shallow-fry the pies.
Carefully lower two or three pies into the hot oil, taking care not to overcrowd the pan. Fry for 2 to 3 minutes until deeply golden and blistered, then carefully flip away from you and fry for another 2 minutes.
- 05
Drain and dust with sugar.
Transfer the fried pies to a wire rack set over paper towels. While the crust is still slick with hot oil, dust them generously with the cinnamon sugar.
Notes
Synergize with the barbecue rest.
When your brisket hits a probe-tender 203°F or your pork shoulder hits 195°F, it requires a mandatory minimum one-hour rest in a faux Cambro cooler to reabsorb its juices. This is your exact window to pull the dough and filling from the fridge, assemble, and fry the pies so they hit the table piping hot.
The indoor oven workaround.
If you refuse to shallow-fry, you can bake these hand pies. Brush them with an egg wash, cut small steam vents in the top, and bake on parchment at 400°F for 22 to 25 minutes. They will lack the signature blistering of a true Memphis skillet pie, but remain a delightful, rustic alternative.
The fresh apple substitution.
If you absolutely cannot source dried apples, finely dice four firm Granny Smith apples and slowly cook them down for 45 minutes until almost all the moisture evaporates. Bind any remaining liquid with a small cornstarch slurry to prevent a soggy, compromised crust.
From Cook BBQ at Home.