Memphis Golden Fried Apple Pies

Before you start

• Rehydrate the dried apples.

  In a medium saucepan, bring the dried apples and water to a boil, then reduce to a low simmer. Cover and cook for 45 to 60 minutes until highly tender and most of the water is absorbed.

• Mash and sweeten the filling.

  Aggressively mash the apples to break them down. Stir in the granulated sugar, dark brown sugar, 3 tablespoons of butter, cinnamon, nutmeg, and salt. Cook uncovered for 10 to 15 minutes until it resembles a thick, dark jam.

• Chill the filling completely.

  Remove from heat and transfer to a bowl to cool entirely. If you put warm filling on raw pastry dough, the fats will melt prematurely and your crust will fail.

Ingredients

• dried apples2 1/2 cup
• water2 1/2 cup
• granulated sugar1/2 cup
• dark brown sugar1/4 cup
• unsalted butter3 tbsp
• ground cinnamon1 tsp
• nutmeg1/2 tsp
• kosher salt1 pinch
• 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

1. 01

   Cut the fats into the flour.

   In a large bowl, quickly cut the chilled shortening and grated frozen butter into the self-rising flour until the mixture resembles coarse cornmeal with pea-sized clumps. Do not overwork; the heat from your hands is the enemy.

2. 02

   Bind the dough with ice water.

   Make a well in the center and gently toss the flour mixture with the ice water, adding just enough so the dough holds together when squeezed.

3. 03

   Chill the dough.

   Turn the dough out onto a work surface, gather it into a ball, and knead exactly three times to bring it together. Wrap tightly in plastic and rest in the refrigerator for at least one hour to relax the gluten.

4. 04

   Roll and cut the crust.

   Divide the dough in half. Roll each half on a floured surface to exactly 1/8-inch thickness and cut out 6-inch circles.

5. 05

   Assemble the hand pies.

   Place two tablespoons of the cooled apple filling in the center of each circle. Wet the edges with cold water, fold into a half-moon, and crimp deeply with a fork to lock the seal.

6. 06

   Heat the oil and butter in a cast-iron skillet.

   While your ribs or pork shoulder are resting in the cooler, place a 12-inch cast-iron skillet over medium heat, or directly over the banked coals of a kettle grill. Add the canola oil and 3 tablespoons of butter and heat to 350°F.

7. 07

   Fry the pies to a blistered gold.

   Working in small batches to maintain oil temperature, fry the pies for 2 to 3 minutes per side until the crust is deeply golden and shattered in appearance. Transfer to a wire rack set over paper towels to drain.

8. 08

   Dust with sugar and serve immediately.

   While the pies are still piping hot and slick with residual oil, generously dust them with cinnamon sugar. Serve immediately.

Notes

• The Oven Workaround.

  For those restricted to an indoor kitchen without the stomach for deep frying, bake the pies. Brush the assembled dough with egg wash, cut small steam vents, and bake at 400°F on a parchment-lined sheet for 22 to 25 minutes. You lose that shattering, grease-kissed blister, but it’s still a damn good pie.

• Sourcing the Flour.

  If you can source Southern soft-wheat self-rising flour like White Lily, do it. If not, make your own by whisking 3 cups of all-purpose flour with 4 1/2 teaspoons of baking powder and 1 1/2 teaspoons of fine sea salt.

• The Faux Cambro Synergy.

  This is how you bridge the pit and the kitchen. The dough and filling can be made days ahead. Fry these exactly when your smoked meat is undergoing its mandatory hour-long rest in a cooler.