Amish Fried Apple Pies

Place apples, brown sugar and flavorings into a small saucepan over medium heat and cook, stirring occasionally until apples are tender and juices form in the bottom of the pan.

Mix the cider (or other liquid) with the cornstarch in a small bowl and stir into the apples.

Continue to cook for 3 minutes, until thick and apples are completely tender.

While apples cook, place flour and butter into a food processor and pulse until butter is in small chunks.

Heat the milk in the microwave for 30 seconds, then quickly whisk in the egg yolks and salt.

Pour the milk mixture into the processor with the machine running. Mix just until it forms a crumbly dough and begins to clean the sides of the bowl.

On a lightly floured work surface knead the dough together until it is smooth. Form into a 6-inch long log and cut into 6 even pieces.

Form each piece into a ball and roll out with a rolling pin into a 6-inch circle, using only as much flour as necessary to keep it from sticking to the pin or work surface.

Place 2 tablespoons apple mixture in the center of each circle and brush the edges with water. Fold to make a half-moon and crimp the edges well with the tines of a fork.

In a deep 10-inch pan place enough oil to create 1 inch of depth. Heat the oil to 350 and fry the pies, three at a time, for three minutes on each side, turning carefully with a slotted spatula, until golden brown. Remove from the oil with a slotted spatula and drain on paper towels.

While the pies are frying, whisk the powdered sugar with the cider and vanilla to form a light glaze.

While still warm, use a pastry brush to coat the pies on one side; let them dry for a minute and then turn and glaze the second side.

Enjoy while warm, or store at room temperature covered only lightly so that they stay crispy.

While this recipe has several parts, they go together easily and the results are delicious, especially served warm.  

If you do not have apple cider on hand, substitute with apple juice, orange or lemon juice (for a slightly different flavor) or water. 

These can be made with peaches, pears or plums, even blueberries, as well as apples.  The filling cooking time will vary depending on the type and ripeness of each fruit – pieces of fruit should remain in chunks and not get “mushy."

Be sure to brush the edges of the dough circles lightly but completely with water and seal tightly with a fork so that the filling does not escape when frying.