Deep Fried Apple Pie
Mike ReidIngredients:
- Oil, for frying
For the Pastry:
- 250g plain white flour
- 90g cornflour
- 70g caster sugar
- 3g sea salt
- 70g cold unsalted butter, cut into pieces
- 10ml cider vinegar
- 120g water
For the Filling:
- 4 Granny Smiths apples, peeled, cored & roughly chopped
- 65g light brown sugar
- 65g apple cider
- 1 cinnamon stick
- Sea salt to taste
- ½ lemon juiced
For the Cinnamon Sugar Topping:
- 100g caster sugar
- 20g ground cinnamon
Method:
- Combine the flour, cornflour, sugar & salt in a bowl using the paddle attachment on the mixer. Turn the machine onto low and beat for 10-15 seconds. Add butter & fat and beat for about 3 minutes.
- Add the vinegar to the water and then, with the mixer running on a medium-low speed. Add the liquid to the coalescing dough a few tbsp at a time, this dough will be much wetter and more overworked than you’d ever want a traditional pie or tart dough to be. This process should take about 2 minutes; mix it for an additional 2 minutes once it has binded. Remove from the mixer, wrap and rest for at least an hour.
- Combine the apples, brown sugar, cider and cinnamon stick in a saucepan and slowly bring to the boil over a medium heat. As soon as the mixture boils, remove the apples with a slotted spoon and transfer them to a mixing bowl.
- Reduce the cooking liquid by half and then remove from the pan and add to the apples and allow to cool.
- On a lightly floured surface, roll out 6 bottoms at 12cm x 4cm and 6 tops at 11cm x 3cm. Both should be about 3mm thick.