Gail's Fried Apple Hand Pies With Cheddar Crust
Pie Crust:
2.5 cups All-purpose flour, plus more for dusting
1 tsp Kosher salt
2 cups Grated sharp yellow cheddar cheese
1 Stick of cold unsalted butter, cut into 1/2 inch pieces
4-6 tbsp Ice water
Vegetable oil, for frying
Apple Filling:
2 tbsp Unsalted butter
4 Medium granny smith apples, peeled and diced
1/4 cup Light brown sugar
1/4 cup Granulated sugar
1 1/4 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1 Lemon, juiced
1/2 tsp Salt
2 tbsp Cornstarch

In the bowl of a food processor fitted with the blade attachment, add the flour and salt and pulse to combine. Add the cheese and gently pulse, then add the butter and pulse until pea-sized pieces form. Drizzle the ice water into the mixture and pulse until more a dough begins to form.

Remove the dough to a piece of plastic wrap and gather into a disk. Fully wrap the dough in plastic wrap and allow to refrigerate for at least 30 minutes. The dough can be refrigerated for up to 2 days for frozen for a month.

Next prepare the filling. In a large saute pan add the butter and apples. Sprinkle over the sugars, cinnamon, nutmeg, lemon juice and salt. Allow to cook until the apples soften and sugar dissolves, 5 to 7 minutes. Stir the cornstarch with a tablespoon or two of water to make a slurry. Drizzle over the filling and stir to combine until slightly thickened, remove to a bowl and allow to cool completely.

When ready to fry, fill a large Dutch oven with 3 to 4-inches of oil and heat over medium-high heat to 350ºF.

On a lightly floured surface, roll the dough out until 1/8-inch thick. Using a 4-inch in diameter circular cutting or a bowl, cut out circles of the dough. Place 1 heaping tablespoon of the cooled apple filling into the center of the circle, fold over to make a half moon and crimp the edges using the prongs of a fork. Repeat with remaining apple filling and pie dough to make 10 pies (16 if you reroll the dough).

Place the pies into the fryer and allow to fry for 5 to 6 minutes until golden brown. Remove to a paper towel lined plate and allow to cool before serving hot and sprinkle with granulated sugar. Serve hot.

10 pies

Prep Time: 45 minutes + 30 minutes chilling

Cook Time: 20 minutes