THE INGREDIENTS LIST:
For the filling:
2 Cups.Of apples or peaches, peeled, cored, and chopped
1/4 Cup.Of granulated sugar
1/2 Tsp.Of ground cinnamon
1/4 Tsp.Of ground nutmeg
1 Tbsp.Of lemon juice
For the dough:
2 Cups.Of all-purpose flour
1 Tsp.Of salt
1/2 Cup.Of unsalted butter, cold and cubed
1/2 Cup.Of ice water
1 egg, beaten (for egg wash)
Powdered sugar (for dusting)
Combine the diced apples or peaches, sugar, ground cinnamon, powdered nutmeg, and lemon juice in a medium basin. Toss the produce until it is uniformly coated. Reserve to allow the flavors to combine.
Whisk together the all-purpose flour and salt in a large basin. Cube the chilled butter and add it to the flour mixture. Employing a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
Add the cold water gradually, one tablespoon at a time, and mix until a cohesive dough forms. Avoid over-mixing; the mixture should be slightly gummy. Turn the dough out onto a floured surface and knead it a few times until it forms a cohesive mass.
Form two discs from the dough by cutting it in half. Wrap each disc in plastic wrap and cool in the refrigerator for at least 30 minutes.
On a surface dusted with flour, roll out one of the refrigerated dough discs to a thickness of about 1/8 inch. Utilize a round cutter to create pie crust circles.
Place a teaspoon of the prepared fruit filling on one half of each circle, then drape the other half over the filling to form a half-moon shape.
Seal the pie crusts by pressing the edges together. You can add a decorative flourish by crimping the edges with a fork.
In a large griddle or sauté pan, heat a substantial quantity of vegetable oil over medium heat. You will need sufficient oil to submerge the tarts. Once the oil is heated, add the tarts gingerly, a few at a time, taking care not to overwhelm the pan.
Fry the tarts for approximately two to three minutes per side, or until golden brown and crusty. Transfer the fried tarts to a plate lined with paper towels using a slotted spatula. This assists in absorbing superfluous oil.
Before serving, allow the fried pastries to calm down. Dust with powdered sugar for a hint of flavor, if desired.
Fried Apple or Peach pie is a culinary treasure, offering a taste of Southern comfort and a touch of indulgence. The warm, spiced fruit filling, encased in a crispy, golden crust, is a beloved addition to family gatherings and special occasions. This dish is a testament to the beauty of simple, flavorful cooking, transforming basic ingredients into a delectable treat that brings joy to every bite. Enjoy the warmth and nostalgia of Fried Apple or Peach Pies, and savor the taste of a time-honored tradition.