Page 182 - Family cookbook v30_Neat

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Kerry Carter Dill

Fried Apple Pie with Vanilla Bean Ice Cream

and Apple‐Brown Butter Caramel

1 recipe Pie Dough for Hand pies (recipe follows)

1 recipe apple Pie Filling, chilled (recipe follows)

Vegetable oil for frying

1 recipe Royal Icing (recipe follows)

1 recipe Vanilla Bean Ice Cream for serving or your favorite vanilla ice cream

1 recipe Apple Brown Butter Sauce (recipe follows)

1. On a lightly floured surface roll the Pie Dough for Hand pies out to a thickness of
between 1/8 and 1/4 inch.

2. Using a small plate as a guide, cut out 6 (6 inch) rounds of dough.

3. Place 1/4 cup of the Apple Pie Filling in the center of 1 side of each round of
dough.

4. Brush the edges of the dough lightly with water, then fold the dough over the
filling so that the edges meet and press lightly with the tines of a fork to seal the

edges.

5. Place the formed hand pies onto a parchment lined baking sheet and refrigerate
for at least 15 minutes before frying.

6. Preheat a deep‐fryer to 360 degrees.

7. Once oil is heated, gently lower the pies into the hot oil, in batches if necessary,

and cook until golden brown.

8. When the pies have cooled slightly, drizzle with Royal Icing and accompany each
pie with a scoop of Vanilla Bean Ice Cream.

9. Drizzle the Apple Brown Butter Sauce around the edges of the plate and serve

immediately.