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Yield: 15 servings
Clarified butter 4 Tbsp.
Fuji apples, small dice 6
Vanilla bean, scraped 1
Sugar ¼ cup
Cinnamon to taste
Salt to taste
Cornstarch 2 Tbsp.
Water ¼ cup
Apple juice as needed
Lemon juice 1 Tbsp.
Pastry dough 15 4-inch rounds
Canola oil for frying
1. In a large sauté pan, heat butter. Add apples and vanilla seeds;
sauté 1 minute. Stir in sugar in three additions, allowing it to melt
in between. Season to taste with cinnamon and salt.
2. To make the slurry, mix cornstarch with water. Gradually mix the
slurry into the apple mixture until the consistency resembles jam (if
the mixture gets too thick, thin with apple juice). Stir in lemon
juice. Let cool.
3. To assemble pies, roll pastry dough into rounds 1/3-inch thick.
Place 2 Tbsp. of filling in the center of each circle; fold in half,
crimp edges with a fork, and press well to seal.
4. in a deep pot or fryer, heat oil to 350F. Fry pies in small batches
(do not overcrowd) until golden brown, 2 to 4 minutes.
Clarified butter 4 Tbsp.
Fuji apples, small dice 6
Vanilla bean, scraped 1
Sugar ¼ cup
Cinnamon to taste
Salt to taste
Cornstarch 2 Tbsp.
Water ¼ cup
Apple juice as needed
Lemon juice 1 Tbsp.
Pastry dough 15 4-inch rounds
Canola oil for frying
1. In a large sauté pan, heat butter. Add apples and vanilla seeds;
sauté 1 minute. Stir in sugar in three additions, allowing it to melt
in between. Season to taste with cinnamon and salt.
2. To make the slurry, mix cornstarch with water. Gradually mix the
slurry into the apple mixture until the consistency resembles jam (if
the mixture gets too thick, thin with apple juice). Stir in lemon
juice. Let cool.
3. To assemble pies, roll pastry dough into rounds 1/3-inch thick.
Place 2 Tbsp. of filling in the center of each circle; fold in half,
crimp edges with a fork, and press well to seal.
4. in a deep pot or fryer, heat oil to 350F. Fry pies in small batches
(do not overcrowd) until golden brown, 2 to 4 minutes.
