- Cook Time
- Prep Time
- 8 mini pies ServingsServings
- 4 tablespoon margarine or butter
- 2 Granny Smith apples (peeled, cored and chopped)
- 2 Gala apples (peeled, cored and chopped)
- 1/4 - 1/2 cup light brown sugar (amount depends on your sweet tooth)
- 1/2 lemon, juiced
- 1 tablespoon maple syrup
- 2 tablespoon cinnamon, divided
- 1/8 teaspoon ground nutmeg
- 2-3 frozen pie crusts, defrosted at room temp
- 1 tablespoon cinnamon
- canola oil (for frying)
- vanilla ice cream, optional (dairy or pareve)
Melt the butter or margarine in a large saute pan over medium heat. Stir in the brown sugar and the apples, and saute until they are tender, about 6-7 minutes. Add the maple syrup, lemon juice, 1 tablespoon of cinnamon, and nutmeg. Continue cooking for 5-10 minutes more until the apples are fully softened. Remove them from the pan and allow to cool while preparing the dough.
Remove the room temperature, softened pie crusts from their shells and place onto a floured surface. Cut out 8 (6-inch) circles and lay them on a parchment-lined sheet tray. Put a heaping tablespoon of the apple pie filling into the center of each, fold the circles in half (to create half-moons), and seal the edges using a wet fork.
In a deep-fryer or large pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
While the oil is heating, whisk together the sugar and cinnamon in a small bowl and reserve on the side.
Fry the pies, 3 at a time (no more, or the oil will decrease in temp) in the hot oil until they are golden brown and crisp, about 3 minutes. Transfer the fried pies to a paper towel-lined plate. Once they are cool enough to handle, toss them in the cinnamon-sugar bowl and serve warm.
These mini apple pies are great by themselves, and even better with a scoop of dairy or pareve vanilla ice cream.