Ingredients:

  • 300 g (2 ½ cups) All-Purpose Flour (plus extra for dusting)
  • 1 tsp Fine Sea Salt
  • 1 tbsp Granulated Sugar
  • 115 g (8 tbsp / 1 stick) Unsalted Butter, cut into ½-inch cubes, chilled
  • 60 g (4 tbsp) Vegetable Shortening or Lard, cut into cubes, chilled
  • 120 ml (½ cup) Ice Cold Water
  • 2 large Granny Smith Apples (about 400g), peeled, cored, and diced into small cubes
  • 30 g (2 tbsp) Unsalted Butter
  • 60 g (¼ cup, packed) Light Brown Sugar
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • Pinch of Allspice
  • 1 tsp Vanilla Extract
  • 2 tbsp Lemon Juice
  • 1 tbsp Cornstarch (or Cornflour)
  • 950 ml (4 cups) High Smoke Point Oil (e.g., Canola, Vegetable, or Peanut Oil)
  • 120 g (1 cup) Powdered Sugar (Icing Sugar), sifted
  • 30 ml (2 tbsp) Milk or Light Cream
  • ½ tsp Vanilla Extract

Instructions:

  1. Combine Dry Ingredients: Whisk flour, salt, and sugar in a large bowl.
  2. Cut in Fat: Use a pastry blender or your fingers to cut the chilled butter and shortening into the flour mixture until the largest pieces are pea-sized.
  3. Add Liquid: Gradually add ice water, mixing just until the dough comes together. Do not overmix.
  4. Chill: Form the dough into a disc, wrap tightly in cling film, and refrigerate for 45–60 minutes.
  5. Sauté Apples: Melt butter in a medium saucepan over medium heat. Add the diced apples and lemon juice. Cook for 5 minutes until slightly softened.
  6. Add Flavour: Stir in brown sugar, cinnamon, nutmeg, and allspice. Cook for another 5–7 minutes until the sugar is dissolved and the apples are tender but still hold their shape.
  7. Thicken: Mix the cornstarch with 1 tablespoon of water (a slurry) and stir into the apple mixture. Cook for 1 minute until the filling thickens considerably.
  8. Cool: Remove from heat, stir in vanilla, and transfer the filling to a shallow dish to cool completely. The filling must be cold before assembly.
  9. Roll Dough: Divide the chilled dough in half. On a lightly floured surface, roll one half out to about ⅛-inch (3 mm) thickness.
  10. Cut Circles: Use a 4-inch cutter to cut out even circles.
  11. Fill: Place about 1.5–2 tablespoons of cooled filling just off-centre on one half of each dough circle. Ensure the edges are clean.
  12. Seal: Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then use the tines of a fork or a crimper to create a tight, decorative border. (Tip: Brush edges with cold water before crimping for a perfect seal.)
  13. Docking: Use a toothpick or fork to lightly pierce the top of each pie 2–3 times to release steam. Place assembled pies on a baking tray lined with parchment paper.
  14. Heat Oil: Pour oil into a Dutch oven to a depth of about 2 inches (5 cm). Heat until the temperature reaches 360°F (182°C).
  15. Fry: Carefully place 2–3 pies into the hot oil (do not overcrowd). Fry for 2–3 minutes per side, turning once, until deep golden brown and bubbly.
  16. Drain: Remove pies using a slotted spoon and transfer immediately to a wire rack lined with paper towels to drain excess oil.
  17. Mix Glaze: In a small bowl, whisk together the powdered sugar, milk/cream, and vanilla extract until smooth.
  18. Glaze and Serve: While the pies are still warm, gently dip the top half of each pie into the glaze, or drizzle liberally with a spoon. Allow the glaze to set for a few minutes before serving.