A recipe by Emily of Nothing in the House! Also featured on Design Sponge.

For crust:
2 3/4 c. all-purpose flour
1 Tblsp. sugar
1 tsp. salt
3/4 c. cold vegetable shortening, cut into pieces
1 egg, beaten
6-8 Tblsp. cold water


For salty caramel glaze:
1/2 c. sugar
1/8 c. water
1/8 c. light corn syrup
1/2 c. heavy cream
2 Tblsp. unsalted butter
1/2 tsp. sea salt
1/4 tsp. vanilla extract

About 2 c. canola oil for frying

For crust:
1. Add flour, sugar, and salt in the bowl of a food processor. Pulse to mix. Add the shortening and cut into the flour mixture by pulsing the food processor until  mixture becomes the consistency of cornmeal and peas. 

2. Meanwhile, in a small bowl, whisk together egg and 6 Tblsp. of cold water. Slowly drizzle half of the liquid mixture into the food processor, pulsing to combine with flour. Slowly drizzle in the rest of the liquid, stopping when the dough starts to form large clumps. 

3. Once the dough is able to come together, form into a ball and remove from the food processor. Wrap in plastic wrap and let it chill in the fridge for at least one hour.

For filling:
1. In a large bowl, mix the apples and lemon juice and set aside. In a medium bowl, whisk together the dry ingredients and add to the apples. Mix together with a wooden spoon until the apples are well-coated.

For salty caramel glaze: 

1. In a small pot, bring cream, butter, and sea salt to a simmer over low heat, making sure to not let it boil. Once it begins to simmer, remove from heat and set aside.

2. In a medium saucepan, mix water, corn syrup and sugar. Place over medium heat and stir until sugar has dissolved. Then without stirring, bring the mixture to a boil until it is golden brown in color. Make sure to keep an eye on it as this transition can happen quickly.

3. When the mixture is done, remove from heat and carefully add the cream mixture (it will bubble up so pour it slowly). Stir in the vanilla.

4. Return the saucepan to the stove and cook over medium heat until it reaches a temperature of 248 degrees (you’ll need a candy thermometer for this), approximately 10 minutes. Once it reaches 248, remove from heat and let cool just slightly.

5. When your pies are fried„ use a spoon to drizzle caramel glaze over one side. Let cool until the caramel begins to harden and serve while pies are warm.


For filling:
5 c. tart baking apples, peeled, cored and cut into small chunks
2 Tblsp. fresh lemon juice
1/2 c. white sugar
1/4 c. light brown sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. salt
1/4 c. cornstarch

To assemble and fry:
1. Here you make make the glaze (directions below), or chose to make it after the pies are fried. Remove pie dough from the fridge and roll out onto a lightly flour-dusted surface about 1/4 inch thick. Using a 5-5 1/2 in circle cutter (I used the top of a large jar), cut circles out of the dough. 

2. Before completely assembling all the pies, pour at least 2 cups of canola oil (or 4 inches deep) into a deep and heavy saucepan. Insert a candy thermometer into the oil. Slowly heat on medium-low until the temperature reads 350 degrees F.

3. Place about 2 Tblsp. of the apple filling in the center of each circle (It is better to under-stuff than over-stuff). Moisten the edge of the pastry circle with your finger, then fold over the dough to form a half moon shape. Press the edges together and flute with a fork to seal completely.

4. At this point your oil should be hot enough to fry. When the oil temperature reaches 350 degrees, gently lower one pie at a time into the heated oil and cook until golden brown (about 2 minutes per side).  Using a slotted spatula, transfer to a paper-towel lined plate. Repeat with the remaining pies.

5. When all pies are fried, let them cool slightly while you make the glaze (You could also chose to do this before you start frying the pies)