Fried Apple Pies
"These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite aunt's hot cast-iron skillet. The fat half-moons of crisp, chewy dough ooze with spiced stewed dried apples. The other traditional filling is dried peaches...."
INGREDIENTS
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2 1/2 cups all-purpose flour
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3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
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3 tablespoons cold vegetable shortening (preferably trans-fat-free), cut into 1/2-inch pieces
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1 teaspoon baking powder
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3/4 teaspoon salt
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1 large egg, lightly beaten
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4 to 5 tablespoons ice water
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4 1/2 ounces unsulfured dried apples (2 cups)
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2 cups unfiltered apple cider
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1 1/2 cups water
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2 1/2 tablespoons packed light brown sugar
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1 teaspoon grated lemon zest
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1/4 teaspoon cinnamon
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About 2 quarts vegetable oil
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Confectioners sugar for dusting
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Equipment: a deep-fat thermometer
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