Fried Apple Hand Pies

Directions

1. Plan to work in small batches.
2. Make 2 hand pies, fry 2 hand pies and then allow the frying oil to cool a bit while you make 2 more hand pies.
3. Prepare a large, deep frying pan by filling with 2 inches of peanut oil.
4. Set aside while you make the dough.
5. Mix the dry ingredients well.
6. Throw in the Crisco and coat with the dry mixture as you break it into smaller, coated pieces.
7. Either continue to do this with your hands (easiest) until the Crisco is fully incorporated into pea size or smaller bits or use a fork or pastry cutter.
8. Make a well in the center of the mixture and pour in 1 cup buttermilk into the well and mix using a fork until loosely combined.
9. If the mix is too dry and hasn’t incorporated most or all of the dry mixture, add a little more buttermilk to the mixture until it pulls together.
10. Be careful not to overwork the dough. It should still be sticky.
11. Turn sticky dough out onto lightly floured surface.
12. Lightly sprinkle more flour on top of dough and then lightly knead a few times.
13. Fold the dough over several times. Separate into 2 to 2½ inch balls (you should get at least 6 dough balls).
14. Using a lightly floured rolling pin, roll 1 ball into a disc shape that is slightly thicker than pie crust (shoot for about 1/8 of an inch but a little thicker is okay. Do not go thinner or the dough will tear when you handle it).
15. Fill the center of the lower half of the dough disc with 2 to 3 tbsp apple butter, making sure to leave enough room around the edges to pinch the dough without getting any apple butter in the pinch (¼ to ½ inch edge).
16. Dip your finger in the cold water bowl and run around the edge of the entire disc to help seal in the apple butter.
17. Gently lift the upper part of the disc of dough fully over the apple butter into a half-moon pie shape and pinch the edges together.
18. Set aside on a lightly floured plate or pan
19. Repeat the process for one more pie and then prepare to fry.
20. Heat the peanut oil on high until it is frying temperature.
21. Reduce the heat to medium high and gently place your two pies in the oil.
22. Remain with them. Don’t walk away. Really.
23. Everyone’s stovetop works differently so watch and reduce the heat if you see the edges browning too quickly.
24. Once the pinched edges are beginning to turn golden brown on top gently flip the hand pies over so the top can cook.
25. If your pie gets a tear in it during this process and apple butter seeps out, don’t worry, just continue to work gently with the pies to avoid losing too much apple butter filling.
26. When the pies are brown on both sides, remove to a pan lined with paper towels (or a clean, dry smooth cotton kitchen towel) to drain.
27. Lightly brush both sides with butter.
28. Turn the heat under the frying pan to low, refill the oil to 2 inches if needed and make 2 more hand pies as described above.
29. Reheat the oil to frying temperature and following the same frying instructions.
30. Repeat until you’ve used all the dough balls.
31. To store the hand pies, allow them to cool completely and stack them in a dish with a lid with paper towels between layers.
32. I recommend refrigerating if you are making the pies in advance of the day you will serve them.
33. They can be served hot (great with vanilla ice-cream), cold or at room temperature