Step 1

To make the filling, combine everything together in a pot and place on medium-low heat on the stove. I wanted to dice my apples in nice little squares to allow for smaller pies. You also want to use a tart, sturdy apple in this.

Step 2

Start with a 1/2 cup of water as you may like your apples crisper for the end result, you can always add a little more for simmering later on. You are going to cook this mixture until the apples are the right texture for your personal taste. This took around 20 minutes for mine.

Step 3

Remove from the heat and cool.

Step 4

Prepare your dough and roll out to the usual 3 mm thickness.

Step 5

I used a 4 inch cutter for this and it was just right, a wee bit larger than bite size and not quite dessert size.

Step 6

Place a decent tablespoon of filling onto your dough circle, you have to leave 3/4 ” to 1 ” of an edge to be able to seal this properly.

Step 7

Seal the edges by folding the dough over the filling, pinching together, making sure you use a little water on your fingers to wet the seam. To really “seal the deal”, use a fork to press down on the edge, crimping it beautifully and sealing it at the same time. Make sure not to pierce your little pie while doing this!

Step 8

Let them rest for 5-10 minutes and take this time to heat up your oil.

Step 9

In a large frying pan, heat about 1 1/5 inches of oil to about 350 degrees.

Step 10

Once that oil is heated you are going to carefully put 2 of these in and fry the one side until it is beautifully browned. Then you will flip it and brown the other side.

Step 11

I mixed together sugar and cinnamon to swoosh these through when I removed them from the oil. I set up a line in order to do this with the least mess.

Step 12

Using a metal slotted spoon, take the browned pie from the oil.

Step 13

Place on the paper towel briefly to remove oil.

Step 14

Place into the sugar/coating mix, flipping to coat both sides.

Step 15

Cool on the baking rack.