Fried Apple Pies

• 2 1/2 cups all-purpose flour
• 3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons cold vegetable shortening (preferably trans-fat-free), cut into 1/2-inch pieces
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 large egg, lightly beaten
• 4 to 5 tablespoons ice water
• 4 1/2 ounces unsulfured dried apples (2 cups)
• 2 cups unfiltered apple cider
• 1 1/2 cups water
• 2 1/2 tablespoons packed light brown sugar
• 1 teaspoon grated lemon zest
• 1/4 teaspoon cinnamon
• About 2 quarts vegetable oil
• Confectioners sugar for dusting
• Equipment: a deep-fat thermometer

1. Blend together flour, butter, shortening, baking powder, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture just resembles coarse meal. Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.
2. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.
3. Gather dough and knead just until smooth, 3 or 4 times, on a lightly floured surface (do not overwork, or pastry will be tough). Form dough into 2 (5-inch) disks and chill, wrapped in plastic wrap, until firm, at least 1 hour.
4. Briskly simmer all filling ingredients and a pinch of salt in a heavy medium saucepan, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick puree forms, about 20 minutes. Cool completely.
5. Divide 1 disk of dough into 6 equal pieces. Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 6-inch round, then put 2 heaping tablespoons of filling in center. Lightly moisten edge with water and fold dough over to form a half-circle, pressing out air around filling, then pressing edge to seal. Transfer to a large sheet of parchment paper and press floured tines of a fork around edge. Make more pies with remaining dough and filling (you may have some filling left over).
6. Set a cooling rack on a large baking sheet or tray. Heat 2 inches of oil in a 4- to 5-quart heavy pot (preferably cast-iron) over medium heat until it registers 360 to 370u0b0F on thermometer. Fry pies, 3 or 4 at a time, turning occasionally, until deep golden-brown, 7 to 8 minutes per batch. Transfer to rack to drain. Return oil to 360 to 370u0b0F between batches.
7. Dust warm pies with confectioners sugar before serving.

flour, cold unsalted butter, cold vegetable shortening, baking powder, salt, egg, water, apples, apple cider, water, brown sugar, lemon zest, cinnamon, vegetable oil, confectioners sugar, thermometer

Taken from www.epicurious.com/recipes/food/views/fried-apple-pies-241208 (may not work)