Deep Fried Apple Pie

Golden, crisp, and oozing with spiced apple compote — these deep-fried apple pies are pure indulgence. Finished in cinnamon sugar and served with clotted cream for the ultimate comfort dessert.

Ingredients

For the Filling
4 Granny Smith apples, peeled, cored and roughly chopped
65g light brown sugar
65g apple cider
1 cinnamon stick
½ lemon, juiced
Sea salt, to taste

For the Cinnamon Sugar
100g caster sugar
20g ground cinnamon
2g sea salt

For Assembly
3 sheets puff pastry
Vegetable oil, for frying
Clotted cream, to serve

RECIPE TIP

These pies are best eaten fresh, but they can be made ahead, chilled, and fried just before serving.

METHOD

Combine the chopped apples, brown sugar, cider and cinnamon stick in a saucepan and slowly bring to the boil over medium heat. As soon as the mixture boils, remove the apples with a slotted spoon and transfer them to a mixing bowl.

Reduce the cooking liquid by half, then remove from the heat and pour over the apples. Stir through the lemon juice and a pinch of sea salt, then allow the mixture to cool completely. Discard the cinnamon stick once cooled.

Lay the puff pastry sheets on a lightly floured surface and cut into 10–12cm squares. Spoon about 2 heaped tablespoons of the cooled compote into the centre of each square. Brush the edges lightly with water, then fold the pastry over to form triangles or rectangles. Press the edges with a fork to seal.

Place the prepared pies on a tray and chill in the fridge for 20 minutes to firm up before frying. Meanwhile, mix together the caster sugar, ground cinnamon, and sea salt in a shallow bowl and set aside.

Heat the vegetable oil in a deep pan to 180°C. Fry the pies in batches for 3–4 minutes per side until golden brown and crisp. Remove and drain on kitchen paper.

While still warm, toss the pies in the cinnamon sugar until evenly coated. Serve immediately with a generous spoon of clotted cream on the side.