Fried Apple Hand Pies

Line a baking sheet with parchment paper.

On a lightly floured surface, roll All-Butter Piecrust to 1⁄8-inch thickness. Using a 4-inch round cutter, cut circles from dough, rerolling scraps once if necessary. Spoon

1 tablespoon (20 grams) pie filling into center of each round. 3. In a small bowl, whisk together egg and 1 tablespoon

(15 grams) water. Brush edges of each round with egg wash. Fold dough in half over filling, pressing edges together

to seal. Crimp edges with a fork as desired. Place pies on prepared pan; refrigerate until firm, about 20 minutes.

In a Dutch oven or a large heavy-bottomed saucepan, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°F (185°C). Line 2 rimmed baking sheets with paper towels.

In a shallow dish, whisk together sugar and cinnamon.

Working in batches of 3 to 4, gently lower hand pies

into oil. Fry until golden brown, 1 to 1½ minutes per side. Remove pies using a spider strainer or slotted spoon, and let drain on prepared pans. Dredge warm pies in cinnamon sugar. Best served warm with Salted Caramel Sauce. Store pies in an airtight container for up to 2 days.

In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter; pulse until mixture is crumbly and butter pieces are pea-size. With processor running, add 1⁄4 cup (60 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly but should be moist and hold together when pinched.) Add additional ice water, 1 tablespoon (15 grams) at a time, if needed.

Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months. Let frozen dough thaw overnight in refrigerator before using. If refrigerating for longer than 1 hour, let dough stand at room temperature for 10 to 15 minutes before rolling out.