These pocket pies make for a quick and tasty snack. We’re new to making fried pies, and we’re excited to find the perfect pie dough for frying, but there’s already lots of things we like about this pretty basic sour cream crust. It’s very tender and flavorful; plus it has a bit of a savory, cheesy taste that works really well with a sweet, fruity filling. Use vegetable, canola, palm or any neutral oil for frying. Use your thermometer to make sure your oil is at the right temperature. But if you don’t have one, tear off a little piece of dough and drop it in the oil to test it. It should sizzle and start to fry, but it shouldn’t burn or brown right away.
For the pastry:
2 1/2 cups all-purpose flour
2 tbsp white granulated sugar
1/2 tsp salt
1 cup / 2 sticks cold unsalted butter
1/2 cup cold sour cream
For the filling:
2 tbsp unsalted butter, melted
2 large apples, cored, peeled and sliced
1/3 cup white granulated sugar
5 tbsp guava jelly
1 tsp lemon juice
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp all spice
1/2 tsp vanilla extract
Make your dough. Whisk together the flour, sugar, and salt. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. Stir in the sour cream. Dough will be wet. Turn it out onto a floured work surface, and bring it together with a few quick kneads. Pat the dough into a rough log, and roll it into a rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter. Flip the dough over, give it a 90° turn on your work surface, and roll it again into a rectangle. Fold it in three again. Wrap the dough, and chill for at least 30 minutes before using.
Make your filling. Melt the butter in a large pan over medium-high heat. Add guava jelly. Stir well. Saute the apple slices for 3 to 5 minutes or until they are just starting to soften. Sprinkle with the sugar and stir. Add the salt and spices. Cook until apple slices start to break apart. Stir in lemon juice and vanilla extract. Remove from the heat. Set aside to cool for at least 30 minutes.
Assemble and fry your pies. Fill a deep pot halfway with oil and heat to 365°F. Roll the dough out on a lightly-floured surface. Use a 6 inch cookie cutter to cut out 8 to 9 circles. Gather and re-roll the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture. Fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.
Place 3 to 4 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. The pies can be frozen for up to 6 months before frying. Frozen pies will take about 7 to 8 minutes to fry.
Have some pie. They are best served warm, with a sprinkling of powdered sugar on top.