Fried Apple Pie Hamantaschen Homentashn

I was enchanted from the moment I first read about fried pies, possibly in a newsletter from John Egerton.  Don't you want to keep repeating the words "fried pies, fried pies" all day? I knew I had to try them, but more urgent recipes (it seemed) were in the pipe, and I guess I sort of didn't get around to it for thirty years.  

This year I realized that there are many things about the recipe (closed pastry, dried fruit filling) that make it homentashogenic and once you think fried homentashn are possible, you cannot unthink it. You just have to fry your homentashn. 

This batch is made with pie dough.  I will try biscuit dough next time.

Fried Homentashn

Pie Dough

14 ounces (3 cups) flour. I used half all-purpose, half whole wheat pastry

8 ounces (2 sticks) unsalted butter

1/2 teaspoon salt

1/2 cup water

Crumble together the flours, butter and salt. Add water and mix to form a dough. Shape the dough into two separate pucks and chill for an hour.

Dried Apple Filling

4 ounces dried apple slices

1/2 cup brown sugar (or less, to taste, but remember, this is a Southern recipe)

1/8 teaspoon (two fat pinches) salt

2 tablespoons (1 ounce) butter

Cook the apples in about 4 cups of water for about an hour.  If you want to cook a cinnamon stick and a piece of fresh or candied ginger along with them that should be fine.  I like the flavor of the apples to shine alone. Drain the apples (save the delicious apple tea for sipping) and cook with sugar, butter and salt until syrupy. Allow the filling to cool.  

Roll out the dough to 1/8 inch thick. cut large circles (I used a number 10 can) and fill with 1 tablespoon filling. Form into homentashn and chill for one hour.

Heat sunflower or grapeseed oil in an iron skillet and fry the tashn golden brown on both sides.  Drain of brown paper or paper towels.  Dust with confectioners' sugar if desired (it is desired).