• 28servings
  • 175minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, D, P
MineralsNatrium, Fluorine, Silicon, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 sticks (12 tablespoons) unsalted butter , cut into small cubes

  2. 1/4 cup finely grated sharp Cheddar

  3. 3 cups all-purpose flour

  4. 1 tablespoon sugar

  5. 1 teaspoon kosher salt

  6. 3/4 cups cold sparkling water

  7. 1/4 cup cold vodka

  8. 1/2 stick (4 tablespoons) unsalted butter

  9. 4 Granny Smith apples , cut into 1/2-inch dice

  10. 1/4 cup sugar

  11. 2 teaspoons ground cinnamon

  12. Scant teaspoon salt

  13. Zest and juice of 1 lemon

  14. 2 tablespoons bourbon

  15. 1 tablespoons all-purpose flour

  16. Canola oil , for frying

  17. Special equipment: ravioli plaque

Instructions Jump to Ingredients ↑

  1. For the pie crust : Rub the butter, cheese , flour, sugar and salt together with your hands in a work bowl until the butter is pea-size. Mix together the sparkling water and vodka and work into the dough until fully combined. Divide in half and wrap with plastic. Chill the dough for at least 2 hours.

  2. For the filling: Melt the butter in a large saute pan. Cook until brown and nutty, about 1 minute. Add the apples and then the sugar, cinnamon, salt, lemon zest and juice. Add the bourbon and cook on medium-high heat until the apples begin to soften, about 2 minutes. Add the flour and cook until thick, about 1 minute. Let the filling cool.

  3. To assemble: Heat 8 cups oil in a heavy pan, cast iron is preferred, to 375 degrees F.

  4. Divide each disk in half and roll to 1/4-inch thick. Place one sheet on a ravioli plaque and fill the indents with a heaping tablespoon of cooled filling. Top with the other sheet and press out mini pies . (Alternatively, cut the dough into 6-inch rounds, place 1/4 cup cooled filling in the center and fold over. Use water to moisten and seal the edges.)

  5. Fry in the oil until dark golden brown, about 2 minutes for minis, 1 1/2 minutes on each side for the large.


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