Food

Deep fried apple pie

10:27 AM

This fall, indulge yourself with this classic apple recipe. Best enjoyed with a steaming cup of tea.
There might be no such thing as a proper Fall season in Mumbai, but we still enjoy some of the perks this season has to offer in the rest of the Northern emisphere : Apples.

Apples, believe it or not, grow in India. Well, not ALL of India, but the Himalayan States. Come September and the market sees the arrival of the "Kashmiri apple" or "Shimla apples".

I usually enjoy my apples the natural way, bitting into them. That said there are certain recipes that are as synonymous with Fall as Pumpkin Spice is for many.
For a start, this is the perfect season to make a Swiss style tart using apples. But if you really want to get that Fall flavour and feel going, nothing beats a deep fried apple pie.

Many living outside India might associate the name with the famous Mc Donald Deep fried apple pie. The one items on the menu that many in Switzerland (including myself) would buy "to go" on a cold Fall or Winter day simply to wrap our hands around it to stay warm and inhale the warm fumes laced with cinnamon...ahhhh!

The thing is, Mc D didn't really event the apple filled fried pasty, made it hugely popular in many areas of this world, yes, invented? Nope

There are many recipes for it, and different ways of shaping them. In India they probably would go by the name of "Apple Gujiya" and I think I even saw a recipe in a magazine calling them "Apple Samosa" (to be fair you CAN shape them like a samosa).

My version version uses cinnamon as the only spice and I make my own pasty dough. It's less crunchy and flaky than the Mc D version but still packed with flavour.

Are you ready to cook? Great! Here is what you need to do

Ingredients:

For the pasty dough: 

-250g plain flour (maida)
-1 tsp baking powder
-1 pinch of salt

For the apple filling: 

- 2 or 3 apples, peeled and  finely diced
- 1 tbsp brown sugar
- 1 tbsp cinnamon powder (or more if you love cinnamon)
- 1 tbsp Apple cider vinegar if you plan to store the apple filling for later. 

Make sure to dice your apple finely, small chunks wont tear the pasty dough as much and will cook faster.
1) First, make your pasty dough and set aside. Then peel and chop those apples. Make sure you dice them small, you do not want your apple chunks to be too big, first because they will tear the pasty dough, and then because small chunks cook faster than big ones. 

2) Mix your apples chunks, sugar and cinnamon in a bowl like in the picture above. If you plan on storing your apple filling in the fridge instead of using it all at once, add a table spoon of apple cider vinegar (or lemon juice) to the mix. It'll prevent the apples from browning.

Use a pasty maker to shape your apple pies faster.

3) Roll down your pasty dough and place it on a "pasty maker". Add a little apple filling before closing the mould. Be careful to not put too much apple filling as the apple chunks can tear the dough while you shape your pasty. 
If you don't have a pasty maker, you can simply cut big circle in your dough and fold it in half over the filling and seal the edges.  

If you don't have a pasty maker, want one and have no idea where to get one in India chances your local crockery items store sell them under the term "Gujiya mould", if you still can't find them, Amazon has them (they work great to make momos too).

4) Heat enough oil in a wok (kadai) to deep fry your pasties and plunge them in one at a time. Flip them over from time to time to ensure both sides end up a nice golden brown.
Transfer to a dish lined with kitchen tissue to blot away the excess oil. 

Nothing beats a fried apple pie infused with cinnamon on a cool fall day.
Enjoy them while they are still warm, preferably with a steaming cup of tea.

I found a couple of recipes online that unlike mine, use ready made puff pastry dough. This is something I will try one day as it is said the pasty crust ends up being crunchier and flakier using it. 

Sarah Celebrates
Make your own fried apple pies at home with this simple recipe. Serve hot with a cup of tea on a cool Fall day.

21 comments

  1. Anonymous11:08 AM

    This looks delicious an excellent snack with tea. Could these be dipped into hot sugar syrup to give it that sugary silvery crust on top?

    Apple

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  2. Yes you can do it. You can also sprinkle them with powdered sugar or icing sugar if you have a sweet tooth.
    For me, of course, that would not be a good idea for health reasons :-) The maida crust is already enough for me.

    ReplyDelete
    Replies
    1. Anonymous11:48 AM

      Yes, that was exactly what I was thinking. This sweet stuff may not be good for you. I was also wondering, if ground nut could be mixed or may be boiled chick peas with a hint of chaat masala. This has endless possibilities.

      Apple

      Delete
    2. Please! Stop trying to indianize every continental recipe I post! This is my recipe for a CONTINENTAL dish that may have similarities with gujiyas but it is still a continental dish.

      Considering that every cultures and nations around the globe has one or more variant of a stuffed pocket of dough in their cuisine, yes you can do whatever you want.

      I think you need to make the peace once and for all that just because I live in India and married an Indian guy doesn't mean I am turning Indian.
      This blog is not about that and it is not a "foreigner crazy about everything Indian" blog.

      It would be like me visiting an Indian cooking blog kept by an Indian expat abroad and suggest that they Westernize their dishes, or offer ideas to Westernize a dish.

      Delete
    3. Anonymous3:05 PM

      @Cyn

      I have no doubt about what you are and I am completely at peace with it. I have no intention of converting you to an Indian and I have stressed this fact earlier. The answer to my suggestion as you said, that yes you can do what you like. That's about it.

      Your original recipe would not change and nobody is going to add anything I suggest because I made a suggestion unless they want to. The cultural integrity of your creation is intact. I mean I cannot force you.

      Apple

      Delete
    4. I've given up on Apple. He does the same thing I my blog. I posted a Yemeni chutney recipe and he posted some negative comment about how the chutney wouldn't be any good unless it had yogurt or cilantro (or was Indianized in some way). Apparently he isn't aware that a) he is being insulting and disrespectful to the blogger who wrote the post and b) he is making a fool of himself by criticizing a recipe and cuisine he has never tried. I just delete his comments when they get too, what shall we say, thoughtless?

      Anyway, Apple here's Bibi's crash course in self awareness & how to win friends & influence people POSITIVELY-

      1) If you don't have anything nice to say don't say anything at all. Negativity can be come an unhealthy habit. Choose to be positive and people will usually react positively to you!

      2) Indians have a habit of judging first and understanding later. Westerners find this stupid and obnoxious. Try understanding first and judging AFTER you've learned a but about the issue. Utilize all information given about a subject before making a fool of yourself (ie actually READ an entire post before commenting on it).

      3) If in doubt in any multicultural situation just ask yourself if what you're about to write or say is true, helpful, inspiring, necessary, kind, or any of your darned business?

      Apple, I don't know if you are as depressed as you sound or if you're just socially retarded but following these 3 simple rules will lead you to positive & successful interactions with people online & off.

      Delete
    5. Apple, the problem is that a suggestion has to be a) In context b) non offensive and c) wanted.

      This suggestion to add chickpea and masala to my recipe is a) Not in context because my dish is a continental classic, NOT a Gujiya recipe or any other Indian pasty recipe b) It is offensive because you are pretty much suggesting that my cultural heritage food can be improved by being turned into an Indian dish and c) I am the author of the recipe, I answered your question about the sugar sauce which was appropriate, your suggestion to add Indian elements was definitely not wanted.

      You also need to understand that debates in the comment section of a blog is poor etiquette, there are online forums for that, and Quora. Blogs aren't a place to start any kind of discussion on a topic you feel needs to be discussed.

      Delete
    6. Anonymous10:03 PM

      @cyn

      I would make positive contributions in future.

      apple

      Delete
    7. Anonymous4:40 AM

      Apple,

      Dude, I am an Indian and a regular reader of this blog and I find most of your comments ridiculous!

      Delete
  3. Those McD's fried apple pies are always so disappointing because they are filled with mostly cornstarch not apples.
    These are a great idea for when I don't have electricity to run my oven! Which is the usual situation around wintertime here.

    ReplyDelete
    Replies
    1. I know that a lot of the Mc D stuff we have in Europe are made with much different ingredients because European regulations are usually much stricter with what goes in their food. I remember the Mc D apple pie in Switzerland had quite a few big apple chunks in it, there is no doubt they used a starch to thicken the gravy in it though.

      Has the US version of the apple pie less apple chunks?

      Delete
  4. Well, it's been a while since I've been to McD's in the US but I can say they were the same as what I've had at McD's in India recently. They were always full of cinnamon laden cornstarch goop with 3-4 flecks of apple in them. Over the years the apple pies at McD's have gotten smaller too.
    McD's quality overall has improved as far as burgers & fries go. I remember when the first McD's was built in the tiny town I grew up in California in the early 70's. I begged my mom to take us there (McD's had commercials with Ronald the clown, the Hamburglar, Grimace, & all sorts of costumed characters to appeal to children then). My mom was going through her "health food hippy/all natural" phase so she turned her nose up at McD's. I was sooooo disappointed as a child when we finally went as McD's hamburgers were these tiny squashed greasy things with a glob of sweet ketchup, a sprinkle of rehydrated dried onions, and one dill pickle slice. The meat patty was so thin and gristly it was tasteless. The fries were the same greasy frozen premade fries all the other fast food restaurants had. The emphasis at McD's in the 70's was a cheap place to take kids. You could buy like 10 burgers for $1 in the 70's at McD's. McD's always had clean bathrooms in the US too, they were a great "coke & pee" stop on long road trips. Now McD's has great fries & they even serve decent coffee!

    ReplyDelete
    Replies
    1. The fried apple pie is available in India now? I haven't been to Mc D in ages!

      I always found the Mc D in India quite crappy compared to the one in Switzerland, and not even because there is no red meat on the menu :-)
      The chicken Mc Nuggets do taste very different, so does the Mc Chicken. In Switzerland there is still a kind of texture to the meat, in India I seriously feel like the nuggets feel and taste like cardboard paste.

      Growing up I think Mc D opened in Geneva in the second half of the 80's and it was a treat as the food there was as costly as the "Plat du jour" in any cafe. I think we would go there once every 2-3 months.
      The price of a Mc D meal is still about the same as a healthy meal in any department store cafeteria or even cafe meals there, so people really don't make it much of a habit to eat there. It's fun, and an indulgence. I remember people would really only go to buy a donut or the apple pie most of the time because those were the thing that no other bakery in town had and it was fairly cheap.
      Their tea and coffee never really took off in Switzerland because the cafe culture is really strong and the morning coffee break a syndicate right to every employee. People will always go to a proper cafe for their caffein and conversation fix.

      Delete
    2. The only thing good at McD's in India are the fries, the coffee, the ice cream, and the coca cola. (They serve the coca cola with ice American style and McD's keeps their coke fountains perfectly tuned so they mix just the right amount of syrup with fizz).

      Everything else I've tried at the Indian McD's is awful. Those pizza roll things are horrid. Their chicken items have that weird taste & texture. All the 'burgers' have like an inch of mayo on them.

      My husband loves their fries & coffee at Indian McD's. I like that I can get coke with ice cubes & a chilled bottle of water at Indian McD's. I am too terrified to ever visit a public restroom anywhere in India outside the Delhi airport so no comment there.

      I remember going to McD's in Switzerland (Zurich?) in the 80's and I think a Big Mac was called a Royale Supreme. There were real onion slices, lots of pickles, and cheese with actual flavor on it unlike the American version. Having to pay extra for packets of ketchup or mayo for the fries was new to me. I'd also never eaten fries with mayo before either as that's something we don't do in the US.

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    3. I don't remember the term Royal Supreme because in the 80's I was on the happy meal :-) But there must have been a change at one point because I think there was a big ad campaign in the late 80's about the Big Mac, so it could have been that it changed name then. As a teenager I put myself in the Big Mac fan category :-) And yes the ketchup is still coming at an extra cost, I think it always had in Switzerland.

      In India, I'm like you, the fries are the only thing I like. I remember once on the NH4 we stopped at a drive through and were promptly informed that they had no fries left. Hubby and I were baffled LOL What Mc D can call itself a Mc D without their fries?

      Delete
  5. Anonymous11:07 PM

    For someone who loves fruit or veggie in a dessert or a snack this looks like a must try. I want to ask how many days will this last kept in the fridge because pasty making and frying is a tedious job, so while I'm at it i might as well make large quantities that will last me At least a week.
    Z

    ReplyDelete
    Replies
    1. I used all the dough in 3 days time, stored in an airtight container in the fridge.

      Like all raw doughs you can make it in bulk and portion in cling wrap or ziploc bags for the freezer and it will keep for months. I do it with my pie crust pastry dough and pizza dough. I buy my puff pastry dough in bulk and freeze it the same way. It thaws in just an hour at room temperature

      Delete
  6. Anonymous9:53 AM

    Thanks. I wasn't aware that puff pastry was available so easily in India.
    Z

    ReplyDelete
    Replies
    1. Puff pstry isn't that easy to find, but bakeries who bake their own bread and puffs usually have it and you can place an order.

      In Mumbai, Hearsch Bakery in Bandra sells it by the Kilo, since I live relatively far from Bandra, I usually stock up :-) You can buy it there without having to place an order in advance.
      I know of at least one other bakery in Mumbai that does sell it if you place an order beforehand : City bakery in Worli.

      These are the kind infos I usually get through the expat-grapevine

      Delete
  7. Hi Cyn,

    I am wondering how thick does one needs to roll the pastry? And how hot should be the oil for frying? Never tried anything like this, so trying to avaert disasters! Thanks!

    ReplyDelete
    Replies
    1. Hi Smriti!

      The thickness of the dough should be slightly thicker than a roti, so about 1-2 mm not more than 2mm.
      You don't want the dough to be too thin otherwise the apple chunks might punch hole into it as you shape your pastries.

      As far as oil is concerned, the oil is hot enough when it starts bubbling. It should never reach the smoing point or be heavily boiling. You want your apple pies to take about 2-3 minutes to turn golden brown, if they brown too fast the outter crust will burn before the inside ever get a chance at being cooked.

      I fry them in my Kadai, on the gas stove, so what I do is heat the oil at high flame until it starts bubbling, then switch to low flame. If during the cooking process I notice the pastry is taking a bit too much time to cook, I increase the flame to mid-level just to bring my oil back to optimum temperature.

      I hope this helps :-)

      Delete

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