Deep fried apple pie10:27 AM
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
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.
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.
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.
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.