Sort ingredients
uberjonas
QR Code
Listen
Pdf
Melt butter together with brown sugar in a saucepan over medium heat. Add vanilla bean seeds and stir to distribute.
Stir in apples. Bring to a simmer and cook for about 15 minutes or until apples are beginning to soften and liquid is thickened and mostly reduced.
Stir in bourbon and simmer for another 30 seconds more. Transfer to a heat-proof bowl, cover and refrigerate for at least 30 minutes or until completely cool.
On a floured surface, roll out your dough of choice into a thin sheet.
Cut out rounds of dough using a 3 ½-inch circle cutter. Drop a heaping tablespoonful of filling into the center of each round.
Lightly moisten the edges with your finger and some water, then gently fold the round in half, encasing the filling, and press along the edges to seal.
Place pies on a parchment-lined baking sheet and refrigerate until ready to fry.
In a cast iron or other heavy skillet, bring lard or shortening to a temperature of 350ºF over medium heat.
Working in batches of three, carefully slide pies into the hot skillet. Cook for about 2 minutes per side, then flip and cook until both sides are evenly golden brown.
Transfer to a paper-towel lined baking sheet and let cool slightly before serving.