- 6 SugarBee® apples
- 1 tablespoon fresh lemon juice
- 3 tablespoons unsalted butter
- 1/4-1/2 cup of water
- 3 tablespoons brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pound of prepared pie dough
- Core and peel the apples, chop into 1/2 inch chunks. Sprinkle the lemon juice over the chopped apples and toss to coat.
- In a large, heavy bottom skillet melt the butter over medium low heat, add the apples and 1/4 cup of water, cook until the apples start to soften, about 20 minutes. Sprinkle the brown sugar and granulated sugar over the apples, turn the heat to low and cook down for another 20-30 minutes, stirring occasionally, until the apples are very tender. Add a tablespoon of water at a time as needed to prevent burning. Sprinkle the cornstarch over the apples and cook for another 1-2 minutes, until the mixture is thick and glossy. Remove from the heat, stir in the cinnamon and nutmeg. Transfer to a bowl and let cool completely.
- Roll the pie dough out into a large rectangle about 1/4 inch thick. Cut as many 4 to 6 inch rounds as you can. Re-rolling the remaining dough once. Place about 2-3 tablespoons of apple filling in the center of a dough circle, dab a little water around the edges of the dough and gently fold the dough over into a half moon shape. Press the edges to seal and go around the edges again with the end of a fork to crimp, place on a baking sheet lined with parchment paper. Repeat with the remaining circles of dough. Transfer the sheet pan in the refrigerator until the oil is ready.
- Fill a large cast iron skillet or pot with 2-3 inches of canola oil. Heat to 375 degrees Fahrenheit, place a few pies gently in the oil, careful not to over-crowd the pan, and cook for 3-4 minutes on each side until nicely brown. Transfer to a sheet pan lined with paper towel to drain. Sprinkle with sugar while still warm.
- Serve warm or at room temperature the day they are made.