TLP’s Apple Jacks

steps

Make the filling:

1. In a small pot, combine all ingredients and bring to a boil. Reduce heat and simmer until apples have softened and absorbed nearly all liquid. Remove from heat and cool, first at room temperature, then in refrigerator.

Make the crust:

1. Combine dry ingredients. Using your fingers in a snapping motion, incorporate cubed butter. Pour cold water over dry ingredients. Use fork to toss until combined. Form dough into ball, flatten into disk. Cover in plastic wrap. Refrigerate at least 1 hour.
2. Prepare sheet tray with parchment paper. Dust lightly with flour. On floured work surface, roll out dough to ⅛-inch thickness. Cut into 6-inch rounds. Transfer rounds to prepared sheet pan. Refrigerate for at least 10 minutes.
3. Spoon filling into dough rounds, leaving ample space around edges. Dip fingertips into small bowl of water, wet edges of dough all the way around.
4. Fold dough over onto itself to form a half-moon shape. Press lightly with fingers to seal edges. Using floured fork, crimp edges. Return pies to fridge. Chill until ready to fry. Line a rack with paper towels.
5. In a heavy-bottomed skillet or dutch oven, heat lard to 375 degrees. Add pies in batches, being sure not to crowd skillet, cooking for 5 minutes on first side, then another 3 minutes on other side, or until deep golden-brown. Move fried pies to paper towel-lined rack to drain and cool.