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It’s Time for Fall Pies!

Now that it’s September and almost officially Fall, we thought we’d share some of our tasty pie recipes with you!  Below you’ll find our super secret Sugarland recipes for a yummy apple pie and fried pie dough.  The fried pies can be filled with just about anything- jam included- to give you a tasty little bite-sized treat!  Check out the video below to see us make some on My Carolina Today!


Apple Pie Filling

Sugarland Apple Pie Filling

Cooking the apples ahead of time keeps them from collapsing after the pie is finished

4-5 lbs apples (Granny Smith and Honeycrisp)
1/2 stick butter
1/4 cup corn starch
3/4 cup brown sugar
1 t cinnamon
2 T Lyle’s
3 T lemon juice

Mix corn starch, brown sugar, and cinnamon in a small bowl

Sauté apples in butter. When they start to weep, add your dry mixture then cook until slightly thickened and apples are tender (about 20 min). Finish with Lyle’s golden syrup and lemon juice.

Pie Dough

Sugarland Apple Pie Lattice

Once you have created your lattice, flute the edges together with your thumb and forefinger, then brush crust with cream and top with sugar

12.5 oz AP flour
2 T sugar
6 oz butter (1.5 sticks)
4 oz shortening (1/2 cup)
1/4 cup vodka
1/4 cup water
1/2 t salt

In a food processor or large bowl, combine dry ingredients.  Work in the shortening then the butter until it resembles coarse cornmeal.  Combine water and vodka then pulse with your dough until just combined.  Take it out and finish kneading it with your hands.  Divide into two balls, wrap in plastic, and refrigerate for at least an hour.

When ready, roll out balls to 1/4” thickness and put one in a greased and floured pie pan for your bottom crust.  Fill with the cooked apples and finish with your lattice top or streusel.  Brush with your egg yolk or cream wash then sprinkle generously with sugar.  Put in a preheated oven at 375 and bake until golden brown (35-45 minutes).

Fried Pie Dough

6 cups AP flour
4 t baking powder
1 T salt
1 cup chilled unsalted butter cut into 1/2 inch cubes
1.5 cups ice water

Oil, for frying

Combine dry ingredients in a large bowl and work the butter into the flour mixture with a pastry cutter or your fingers until it resembles cornmeal (or just throw it all into a food processor!). Add the ice water then form the dough into three balls.

Roll dough out on a lightly floured surface to about 1/16” thickness (it puffs up a lot when fried, so you want it really thin). Cut into circles about 2.5” in diameter and fill with 1/2 tsp of your filling then brush egg yolk around the outside and top with another dough circle. Press edges together with the back of a fork and fry in hot oil (350-375) until golden brown turning once.

Remove and set on paper towels to drain then dust with sugar and enjoy!

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