Fried apple pies

Ingredients:

Pies

• 1.5 cups brown sugar
• 110 g salted butter
• 5 Granny Smith apples, peeled and diced
• 0.5 tsp vanilla extract
• 1/4 teaspoon coarse salt
• 1/4 tsp ground cinnamon
• Juice of half a lemon
• 1 tbsp cornstarch
• 2 x 450g jars chilled biscuit dough (8 biscuits per jar)
• 4 tbsp. vegetable oil for frying
• 0.5 cup powdered sugar, for sprinkling
• 1 cup cinnamon caramel sauce

Cinnamon Caramel Sauce

• 1 cup brown sugar
• 3/4 cup cream 10%
• 55 g salted butter
• 2 pinches of coarse salt
• 1 tbsp vanilla extract
• 1 teaspoon ground cinnamon

Preparation:

1. Heat a large cast-iron skillet over medium heat. Add brown sugar, butter, and 1 tablespoon water. Cook, stirring, until the sugar dissolves and the mixture begins to simmer. Add apples, vanilla, salt, cinnamon, and lemon juice.
2. In a small bowl, combine cornstarch with 1 tablespoon of water to form a paste. Add the paste to the pan and stir until fully incorporated. Cook, stirring occasionally, until the apples are soft, about 5 minutes. Transfer to an ovenproof dish and let cool completely. The filling can be made a day ahead and refrigerated.
3. Roll each piece of dough into a circle approximately 12 cm in diameter and 0.3 cm thick. Spoon 2 tablespoons of apple filling onto each circle of dough, slightly offset from the center. Moisten the edges of the dough with water. Fold one half of each circle over the other half over the apple filling, squeezing out as much air as possible. Press the edges together with a fork. Assemble all the pies in the same manner.
4. Heat oil in a heavy skillet over medium heat to 350°F (175°C). Fry the patties, 2–3 at a time, for about 5 minutes, carefully flipping them halfway through. Transfer them to a paper towel-lined baking sheet to drain excess oil.
5. Dust the finished pies with powdered sugar. Serve with caramel sauce.
   
   Cinnamon Caramel Sauce:
   Yield: 1.5 cups
   
   Combine brown sugar, heavy cream, butter, and a pinch of salt in a saucepan. Cook over medium-low heat, stirring, until thickened, 2–3 minutes. Stir in vanilla, cinnamon, and a second pinch of salt and cook for another minute to thicken. Turn off the heat and let cool to room temperature. Store any leftover sauce in the refrigerator.