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1
For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine.
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2
Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs.
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3
Add in the ice water and vinegar, 1 tablespoon at a time, and pulse until the mixture just comes together.
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4
Turn the dough out onto a large piece of plastic wrap and press into a large disc.
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5
Refrigerate for at least 1 hour.
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6
For the filling: Melt the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes.
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7
Sprinkle with the sugar and stir.
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8
Add the cinnamon, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes.
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9
Stir in the lemon juice and remove from the heat.
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10
Set aside to cool completely, about 30 minutes.
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11
Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface.
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12
Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary.
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13
Beat the egg in a small bowl with 1 tablespoon of water.
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14
Place about 1 heaping tablespoon of the apple filling into the center of each dough round.
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15
Brush the edge with some egg mixture and fold the dough over to make a half-moon shape.
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16
Press out the air and seal the edges with a fork.
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17
Repeat with the remaining filling and dough.
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18
Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes.
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19
Transfer to a paper towel-lined plate.
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20
Serve warm or at room temperature.
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21
Cook's Note: The pies can be frozen for up to 6 months before frying.
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22
Frozen pies will take about 8 minutes to fry.
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23
You can also refrigerate the pies for up to 2 hours before frying.
