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1
Preheat the fryer.
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2
In a sauce pan, melt the butter.
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3
Add the apples and saute for 2 minutes.
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4
Stir in the cinnamon, nutmeg, 1/4 cup sugar, and brown sugar.
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5
Continue sauting for 1 minute, stirring constantly to dissolve the sugar.
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6
Add the water and lemon juice.
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7
Bring the liquid up to a boil.
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8
Add cornstarch dissolved in 1 tablespoon water.
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9
Whisk the vanilla and slurry into the liquid.
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10
Reduce the heat to a simmer and cook for 15 to 20 minutes, or until the apples are soft.
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11
Remove from the heat and cool completely.
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12
In a mixing bowl, sift the flour, sugar, salt and baking powder, together.
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13
Cut in the lard until it resembles coarse meal.
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14
In small bowl, whisk the egg and milk together.
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15
Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
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16
Break the dough into 12 equal portions.
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17
On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter.
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18
Put 1/4 cup of the mixture in the center of each round, fold over and crimp the edges with a fork.
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19
Fry the pies, two to three at a time, in the hot oil, until golden brown.
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20
Remove from the oil and drain on a paper-lined plate.
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21
Powder the pies with powdered sugar.
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22
Lay the pies on a platter and serve with vanilla bean ice cream.
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23
Garnish with drizzle of caramel sauce, powdered sugar, and fresh mint.
