Part 1: Making the Luscious Apple Filling

1. Combine Ingredients: In a large saucepan, combine the diced apples, granulated sugar, light brown sugar, 1/4 cup water, lemon juice, cinnamon, nutmeg, allspice (if using), and salt.
2. Cook the Apples: Place the saucepan over medium heat. Stir gently to combine and bring the mixture to a simmer. Cook, stirring occasionally, for about 8-10 minutes, or until the apples are tender but still hold their shape (they shouldn’t be mush).
3. Prepare Slurry: While the apples are cooking, in a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. This is your cornstarch slurry.
4. Thicken Filling: Pour the cornstarch slurry into the simmering apple mixture. Stir constantly and continue to cook for another 1-2 minutes, until the filling has visibly thickened and turned glossy.
5. Cool Completely: Remove the saucepan from the heat. Transfer the apple filling to a heatproof bowl and let it cool to room temperature. For best results, cover and refrigerate for at least 1 hour (or preferably overnight) to chill completely. This prevents the warm filling from melting the pastry dough.

Part 2: Preparing the Perfect Pie Dough (Skip if using store-bought crusts, but follow assembly from step 4 below)

If making dough from scratch:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor (pulse carefully), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These larger butter pieces are key to a flaky crust.
3. Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork after each addition, just until the dough starts to come together. Be careful not to add too much water or overwork the dough. The dough should be shaggy but hold together when squeezed.
4. Divide and Chill: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This allows the gluten to relax and the fat to solidify, making it easier to roll and contributing to flakiness.

Part 3: Assembling the Apple Pies

1. Prepare Workspace: Lightly flour a clean work surface.
2. Roll Out Dough:

   • If using homemade dough: Take one disc of dough from the refrigerator. Let it sit at room temperature for 5-10 minutes if it’s too firm to roll. Roll it out into a large rectangle, approximately 12×16 inches and about 1/8-inch thick.
   • If using store-bought crusts: Unroll one pie crust. If it’s round, you may want to gently re-roll it into a more rectangular shape to minimize waste, or simply cut rectangles from the rounds.

3. Cut Rectangles: Using a ruler and a pizza cutter or sharp knife, trim the edges to make a neat rectangle. Then, cut the dough into smaller rectangles, approximately 3×5 inches each. You should get about 6-8 rectangles per large sheet of dough. Re-roll scraps if desired, but try to handle them minimally.
4. Add Filling: Place about 1.5 to 2 tablespoons of the chilled apple filling onto one half of each dough rectangle, leaving a 1/2-inch border around the edges. Don’t overfill, or the pies will burst during frying.
5. Seal the Pies: Lightly brush the edges of the dough with a little water (or an egg wash made from 1 egg beaten with 1 tablespoon of water for better sealing and browning, though water is fine). Fold the empty half of the dough over the filling. Press the edges firmly together with your fingers or the tines of a fork to seal completely. A good seal is crucial to prevent filling leakage.
6. Vent (Optional but Recommended): Using the tip of a sharp knife, cut 2-3 small slits on the top of each pie to allow steam to escape during cooking. This also helps prevent bursting.
7. Chill Assembled Pies: Place the assembled pies on a baking sheet lined with parchment paper. If your kitchen is warm, or if you’re working in batches, it’s a good idea to chill the assembled pies in the refrigerator for 15-30 minutes (or freezer for 10-15 minutes) before frying. This helps them maintain their shape and makes the crust crispier.
8. Repeat with the remaining dough and filling.

Part 4: Cooking the Pies – The Classic Fried Method

1. Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 1.5-2 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature accurately. If the oil is too cool, the pies will be greasy; if it’s too hot, they’ll burn before the inside is heated through.
2. Fry in Batches: Carefully lower 2-3 pies at a time into the hot oil, being cautious not to overcrowd the pot (this will lower the oil temperature).
3. Cook Until Golden: Fry the pies for about 2-4 minutes per side, or until they are beautifully golden brown, crispy, and bubbly. The homemade crust will develop lovely blisters.
4. Drain: Using a slotted spoon or spider skimmer, carefully remove the fried apple pies from the oil. Let any excess oil drip off, then transfer them to a wire cooling rack lined with paper towels to absorb more oil.
5. Maintain Oil Temperature: Allow the oil to return to the target temperature between batches.
6. Optional Cinnamon-Sugar Coating: While the pies are still warm (but not searing hot), if desired, mix the 1/4 cup sugar and 1 teaspoon cinnamon in a shallow dish. Gently toss or dredge each warm pie in the cinnamon-sugar mixture.

Part 5: Optional Baking Method (For a Less Greasy, but Different Texture)

If you prefer to bake your apple pies:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange Pies: Place the assembled and vented pies on the prepared baking sheet.
3. Egg Wash (Recommended for Baking): For a golden-brown color and shine, brush the tops of the pies with an egg wash (1 egg beaten with 1 tablespoon of water or milk).
4. Bake: Bake for 15-20 minutes, or until the crust is golden brown and puffed.
5. Cool: Let the baked pies cool on a wire rack for at least 10-15 minutes before serving, as the filling will be extremely hot.
6. Optional Cinnamon-Sugar Coating: You can still toss them in cinnamon sugar while warm if desired.