Fried Apple Pie

From Momofuku Cookbook.

Ingredients

1. 250g all-purpose flour
2. 3 tbsp cornstarch
3. 3 tbsp sugar
4. 1 tsp salt
5. 2.5 tbsp cold unsalted butter
6. 1 tbsp + 2 tsp pork fat/vegetable shortening
7. 1/2 tsp white/apple/rice wine vinegar
8. 125g water
9. Apple pie filling
10. Oil
11. Cinnamon dust
12. Miso butterscotch
13. Sour cream ice cream

Instructions

1. In the bowl of a stand mixer with the paddle attachment, combine flour, cornstarch, sugar and salt. Beat on low speed for 10-15s.
2. Add butter and shortening and beat on medium-low for abt 3 min, until the dough resembles clumpy sand.
3. Add vinegar to the water, and with the mixer running on medium-low, add the liquid to the dough a few tbsp at a time.
4. Mix for 3-5 min until the dough comes together.
5. Remove from the bowl and shape into a flat, thick rectangle and wrap in plastic. Refrigerate for at least 1h.
6. Bring the dough back up to almost room temp.
7. Using a scale, measure out 6 50g pieces of dough (for the bottoms) and 6 30g pieces of dough (for the tops). 
8. Roll the pieces of dough into the shape of the mold you are using, with the bottoms being larger than the tops.
9. Generously flour the molds.
10. Press the bottom piece of dough into the mold, then fill with 75g of apple pie filling. Repeat for all the pieces of dough.
11. Dip a pastry brush into cold water and brush the edges of the dough in the molds, then gently lay the top pieces of dough over the moulds and crimp the top and bottom pieces of dough together.
12. Freeze the pies in the molds for 30 min
13. Remove the pies from the molds, transfer to a baking sheet, wrap in plastic and freeze the pies until solid, for at least a few hours.
14. In a large pot, heat a quart or two of oil to about 182C.
15. Fry the pies one at a time. After about 5 min, the pie should float up to the surface of the oil and appear golden brown. Remove from the oil, and cool on a wire rack. 
16. After 1 min, dust the top of the pies with cinnamon dust.
17. Serve each pie with a tbsp of miso butterscotch and sour cream ice cream. 
18. Serve immediately.