This classic Edna Lewis recipe wraps all the flavors of fall into a crispy, buttery, golden-brown crust.
in a large bowl to combine. Using a pastry blender or your fingers, work3 Tbsp. chilled vegetable shortening, cut into ½" pieceswith ¼ cup ice water in a small bowl, then drizzle over flour mixture; stir gently with a fork to incorporate. Dough should hold together when squeezed. Stir in up to 1 Tbsp. more ice water if needed.Turn out dough onto a lightly floured surface, gather together, and knead a few times just until smooth . Divide in half and form into disks.
Place 2 heaping Tbsp. of apple pie filling in center of round . Brush edges of dough with water, then fold up and over filling to form a half-moon shape, pressing out any air around filling. Crimp edges firmly with a fork to seal. Transfer to a parchment-paper-lined rimmed baking sheet and chill while you repeat with remaining dough disk and filling.to come 2" up sides. Warm oil over medium heat until thermometer registers 360°–370°.
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