Traditional fried apple pies

Traditional fried apple pies

Slow cooked, thick apples make a hearty filling for these delicate fried apple pies. I don't use canned biscuit dough like a lot of people--learn how to do it from scratch and enjoy this special southern treat!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 7

Total Time 1 7

Servings

Calories 291kcal

Author Rachel Ballard

Ingredients

1 4.5 ounce package dried apples
2 cups water
1/2 cup sugar organic cane sugar, coconut sugar, maple sugar works
2 tablespoons butter
1 teaspoon ground cinnamon
lard, refined coconut oil for frying
1 package pre-made pie crust warmed to room temperature about 20 minutes or so; see note 1

Instructions

In a medium saucepan heat the water and apples and bring to a boil.
Simmer until the apples are very soft (like applesauce) and no water remains--about an hour. If the apples aren't soft enough, go ahead and add a 1/2 cup more water and continue to cook until you can mash the apples with a fork.
Once the apples are very thick, remove from the heat and add the sugar, butter and cinnamon and allow to cool.
When you are ready to fry the pies, heat about 3 inches of oil in a pot to 375 degrees.
While it's heating, cut rounds of pie dough about 4 inches across.
Add 1 to two tablespoons of apples to one half of the circle leaving a 1/2 inch border. Do not overfill.
Wet your fingers in some water around the border of your circle. Fold in half to created a semi-circle shape.
Use a fork to crimp the edges of the dough.
Fry one or two at a time until golden brown and heated through, about 5 minutes or so.

Notes

Note 1: Instead of using a premade crust or canned biscuits, make your own crust homemade. Any butter pie crust recipe is great. Just add an egg to the dough and reduce the water by two tablespoons. Try my favorite all butter pie crust recipe.

Nutrition