*Fried Apple Pies*
°1 pot cooked apples
°Sugar to your taste
°Spices (cinnamon, cloves, apple pie seasoning) to your taste
°Peanut oil for frying.
You can use dried fruit or fresh apples. You use your own judgment on how many apples to cook, and how many pancakes you want to make.
I peel the apples and slice them. Place in a pan with a little water and cook slowly. Apples will make some juice themselves. If you get a lot of liquid, you can add a little cornstarch to the sugar to thicken it. DON “T
Add the sugar until the apples are cooked.
Turn up the heat and cool. You don’t want to be warm, you’ll spoil the dough.
Sometimes I make my crust, but most of the time I use biscuits. I get the store brand, it works better. DON “Get yogurt biscuits, get home style. The brand usually contains kosher salt, and will create tiny holes in the crust when frying them. So the store works better.
Flour the pastry sheet, place the biscuits on them and spread them as if you were making a crust. Discourage the edge of the dough until it closes better. Place about 1 1/2 teaspoon of filler in the middle. It really depends on how much the veneer roll is. You don’t want to tear it thick or too thin when you fry it. Dampen the edge with water using the tip of your finger.
Fold the crust, take a fork and press around the edge, stir and repeat the edge again.
I use an electric frying pan with peanut oil. Put the pie in the pan when you think the oil is hot enough. When you put the pie, you should start sizzling around the edges. Fry until golden brown, stir and fry on the other side.