Little fried pies

Yield: 12 Servings

Measure Ingredient
4 cups Dried apples or peaches
2 cups Water
½ cup Sugar
½ teaspoon Cinnamon
\N \N Fried pie pastry
\N \N Vegetable oil
\N \N Sugar

Combine apples and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer about 30 minutes or until tender. Cool; mash slightly, if necessary. Stir in ½ cup sugar and cinnamon. Set aside.

Divide pastry into thirds; roll each portion to ¼ inch thickness on wax paper. Cut into 5 inch circles. Place about 2 tablespoons apple mixture on half of each pastry circle. To seal pies, dip fingers in water, and moisten edges of pastry circles; fold circles in half, making sure edges are even. Press edges of filled pastry firmly together using a fork dipped in flour.

Heat ½ inch of oil to 375°F in a large skillet. Fry pies until golden brown on both sides, turning once. Drain well on paper towels. Sprinkle with sugar while warm.

Busted by Gail Shermeyer 4paws@...

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998

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