Yield: 12 Servings
|4 cups||Dried apples or peaches|
|Fried pie pastry|
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