Refrigerated biscuits make these old-fashioned Southern fried apple pies a snap to prepare. The dried apples are simmered for a classic fried apple pie filling, and the crust is made with convenient canned refrigerated biscuits.
Drizzle the pies with a caramel ice cream topping, maple syrup, or heavy cream, or serve them warm with a big scoop of vanilla ice cream.
Hand-Held Apple Pies
- 8 ounces dried apples
- 1 cup water
- 1/3 cup granulated sugar
- 1 tablespoon butter
- 1 can (10 ounces) refrigerated flaky biscuits
- vegetable oil, for frying*
- cinnamon sugar for sprinkling over the finished pies
- ice cream, syrup, heavy cream, or caramel ice cream topping, for serving
- Combine apples and water in a medium saucepan; bring to a boil. Cover, reduce the heat to low and simmer for 30 minutes or until tender. Remove from the heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter and set the mixture aside.
- On a lightly floured surface or pastry mat, roll each biscuit into a 5-inch circle. Place about 2 tablespoons of the cooked apple mixture on half of each biscuit circle.
- To seal the pies, dip your fingers in water or milk and moisten the entire edge of each dough circle. Fold each circle in half, making sure edges are even.
- Using a fork dipped in flour, press edges firmly together to seal.
- Heat oil to about 360° F in a deep fryer or heat about 1 inch of oil into a heavy, deep saute pan or saucepan. Fry the pies in the hot oil until golden brown, turning once to brown both sides.
- With a slotted spoon, remove the pies to paper towels to drain and then sprinkle liberally with cinnamon sugar.
- Serve the pies warm with a scoop of ice cream and caramel ice cream topping or syrup, if desired.
Makes 10 small fried pies.
*Use a neutral-flavored oil for deep frying. Some good oils for frying: vegetable oil, canola oil, peanut oil, and corn oil. Safflower and sunflower oils are good as well, but make sure they are labeled "refined" or "high-heat." Unrefined safflower or sunflower oils have a very low smoke point and are best used in salad dressings.
Tips and Variations
- Fry the pies in small batches so the oil doesn't cool down. The oil should be bubbling around each piece of food in the fryer. If the oil is not hot enough, the dough will absorb more of the fat.
- Make the apple pie filling with brown sugar instead of granulated sugar.
- Use dried peaches in the filling instead of dried apples.
You Might Also Like