Delicious, old-fashioned fried apple pies, made the way Granny used to make them using dried apples and homemade dough.
Author: Lucy Brewer
4 6-oz.bags dried apples
4heaping cups self-rising flour
1 ½ - 2cupsice water
Additional flour for mixing dough
Put apples in a large pot or Dutch oven and add enough water to almost cover. Stir in two cups sugar.
Turn heat to medium-high and bring to a boil.
Turn heat down just a little so apples continue to simmer, breaking up apples with spoon as they cook. Cook until apples are tender and juicy, stirring frequently. You may need to add more water as they cook. Do not allow the apples to get dry. Remove apples from heat and allow to cool.
Start with 4 heaping cups of self-rising flour and cut in ¾ cup Crisco shortening and ¼ cup butter with a fork or your fingers. Mix well until shortening/butter is incorporated into the flour.
Add 1 ½ cups of ice water to flour, and add additional ice water as needed to get all the dry flour mixed in. Mix with a fork until dough is sticky.
Dip hands in flour and sprinkle additional flour onto dough so that you can knead it. Use additional flour as needed to be able to knead the dough until smooth and non-sticky.
Pinch off pieces of dough to make balls slightly smaller than ping pong balls.
Roll each ball out until thin.
Add a heaping spoonful or two of apples to one side of rolled dough. After the first couple, you will learn exactly how much apples to place on the dough. If you put too much, the dough will not cover without tearing.
Dip your finger in water and rub around the edges of the dough where the apples are.
Carefully fold the dough over and press the edges together lightly to seal. Using a fork, crimp the edges to fully seal.
Once all the pies are ready, add about ½ cup Crisco shortening and 2 tablespoons butter to a large skillet and heat on medium-high.
Once the grease is hot enough to sizzle from a drop of water, carefully lay two or three pies in the skillet.
Cook about a minute to a minute and half on each side until they are golden brown.
Lay pies on a large platter lined with paper towels and serve immediately.
Tips for the Filling for Fried Pies
If you can't find dried apples in your grocery store—and don't buy the commercial ones in the aisle with all the dried fruit because they take forever to cook down and they are expensive—try these that I found online.
As the apples are cooking, you'll need to take a wooden spoon and break them up a bit.
Watch the apples carefully and add additional water if the water starts cooking down too much.
Stir frequently so the apples don't stick to the bottom of the pot and scorch.
Once the apples have cooked completely, you can place some of the apples in another dish to help them cool faster.
Tips for the Dough
Sprinkle on additional flour to the ball of dough so the dough doesn't stick to your hands and knead it well until you have a smooth, non-sticky dough for your fried apple pies.
You want to make sure all the shortening and butter is incorporated into the flour.
Tips for Frying the Pies
The oil needs to stay hot. Pies will cook quickly and also burn quickly.
While frying the pies, you may need to clean out the skillet and start over with fresh oil if the oil starts burning.
Remove cooked pies to a paper-towel lined platter.
Tips for Storing Fried Pies
These fried pies do not need to be refrigerated. They will keep for a few days in an airtight container but are best eaten within two days.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.