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Fried Apple Pies

Fried Apple Pies

Oxmoor House JANUARY 1983

  • Yield: 2 dozen

Ingredients

  • 1 (8-ounce) package dried apples
  • 1 cup water
  • 2 tablespoons butter or margarine, melted
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon

Preparation

Soak apples overnight in water to cover; drain, and rinse well. Combine apples and 1 cup water in a large saucepan; bring to a boil. Reduce heat; cover, and simmer 30 minutes or until tender. Cool. Stir in butter, sugar, cinnamon, nutmeg, and lemon juice; mash well.

Divide pastry into thirds; roll each portion to 1/8-inch thickness on waxed paper. Cut into 4-inch circles.

Place about 1 tablespoon apple mixture on half of each pastry circle. Dip fingers in water, and moisten edges of circles; fold in half, making sure edges are even. Press pastry edges firmly together using a fork dipped in flour.

Heat 1 inch of oil to 375° in a large skillet. Cook pies until golden brown on both sides, turning once. Drain well on paper towels.

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Fried Apple Pies recipe

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