Apple Pies, Fried - Master Cookbook Recipe # 427

Name: Apple Pies, Fried - Master Cookbook Recipe # 427
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8-10
Cuisine: Southern
Ingredients: 5 oz. bag Dried Apples, chopped; Water (enough to cover apples); 1/4 cup Salted Butter; 1 cup Granulated Sugar; 1/2 tsp Salt; Cinnamon Sugar (for coating); Corn Oil (for frying); 4 Tbsp Salted Butter (for the frying oil); Fried Pie Dough (Master Cookbook Recipe # 429)

These Fried Apple Pies are a true Southern classic, using dried apples to create a rich, concentrated filling that won't make your dough soggy. The combination of a thick apple syrup and a buttery, crisp crust,rolled in cinnamon sugar while still warm,makes these an irresistible handheld treat. It’s a nostalgic recipe that brings back memories of grandmothers' kitchens and Sunday afternoons.

This is recipe #427 in Tammy’s Master Cookbook.

Prep time: 30 minCook time: 20 minTotal time: 50 min

Cook mode Prevent screen from turning off

Ingredients

5 oz. bag Dried Apples, chopped
Water (enough to cover apples)
1/4 cup Salted Butter
1 cup Granulated Sugar
1/2 tsp Salt
Cinnamon Sugar (for coating)
Corn Oil (for frying)
4 Tbsp Salted Butter (for the frying oil)
Fried Pie Dough (Master Cookbook Recipe # 429)

Instructions

Prepare Filling: Place chopped dried apples in a non-stick saucepan with just enough water to cover them. Add 1/4 cup butter and the granulated sugar.
Simmer: Bring to a boil, then reduce to medium heat. Cook, stirring occasionally, until the water is reduced and a thick, syrupy consistency is formed. Watch closely near the end to avoid burning. Set aside to cool.
Assemble: Prepare your Fried Pie Dough (Master Cookbook Recipe # 429). Place a heaping tablespoon of the apple filling in the center of each dough circle.
Seal: Wet the edges of the dough with a little water, fold them over into a half-moon shape, and press the edges firmly with a fork to seal.
Heat Oil: Heat 1 inch of corn oil in a 10-inch skillet over medium heat. Just before you start frying, add the 4 tablespoons of butter to the oil for extra flavor and browning.
Fry: Carefully place the pies in the hot oil. Fry until golden brown, flipping as needed to ensure an even color.
Finish: Drain the pies briefly on a paper towel, then roll them in cinnamon sugar while they are still warm.

Notes

Tammy’s Tips

The temperature of your grease is the most important part! Keep it on medium so the dough has plenty of time to cook all the way through without burning the outside. I always like to use a small "test piece" of dough to make sure the oil is ready. Using dried apples is the secret here,they soak up that butter and sugar to make a filling that is much more flavorful than fresh apples for this specific style of pie.