| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Desserts, Pies | 12 | Servings | |
INGREDIENTS
| 4 | c | Dried apples or peaches |
| 2 | c | Water |
| 1/2 | c | Sugar |
| 1/2 | ts | Cinnamon |
| Fried pie pastry | ||
| Vegetable oil | ||
| Sugar |
INSTRUCTIONS
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 1/2 cup sugar and cinnamon. Set aside. Divide pastry into thirds; roll each portion to 1/4 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 1/2 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@netrax.net Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998
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