| 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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