Deep Fried Apple Pies

You’re welcome.

From a box sold in Columbiaville, Michigan.

Deep-Fried Apple Pies

3 c. peeled and sliced tart apples
1/4 c. water
1/4 c. cider
1/3 c. sugar
1/2 t. cinnamon
1/8 t. nutmeg
6 frozen patty shells, thawed, but still cold
butter slivers
oil
powdered sugar

In large saucepan, combine apples, water and cider. Cover and cook over low heat for 15 minutes or until tender. Cool to room temperature and drain. Place in a bowl.

Mix together sugar, cinnamon, and nutmeg.

On a flowered board, roll out patty shells to 1/8″ thickness. Cut out rounds using a 3 to 3 1/2″ cutter. Each rolled out patty shell will yield two pastry rounds.

Place about 2 T. apple mixture on each round. Dot with butter. Moisten 1/2 the edge of each round with water. Fold the other half of round over filling. Seal with fork tines.

Heat oil to 375 deg. Fry pies about 3 minutes. Turn with tongs several times during cooking, but do not pierce.

Drain over wok for a few seconds before placing on paper towels. Sprinkle with powdered sugar. Serve warm.

Makes 12.



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