Best Little Fried Pies
They are so good, buttery pie crust, moist and juicy filling inside, and frying gives the golden, brown and crispy result. 88
dried apple slices
|1||Fried Pie Pastry|
|Fried pie pastry|
Combine apples and water in a large saucepan; bring to a boil.
Reduce heat; cover and simmer about 30 minutes or until tender.
Cool; mash slightly, if necessary.
Stir in ½ cup sugar and cinnamon, and set aside.
Divide pastry into thirds; roll each portion to ¼ inch thickness on waxed 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 ½ inch of oil to 375℉ (190℃) in a large skillet.
Fry pies until golden brown on both sides, turning once.
Drain well on paper towels.
Sprinkle with sugar.