2 tablespoons butter
4 tart (such as Granny Smith, Fuji, Gala or MacIntosh) apples, peeled, cored, and sliced
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
1 (8-piece) store-bought container refrigerated flaky biscuit dough or store-bought refrigerated pie crust dough (such as Pillsbury Refrigerated Pie Crusts)
For the Filling:
Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon, and lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.
When the filling is cool, roll the biscuits out on a lightly floured surface (or if using pie crust dough, thinly roll out 2 pies crusts and cut into 8 round circles) so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on 1/2 of each circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shapes. Seal by pressing the edges with the tines of a fork.
Heat a deep fryer or a deep pot halfway filled with oil to 350 degrees F (180 C).
Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.
Makes 8 fried apple pies.
Date: February 16, 2005