Fried Apple Pies
By Paula DeenJUMP TO RECIPE
- 2 tablespoons butter
- 4 peeled, cored, and sliced, or 1 can apple pie filling Mcintosh apples
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 (8-piece container) refrigerated flaky biscuit dough
- 2 tablespoons water
- powdered sugar
Filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon and lemon juice. 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 so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on each biscuit circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork.
Preheat deep-fryer with oil to 350 °F.
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.