YIELD:  10 pies

Click on thumbnail sequences pixs for a larger screen view:

NOTE:  It took about forty minutes to cook the apple pie filling on 12-16-12.

FRIED APPLE PIE PASTRY

INGREDIENTS:

2 cups all-purpose flour                                  1  teaspoon baking powder
1/2 cup Crisco shortening                           1/2 teaspoon salt
1/2 cup Carnation milk                                    1 egg, well beaten
1 teaspoon sugar                                                Vegetable or peanut oil for frying

Sift flour, baking powder, salt and sugar together in a large mixing bowl.  Cut shortening into flour mixture; add beaten egg, milk and mix all ingredients together.  Place on floured board and knead until stiff and elastic.  Divide dough into10 portions and form each into a ball.  Roll each dough ball out on a lightly floured surface to 1/8 inch thickness.    Spoon 2 to 3 heaping tablespoons of apple pie filling mixture onto center of circular pastry dough; moisten 1/2 of the edge of the pastry dough using water with a small pastry brush; fold dough over pie mixture, trim any excess uneven dough and crimp edges with the tines of a fork.  Fry in hot oil 325 to 350 degrees F. until golden brown on each side and place on paper towels to drain and allow to cool or serve while hot. 

YIELD:  10 fried apple pies.

Click on thumbnail sequence pixs for a larger screen view:

NOTES:  This fried pie pasty recipe is nearly identical to the one Roy Mosteller has in the Adcock Family Traditions Cookbook circa 1997, but increased the flour, baking powder and shortening and reduced the salt.  His recipe would be right on the money for eight (8) fried apple pies.  You can use canned biscuits for the pastry dough if desired.  Simply remove biscuits from the package and roll each biscuit out onto floured surface to about 1/8+-_-inch thickness.  Also, you can use dried apples and/or peaches and reconstitute them by soaking in water for several hours until they rehydrate and use the apple pie filling recipe above.  Roy Mosteller of Hayesville, NC uses 2 cups of dried apples and 1 cup of Molasses in his apple pie filling recipe and now bakes them instead of frying them for health concerns but IMHO (in my humble opinion), the fried pies are the way to go.

This recipe yields very large pies with a very generous amount of pie filling in them.  We started out planning on doing eight, but they were very large as evidenced by the first fried pie in the last pix posted above.  Ten pies are the right amount for this recipe.

An electric frying pan maintains the oil temperature better than a regular large frying pan but I didn't want to "drag out" the electric frying pan.  The above frying pan could easily fry two at a time but we were not in a hurry today.  Keep the oil level at least 1/2 deep in the frying pan; add additional oil as needed.

The last pix has only eight (8) fried apple pies showing, whereas my bride and myself helped ourselves to one each with a hot cup of Java while they were still warm......grin if you must!  My bride and myself were well pleased with these pies, especially the homemade pastry dough but the canned biscuits are the easy route to take.   You need to lightly brush off the excess flour from the apple pie after assembly and before frying to get a more even golden brown color to them.

The Wadesboro Church of God had an Apple Pie Sale on 12-14-12.  Click on this link which inspired this recipe.

UPDATE:  I used a Victoria 8-inch cast iron tortilla press to make a few fried apple pies on 02-07-2020 and 02-08-2020 and they came out excellent without the usage of a rolling pin or flour.

Web published by Bill aka Mickey Porter 12-15-12 with pixs added on 12-16-12 and 02-09-2020.

LEAVING ON A SPIRITUAL NOTE