I got through with my daily workout at the Buff Monkey Fitness Company around 12:45 PM and took my digital camera to document the event and needed some sequence pictures of frying apple pies to add to my cakes n pies recipe page at a later date.  I placed an order for 24 fried apple pies via Rachel Myers who is known in the community as "The Pie Lady" a few days earlier but was informed they had already taken orders ahead of time and could not fill my order.  My bride and myself have personally made fried apple pies and it is more of a labor of love than anything else since it is labor intensive.  Rachel and Wink Myers have fried thousands of those fried apple pies over the decades for sure!

Rachel and Wink Myers purchased a bushel of apples while in the NC Mountains a few months ago and as soon as they got back home, they peeled and sliced the apples to begin the process of making the apple pie filling and froze the pie filling since this is a time consuming part of making the fried apple pies.  Pix below of the pie filling:

Rachel Myers (above in red) and Judy Henry (right) doesn't have a written down recipe for the pie filling but according to Rachel, "After the apples are peeled and sliced, they are placed into a large pot with a very small amount of water and once the apples start to cook, you have to dip off the excess liquid from the apples since they are loaded with moisture.  Once the apples are stewed down and thick, add sugar, cinnamon, cloves and or nutmeg and my husband Wink is the taste tester.  Since each type and batch of apples have a varying sugar content, you have to add sugar (to taste) to get the apple pie filling sweet enough."  There were several containers of the apple pie filling on their work table to keep the process running smoothly.

The pastry portion of the process begins by rolling out canned biscuits with a small rolling pin and/or what appears to be a Mayonnaise glass jar into a circle and the dough is about 1/8 or less in thickness.  Linda Goodwin and Joyce Porter.

After the dough is rolled out thin enough, the apple pie filling mixture is placed onto one half of the dough circle leaving about an inch of the outer edge which is lightly brushed with water to help seal the pie once it is folded over.  The edge of the folded dough is then crimped with the tines of a fork to help the seal and give a little eye appeal as well.  Allie Newton adding pie filling to the pasty above.

Wink Myers ready to place the apple pies into the eclectic frying pan.

Once the edges are sealed, they are ready to go into the frying pan and fried in the hot oil until golden brown.

Pies are fried three or four at a time, then placed on paper towels to drain and cool before they are hand wrapped in wax paper.

Wayne Kelly with the paper towel operation.

Rev. Jeff Goudelock handling the pie wrapping and sales.

Fried Apple Pies wrapped in wax paper and boxed up ready for pick-up and/or delivery.

Gene Howard picking up a dozen of those "beautimous" fried apple pies .

Click on below thumbnail pixs for a larger screen view of the entire Fired Apple Pie operation:

This group turned out 280 fried apple apple pies and there were a few "seconds" that broke apart of which they did not sell to the public.  I purchased and consumed a couple of them on site and they were absolutely delicious!

My bride was popped out from rolling and assembly those pies yesterday and this morning was sleeping in late (until 1143 AM).  Retirement and weekends off does have its advantages.  I will soon formulate a smaller batch recipe for fried apple pies and add to my cakes n pies recipe page and post a recipe for the pastry dough but the canned biscuits is the way to go for the pastry dough either on production or in a hurry.  Usually the cheaper canned biscuits without butter works the best.

Web published by Bill aka Mickey Porter 12-15-12.