Fried Apple Pies
If you have not tried a fried apple pie, you don't know what you have missed. This is a typical recipe that my mother made in an iron skillet during the 1920s, '30s, and '40s. Her cooking stove was powered by hickory wood.
1 pound dried apples
3/4 cup sugar
2 tablespoons butter or margarine
2 teaspoons cinnamon -- to taste
Cover dried fruit in water and soak overnight. Drain and add small amount of fresh water and cook slowly until tender. Mash the fruit. Add the sugar, butter or margarine, and cinnamon to your taste. Stir well and let the mixture cool. Make your favorite pie crust, using only half the regular amount of shortening. Cut into circles 4 to 6 inches in diameter. Place a generous tablespoon of filling on one side of each circle. Fold the other side over and seal firmly along the edge with your fingertips or a fork. Fry in about 1/2 inch of hot oil, turning once. When pastry is browned, remove and drain on paper towels. While pies are still warm, sprinkle lightly with sugar.
Yields 16 miniature pies.
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