Nothing reminds me of Fall more then a nice fried apple pie. Growing up in Tennessee I was lucky enough to live near The Apple Barn, a place that had every apple recipe you could imagine. One of the last memories I have of my Grand-Father was going to The Apple Barn and having a fried apple pie with some warm apple cider and maybe that’s why their both so special to me.
4 tart (such as Granny Smith, Fuji, Gala or Macintosh) apples, peeled, cored and sliced
2 cups water
1/2 cup sugar
2 tablespoons butter
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 (15 ounce) package refrigerated pie crust
1-1/2 cup vegetable oil, more as needed
1. Cook the apples with the water in a covered 4-quart saucepan over medium-low heat for about 1 hour, or until all liquid has been absorbed. Stir occasionally. Add the sugar, butter, lemon juice and cinnamon, mixing well; set aside to cool. Unfold the pie crust and break into 8 equal pieces like pie slices. Place 1 heaping tablespoon of fruit on each round of dough, leaving a 1/2-inch border all around. Dip your finger in water and moisten the edges of the crust, then place a second round on top of the filling and press the edges of the crust, then place a second round on top of the filling and press the edges to seal. Dip the tines of a dinner fork in flour and crimp the edges to ensure a proper seal.
2. Pour oil into a cast-iron skillet to a depth of a little less than 1/2 inch. (This would be 1 1/2 cups oil in a 10-inch skillet.) Heat over medium-high heat. When the oil is hot, place 3 to 4 pies in the skillet and cook for about 2 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle the pies with powdered sugar while they’re hot.
Yield: 8 pies
Recipe Adapted from Paula Deen