Most of the time on my Pinterest pins, I just happen to run across something online or something someone else has pinned that looks good and I'll pin it. But this time, I actually went looking for something in particular to pin. I was looking for a good old-fashioned fried apple pie recipe. And I found one! :)
We worked this past week gathering apples from our apple tree, peeling, coring, cutting them up, and drying them in our deyhdrator. After all that work, we wanted to reap the yummy benefits, so we set aside some time Saturday afternoon to make these old-fashioned fried apple pies from our dried apples.
I pinned Granny's Fried Apple Pies. These looked like the real deal. :)
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Granny’s Fried Apple Pies
Prep time
Cook time
Total time
Delicious, old-fashioned fried apple pies, made the way Granny used to make them.
Serves: About 30 pies
Ingredients
- 4 bags (6 oz) dried apples
- 2 cups granulated sugar
- 4 heaping cups self-rising flour
- ¾ cup Crisco shortening
- 1½ – 2 cups ice water
- Additional flour for mixing dough
- 2 cups Crisco shortening
Instructions
For apples:
- Put apples in a large pot or Dutch oven and add enough water to almost cover.
- Stir in two cups sugar.
- Turn heat to medium-high and bring to a boil.
- Turn heat down just a little so apples continue to simmer.
- Break up apples with spoon as they cook.
- Cook until apples are tender and juicy, stirring frequently. You may need to add more water as they cook. Do not allow the apples to get dry.
- Remove apples from heat and allow to cool.
For dough:
- Start with 4 heaping cups of self-rising flour and cut in ¾ cup Crisco shortening with a fork or your fingers. Mix well until shortening is fully incorporated into the flour.
- Add 1½ cups of ice water to flour, and add additional ice water as needed to get all the dry flour mixed in. Mix with a fork until dough is sticky.
- Dip hands in flour and sprinkle additional flour onto dough so that you can knead it. Use additional flour as needed to be able to knead the dough until smooth and non-sticky.
- Pinch off pieces of dough to make balls slightly smaller than ping pong balls.
- Roll each ball out until thin.
- Add a heaping spoonful or two of apples to one side of rolled dough. After the first couple, you will learn exactly how much apples to place on the dough. If you put too much, the dough will not cover without tearing.
- Dip your finger in water and rub around the edges of the dough where the apples are.
- Carefully fold the dough over and press the edges together lightly to seal.
- Using a fork, crimp the edges to fully seal.
- Once all the pies are ready, add about ½ cup Crisco shortening to a large skillet and heat on medium-high.
- Once the grease is hot enough to sizzle from a drop of water, carefully lay two or three pies in the skillet.
- Cook about a minute to a minute and half on each side until they are golden brown.
- Lay pies on a large platter lined with paper towels and serve immediately.
- Pies will keep for a few days but are best eaten within two days.
But was it worth it? You bet! They are D.E.L.I.C.I.O.U.S.!
We started with 3 qt. bags of dried apples and followed this recipe. Almost exactly. First of all, we put too much water, so had to wait for them to cook down, which made ours really more like a thicker applesauce consistency rather than a little chunky. Next time we'll make sure we barely cover the apples. And then, of course, you need to keep tasting to make sure you get enough sugar. We also added cinnamon to our liking as well as brown sugar. Yummy!
Your turn! :) You can link your Pinterest project below! We'd love to see!
Have a wonderful week!
♥ Tammy ♥