8 ounces dried apples or dried peaches
1 cup water
1/3 cup sugar
1 tablespoon butter
1 tsp. cinnamon or apple pie spice
1 can jumbo refrigerated flaky biscuits
vegetable oil, for frying
In a saucepan, combine the apples and water and bring to a boil. Cover, lower the heat, and cook for 30 minutes, or until the vegetables are soft. Remove from fire and set aside to cool, mashing the pieces slightly if they are large. Mix in the sugar and butter, then leave the mixture aside.
If you’re using fresh apples, follow these steps: For the filling, combine: Melt 2 tablespoons butter in a large saute pan. Cook over medium heat until the apples are tender, about 15 minutes, using 4 peeled, cored, and diced apples, sugar, cinnamon, and 1 tsp lemon juice. Remove from the fire, mash a little, and set aside to cool.)
On a lightly floured surface, roll each biscuit into a 5-inch circle. Half of each biscuit circle should have around 1 tablespoon apple mixture on it. Dip your fingers in water and moisten the edges of the circles to seal the pies. Make sure the edges are even while folding in half. To seal the edges, use a fork dipped in flour to press them together firmly.
In a heavy skillet, pour oil to a depth of 1/2 inch, or use a deep fryer. Fry pies till golden brown in heated oil (370°) over medium-high heat, flipping once. You don’t want to rush it since you want the biscuit to be fully cooked.
Using paper towels, absorb as much liquid as possible.
This recipe makes 10 pies.