Ingredients:
- 8 ounces dried apples or dried peaches
- 1 cup water
- 1/3 cup sugar
- 1 tablespoon butter
- 1 teaspoon cinnamon or apple pie spice
- 1 can jumbo refrigerated flaky biscuits
- Vegetable oil, for frying
Instructions:
- Prepare the Fruit Filling:
- If using dried fruit, combine the dried apples or peaches with water in a saucepan. Bring to a boil, cover, reduce heat, and simmer until tender, about 30 minutes. Remove from heat, cool slightly, and mash if needed. Stir in sugar and butter and set aside.
- If using fresh apples, melt 2 tablespoons of butter in a large sauté pan. Add peeled, cored, and chopped apples, sugar, cinnamon, and 1 teaspoon of lemon juice. Cook over medium heat for 15 minutes or until apples are soft. Mash slightly and cool.
- Prepare the Dough:
- On a lightly floured surface, roll each biscuit out into a 5-inch circle.
- Assemble the Pies:
- Place about 1 tablespoon of the apple or peach mixture on one half of each biscuit circle.
- Wet the edges of the dough with water to help seal the pies. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together with a fork dipped in flour to seal.
- Fry the Pies:
- Heat oil to a depth of 1/2 inch in a heavy skillet or use a deep fryer. Heat the oil to 370°F (188°C).
- Fry the pies in the hot oil over medium-high heat until golden brown, turning once to ensure even cooking. Be careful not to fry too quickly to ensure the dough is cooked through.
- Drain and Serve:
- Once golden and cooked, remove the pies with a slotted spoon and drain on paper towels.
Recipe Notes:
- It’s important to seal the edges well to prevent the filling from leaking out during frying.
- Fry at a moderate heat to allow the pies to cook thoroughly without burning the outside.
- These pies are best enjoyed warm, possibly with a dusting of powdered sugar or a dollop of whipped cream.