Fried Pies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 packages dried apples, fresh apples have too much juice
2 to 3 cups sugar
Water as needed
Other fruits may be used. Charles likes peach.
Crust:
2 cups sifted all purpose flour
1 teaspoon salt
⅔ cup Crisco®
5 -7 tablespoons cold water
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Directions: |
Directions:Filling:
Begin by cooking apples down, you may need to add a little water to start cooking down but not much. Cook apples down until you can mash them almost like apple sauce.Then add 2 or 3 cups sugar and continue cooking, stirring constantly. The apples should cook down almost like candy. Let cool and put in bowl in refrigerator for at least 1 day. This will make them firm enough to handle a spoonful at a time with your fingers.
Crust:
Roll crust as thin as posible. Brenda, Alvis' daughter uses the can that her mom used to cut out her dough. Brenda says to use a can about the size of the regular Campbell™ soup can. Alvis told me that she used a Le Seur™ English Pea can. After you cut out your circles, roll them out a little thinner. |
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Completing Pies |
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Ingredients: |
Ingredients: Solid Crisco® (DO NOT USE OIL)
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Directions: |
Directions:Place a spoonful of the candied apples (cold) on each crust and fold over. Mash edges down with a fork. Fry in skillet of Crisco® (old fashion, not liquid). DO NOT USE OIL. IT DOES NOT WORK RIGHT. Drain pies on brown paper sacks. |
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Personal
Notes: |
Personal
Notes: Alvis was married to my mother, Frances Terry McKee's cousin, Julius Sample. She was one of the dearest ladies and a fantastic cook. I spent much time at her house playing with Brenda. We played under a huge oak tree in the side yard. I remember fondly being at the house one Sunday afternoon and her making homemade doughnuts. Oh, what a treat. She made the most wonderful fried apple pies. Several times she made these for me when I was a student at Auburn and I brought these back with me. Oh, what a treat. I have tried to make them, but have not been able to duplicate Alvis. Brenda, her daughter is real close to making these pies like her mother. I would say she is doing it. When Brenda Cox sent me this recipe that she has produced by trial and error, her quote was "I hope this art is not lost." She is so correct. I have never tasted another fried pie that was this good.
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