Combine apples and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer about 30 mins or until tender. Cool; mash slightly. Stir in 1/2 c. sugar and cinnamon, set aside. Divide pastry into thirds; roll each portion to 1/4 inch thickness on wax paper. Cut into 5 inch circles. Place about 2 tablespoons apple mixture on half of each pastry circle. To seal pies, dip fingers in water, and moisten edges of pastry circles; fold circles in half, making sure edges are even. Press edges of filled pastry firmly together using a fork dipped in flour. Heat 1/2 inch of oil to 375 degrees in a large skillet. Fry pies until golden brown on both sides, turning once. Drain well on paper towels. Sprinkle with sugar while warm.
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Fried Pie Pastry-
Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and water, sprinkle over flour mixture. Add vinegar, stir with fork until dry ingredients are moist. Shape into ball. Wrap in wax paper, chill.
Note- my great-grandmother used to make these.
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