Fried Apple Pies
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 2 tablespoons butter
- 4 peeled, cored, and sliced, or 1 can apple pie filling Mcintosh apples
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 (8-piece container) refrigerated flaky biscuit dough
- 2 tablespoons water
- powdered sugar
Directions
Filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon and lemon juice. Cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.
When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on each biscuit circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork.
Preheat deep-fryer with oil to 350 °F.
Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.
YOU’RE NOT SIGNED IN. LOGIN OR JOIN TO POST A REVIEW.
Patty
patty slone
Barb
YOU’RE NOT SIGNED IN. LOGIN OR JOIN TO ASK A QUESTION.
The Deen Team
We apologize. That was just a typo. The instructions have been corrected!
Paula's video on YouTube had this direct recipe link attached. Paula showed the Pillsbury® Grands Southern Style 8 count Biscuits in the video. The recipe above lists "refrigerated flaky biscuit dough" as the canned biscuit ingredient. These have very different properties so I'm just curious as to which one to use to yield the same results as the puff pastry dough used in the video.
Thanks so much!!
You can use either one but for best results we suggest you use the (8-piece container) refrigerated flaky biscuit dough.
Thanks,
The Marketing Team